READY IN ABOUT 1½ hrs

Truly Key Lime Pie Ice Cream

Read Reviews (47)

"I searched everywhere for a recipe like this on the 'net. Lots of looking but no success, so here's one I came up with. My family loves this, and it's much more versatile than the 'real thing'(I'm making it into popsicles next)!" — Celiac_family_mom

Directions

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. I like to use 1 gallon resealable freezer bags.

Kitchen-Friendly View

PREP 7 mins
COOK 10 mins
READY IN 1 hr 17 mins

Reviews More Reviews

Most Helpful Positive Review

Jul 13, 2006

I had to freeze in two batches. I considered letting the mixture cool before putting in my ice cream freezer but was afraid of what the jello might do. That batch did not work out well. The second batch sat in the refrigerator for nearly 24 hours before I put it in the ice cream maker. It came out beautifully and would rival any premium ice cream on the market.

—Spruce92

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Most Helpful Critical Review

Jun 25, 2007

I was so hoping this recipe would be good. I wasted a lot of money to find out not so. First, this makes way too much. Why do so many ice cream recipes make so much? I don't even know where to find an ice cream maker that big. Second, this mixture needs to cool before freezing. That's a given, but it should be mentioned in the recipe. Third, this never set up properly (and I let it go an hour!) Finally, it left a weird aftertaste. I won't make again. :(

—amydoll

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53 Ratings

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Dec 01, 2004

This is a terrific recipe. I used the amount of graham crackers called for and it came out wonderful. I think using more would have detracted from the flavor of the key lime. My family also raved about this ice cream so I made another batch but doubled it, which kept very well in the freezer. Thank you for sharing your recipe!

—AVIDCOOK51

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Aug 09, 2005

One word - FABULOUS! Delicious recipe! I even added real Key lime juice in place of the regular lime juice. Had to use less as it is stronger though. :)

—sweetslady

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Jun 27, 2005

BRAVO! This recipe was outstanding. I made it for a large gathering and everyone said it was the best. Very refreshing. Note-it DOES take a long time to set up in a commercial ice cream freezer. This was even after I chilled the custard before putting in freezer. And do plan on breaking up the graham crackers before adding them.

—DDSTOKESROGERS

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Jun 17, 2005

This is fabulous. I was worried it would taste like sherbet - yuck. But it has a rich creamy taste. Instead of the milk and heavy cream I used half and half. I had a little trouble with the graham crackers. When I put them in whole they made the churn bind up and the crackers didn't break up. The next time I made it I put in graham cracker crumbs. That worked better but the taste of the crackers was rather diluted. Next time - and there will definitely be a next time - I will add broken up crackers near the end of the churn process. Very refreshing for a hot summer day!

—KIMKOO

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May 01, 2005

Very good recipe. The taste and texture is superb. I altered the recipe by tempering the egg yolks before adding them, and I used mini teddy-graham crackers instead of regular graham crackers. I'll definately use this recipe again.

—NITEMOVR

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Aug 02, 2005

This was WONDERFUL! I made it and took it to our ice cream social at church. It was gone before any other ice cream and I had about 12 people request the recipe! I used Graham Cracker crumbs instead of the crackers and it did fine as well. We also sprinkled the crumbs on top...it was a hit!

—rdawnb

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Nutrition

Calories
174 kcal
9%

Carbohydrates
26.6 g
9%

Cholesterol
38 mg
13%

Fat
6.2 g
10%

Fiber
0.1 g
< 1%

Protein
4 g
8%

Sodium
86 mg
3%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Truly Key Lime Pie Ice Cream

Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories: 174
Calories from Fat: 56

% Daily Value *
Total Fat 6.2g 10 %
Saturated Fat 3.6g 18 %
Cholesterol 38mg 13 %
Sodium 86mg 3 %
** Potassium 163mg 5 %
Total Carbohydrates 26.6g 9 %
Dietary Fiber 0.1g < 1 %
Protein 4g 8 %
** Sugars 24g
Vitamin A 5 %
Vitamin C 6 %
Calcium 15 %
Iron 2 %
** Thiamin 4 %
** Niacin 8 %
** Vitamin B6 2 %
** Magnesium 5 %
** Folate 5 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.