"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
Watch video tips and tricks
1 (12 fluid ounce) can
1 (14 ounce) can
sweetened condensed milk
egg yolks, beaten
1 (3 ounce) package
lime flavored Jell-O® mix
whole graham crackers
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.
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. :(
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!
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. :)
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.
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!
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.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Truly Key Lime Pie Ice Cream
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 56
Use fresh key lime juice if you can, as it adds the biggest flavor.
See how to make a quick-and-easy, award-winning key lime pie.
Easy key lime pie with Greek-style yogurt bakes up fast!