Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Kathy Farrell-Kingsley
Recipe by Cooking Light May 2008

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Recipe Summary

Yield:
1 quart (serving size: about 1/3 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

119 calories; calories from fat 11%; fat 1.5g; saturated fat 0.9g; mono fat 0.4g; poly fat 0.1g; protein 3.8g; carbohydrates 22.2g; cholesterol 9mg; sodium 78mg; calcium 133mg.
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