Truly Key Lime Pie Ice Cream


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Try this promising recipe for key lime pie ice cream instead of ordering a slice at a restaurant. This truly tastes like the real thing but better.

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  • 1 (12 fluid oz.) can evaporated milk
  • 1 (14 oz.) can sweetened condensed milk
  • 2 C. milk
  • 2/3 C. heavy cream
  • 2 egg yolks, beaten
  • 1 C. white sugar
  • 1 C. lime juice
  • 2 tsp. lemon extract (optional)
  • 1 (3 oz.) package lime flavored gelatin mix
  • 6 whole graham crackers

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In a saucepan over low heat, combine the evaporated milk, sweetened condensed milk, milk, and heavy cream. Cook until warm, whisking frequently. Once the mixture is hot to the touch, whisk in the gelatin mix and sugar, stirring constantly until sugar and gelatin are completely dissolved. Whisk in the egg yolks, and remove from the heat. Stir in the lime juice and lemon extract. Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions. This recipe takes a bit longer to set up than the usual ice cream. Once the ice cream is thick, open the canister, and place large pieces of graham cracker evenly on each side. They will break into smaller pieces as the machine churns. Mix for about 5 more minutes. Transfer to a freezer container, seal, and freeze until solid, or use 1 gallon re-sealable freezer bags.

Yield: 24 Servings.

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