I can’t believe I waited so LONG to give you this recipe! I made this ice cream back in JUNE. I took all these pictures, I ate a bunch of it, I share it with some good friends, and just never got around to posting it. The problem comes back to, my major indecisiveness. I took a TON of pictures, way too many! I couldn’t decide which ones to use, they all were too similar. I kept putting it off. The only reason I kicked myself into gear now is, I have another ice cream recipe to post!

This was the first eggless ice cream I made. And while the flavor was divinely yummy, it was tart and sweet, with the little crunch of graham cracker, it didn’t have the same richness that an egg-based ice cream has (it also doesn’t have as much fat)! I think I prefer the rich texture of an ice cream made with egg yolks, but I still recommend this, as it was a refreshing taste of summer. It’s got all the flavor of key lime pie, in ice cream form. If, like me, you have a hard time locating the key lime juice, check the aisle with the cocktail mixers, as well as the juice aisle. Depending on your grocer, those are the most likely places you’ll find it.


Key Lime Pie Ice Cream


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.

Yield 6 servings (3/4 cup)
Calories: 317; Fat: 9.5g (sat 5.3g,mono 2.7g,poly 0.3g); Protein: 8.8g; Carbohydrate: 50.3g; Fiber: 0.1g; Cholesterol: 36mg; Iron: 0.4mg; Sodium: 190mg; Calcium: 275mg