Key Lime Pie Ice Cream

Key Lime Pie Ice Cream Becky Luigart-Stayner; Jan Gautro


  • 1 1/2 cups 2% reduced-fat milk
  • 1/2 cup bottled Key lime juice (such as Nellie and Joe's)
  • 1/2 cup whipping cream
  • Dash of salt
  • 1 (14-ounce) can fat-free sweetened condensed milk
  • 6 graham crackers (1 1/2 cookie sheets), coarsely crushed, divided
  • Key lime wedges (optional)


Combine first 5 ingredients, stirring with a whisk. Pour mixture into freezer can of an ice-cream freezer, and freeze according to manufacturer's instructions. Stir 1/3 cup graham crackers into ice cream. Spoon ice cream into a freezer-safe container, and cover and freeze for 1 hour or until firm. Sprinkle each serving with 1 teaspoon graham crackers. Garnish with lime wedges, if desired.

    This ice cream has all the flavors of classic Key lime pie--even the crust. We used bottled Key lime juice for convenience. You can also squeeze the juice from fresh Key limes if your supermarket carries them.
  • Yield: 6 servings (serving size: 3/4 cup)

Nutritional Information

Calories per serving: 317
Caloriesfromfat per serving: 27%
Fat per serving: 9.5g
Saturated fat per serving: 5.3g
Monounsaturated fat per serving: 2.7g
Polyunsaturated fat per serving: 0.3g
Protein per serving: 8.8g
Carbohydrate per serving: 50.3g
Fiber per serving: 0.1g
Cholesterol per serving: 36mg
Iron per serving: 0.4mg
Sodium per serving: 190mg
Calcium per serving: 275mg

Good to Know

Choosing fat-free milk will spare you 5 grams of fat and still provide bone-strengthening calcium.