I recently became the owner of an ice cream maker. A close friend decided to move out-of-state (sad) and needed to get rid of some inventory (less sad). Since he was not interested in bringing small appliances, I took it off his hands on his last night in Chicago. A few days later, I was searching for ideas on what to make for my first machine-made ice cream and came across the concept of key lime pie ice cream. Though it sounded complex, it didn’t look daunting at all– there were only a few ingredients listed on recipes such as the ones here and here. It took less than five minutes to prepare, and even though it was simple it was a tad bit more interesting than using the chocolate or vanilla recipes that the instruction manual provided. I also had some leftover shortbread from a previous baking session, so I added that in for a “pie crust” feeling. Bottom line: this is an uncomplicated recipe that was taste-tested and heartily approved by my friends.
Prep: 3 minutes
“Cook”: 1 hour – half an hour to refrigerate, half an hour in the ice cream maker
Yield: about one quart of ice cream
Ingredients
- 1 cup whole milk
- 1 cup heavy whipping cream
- 1 14 oz can sweetened condensed milk
- 3/4 cup lime juice
- 1/2 cup shortbread, graham cracker, or sugar cookie pieces, roughly crushed
Instructions
- Combine the whole milk, heavy whipping cream, sweetened condensed milk, and lime juice. Mix until everything is well-combined.
- Let the mixture chill in the fridge for about half an hour, or until it gets cold.
- Add the mixture into the ice cream maker!
- Once it has been churned for about half an hour or is at the right consistency, stop the machine and scoop the ice cream out into a different container.
- Hand-mix in the graham cracker or cookie pieces.
- Continue to freeze once the mixture is out of the ice cream maker.