Let’s talk about pie.
Because I cannot stop thinking about pie. Blueberry, strawberry, peach, cherry, I want ALL THE PIES.
It’s weird because I’m usually pretty meh about pie but right now, it’s seriously all I can think about. And the only reason I haven’t made one is because I’m pretty sure that I’d eat the entire thing in one go.
So I made pie ice cream! Key Lime Pie Ice Cream!
I feel like Key Lime Pie is one of those pies that is always good. I mean, it’s hard to go wrong with a graham cracker crust, tart filling, and whipped cream. Or meringue, if that’s what you’re into.
This ice cream has that tart base that we all love and it’s loaded with graham cracker pieces. I think it would be really, really good sandwiched between a couple graham crackers and then left in the freezer for awhile so the crackers soften.
Yep, that’s happening in my house today.
One year ago: Sarasota Lemonade
Two years ago: Marbled Chocolate Brioche
Three years ago: Split Pea Hummus
Four years ago: Baked Hushpuppies
Five years ago: Caramel Pecan Rolls
Six years ago: Israeli Couscous with Pistachios and Apricots
- 2 cups whole milk
- 2 cups heavy cream
- 1 14 ounce can of sweetened condensed milk
- 3/4 cup key lime juice you can use the bottled stuff
- zest and juice of 2 limes
- 1/8 tsp salt
- 8 graham cracker squares roughly chopped
In a large mixing bowl, whisk together milk, heavy cream, sweetened condensed milk, key lime juice, zest and juice of limes, and salt.
Pour mixture into your ice cream maker and freeze according to manufacturer's instructions.
Once it has frozen, stir in graham crackers. Transfer to your freezer-safe container and freeze for at least 4 hours before serving.