Key Lime Ice Cream

2 Reviews
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Yield
1 quart (serving size: about 1/3 cup)
By Kathy Farrell-Kingsley
May 2008
RECIPE BY Cooking Light

If you can't find bottled Key lime juice (or fresh Key limes to squeeze for juice), just substitute 3/4 cup of the more common (and less potent) bottled Persian lime juice.

Ingredients

  • 1 1/2 cups 1% low-fat milk
  • 2/3 cup bottled Key lime juice
  • 1/2 cup half-and-half
  • 1/8 teaspoon salt
  • 1 (14-ounce) can fat-free sweetened condensed milk
  • Lime wedges (optional)

Nutritional Information

  • Calories 119
  • Caloriesfromfat 11%
  • Fat 1.5g
  • Satfat 0.9g
  • Monofat 0.4g
  • Polyfat 0.1g
  • Protein 3.8g
  • Carbohydrate 22.2g
  • Fiber 0.0g
  • Cholesterol 9mg
  • Iron 0.0mg
  • Sodium 78mg
  • Calcium 133mg

How to Make It

Combine the first 5 ingredients in a medium bowl, stirring with a whisk. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon ice cream into a freezer-safe container; cover and freeze 1 hour or until firm. Garnish with lime wedges, if desired.

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Ratings & Reviews

namakani's Review

namakani
July 29, 2011
I made this for an ice cream party and work and everyone loved it. I put about 1/8 cup more key lime juice than called for to give it an extra tang. It was wonderful! I will make it again, it tasted EXACTLY like key lime pie!

turtlelovin's Review

turtlelovin
March 08, 2009
This recipe is easy to make. Better yet is the great taste and creamy texture. Just like the real thing, but with so much less fat! It is a treat I make for myself and company, too.