This refreshing, creamy key lime ice cream features a zesty citrus punch balanced by sweet, buttery cookie crumbles.
Prep time: 20 mins | Churn time: 20–30 mins | Serves: 6
Ingredients
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Heavy Cream: 2 cups (chilled)
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Sweetened Condensed Milk: 1 can (14 oz)
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Key Lime Juice: ½ cup (freshly squeezed is best)
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Lime Zest: 1 tablespoon
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Graham Crackers/Wafers: 1 cup, crushed
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Optional: A few drops of natural green food coloring (for that signature hue).
Instructions
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Prepare the Base: In a large mixing bowl, whisk together the sweetened condensed milk, fresh key lime juice, and lime zest until smooth. If using food coloring, stir it in now.
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Whip the Cream: In a separate chilled bowl, whip the heavy cream until stiff peaks form. Be careful not to over-whip into butter.
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Combine: Gently fold the whipped cream into the lime mixture using a spatula. Work slowly to maintain the aeration, which keeps the texture light and airy.
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Add Texture: Gently fold in half of the crushed graham crackers or wafers.
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Churn: Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
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Freeze: Once the ice cream reaches a soft-serve consistency, transfer it to a freezer-safe container. Sprinkle the remaining cookie crumbles on top. Cover tightly and freeze for at least 4 hours to firm up.
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Serve: Scoop into chilled bowls, garnish with a thin slice of fresh lime, and serve immediately.
Chef’s Tip: To ensure the smoothest texture, make sure your lime juice and cream are very cold before you begin. For an extra crunch, toast your cookie crumbs in a pan with a tiny pinch of salt before folding them in.