Ok now that I’ve found key limes, I’ve been on a kick. I asked my friend, Google, for key lime ice cream recipes and for once he pretty much failed me. I found 1 and it used limeade!, corn syrup, buttermilk, and sweetened condensed milk. I did not care for the sound of that. So I decided to make up my own recipe. It’s based on a simple, no-cook, vanilla ice cream recipe. I think it turned out pretty good. Enjoy!

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Key Lime Ice Cream

  • 1 Tbsp key lime zest
  • 1/2 cup key lime juice (this takes a pound or more of lime)
  • 1/4 cup key lime liqueur (optional but it added a lot of flavor)
  • 1 1/2 cups whole milk
  • 3 cups heavy cream
  • 1 1/8 cup powdered sugar
  • 1/2 Tsp vanilla

Directions:

Zest enough of the limes to get about 1 Tbsp of zest, more if you want more lime flavor. Juice the limes until you get 1/2 cup. Combine the zest, milk and powdered sugar. Beat until the sugar dissolves, this is why I used powered sugar as it dissolves easily. Add the heavy cream, lime juice, vanilla, and key lime liqueur. Beat to combine.

Put it in the freezer for about 20 minutes, this will give it a head start when you put it in your ice cream maker. I have a small Cuisinart ice cream maker, it cost me $35 at Costco and has more than paid for itself. Mix until it solidifies, put it in containers and freeze until firm.

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