Key lime pie ice cream made into mini pies!
It’s the perfect single serving treat great for when you just want one or to serve guests for any occasion.
Before I dive right into how insanely good this ice cream is, I want to get it off my chest that I feel like I’ve been slacking and I do apologize.
The last recipe posted was earlier last week when I made a blueberry cobbler. Think you can forgive my (short) absence? I’m a bit neurotic and would prefer to stay on track with 2-3 posts per week but I’ve been busy doing some back end projects that I hope to complete in the near future. Some of which involves much tech work so that may take awhile but other things I hope to accomplish soon, is to update my profile picture, logo and the pages on this site.
It’s been so long since I’ve written my About Me and FAQ page that it’s in dire need of updating. I don’t think anyone knows that I even have an FAQ page but it’s there! And this is the tech part I can’t fix myself. Slow and steady, it will get done. As for the about me section, I also want to make it a bit more personable by adding some fun details about myself (in case you’re curious) and definitely what my goals are here on the blog. Within time.
On a lighter note, this ice cream… oh boy, this ice cream, is good. Like really good!
I mentioned before that I went a bit crazy buying a ton of fruits days before leaving for my mini vacation to Michigan and limes were one of them. I could have sworn I had a recipe in mind when I bought limes but when I returned home I couldn’t remember. It was at the last minute (the day before leaving) when I decided to make this frozen concoction and I’m glad I did. Just like when I made my Lemon Cherry Sorbet, this treat was truly satisfying to come home to.
With the very first bite, you’ll feel a slight jolt of the zesty tang of lime which dissipates after a few seconds as the rich creamy texture of the base ice cream comes through with bits of graham cracker crumbs. To make this even more fun, I made a graham cracker crust just like you would for a key lime pie, froze it till harden and placed one scoop of ice cream in each. Garnish it with more graham cracker crumbs and key lime zest to give that extra pop of citrus flavor and buttery-crumb texture! If you want to get even more crazy with it, pour chocolate hard shell coating over the top and it will be as if your having Key West (Florida) chocolate covered key lime pie in ICE CREAM FORM!!
Now that is awesome!Print
- 2/3 cup graham cracker crumbs
- 1 tablespoon granulated sugar
- 1 tablespoon unsalted butter, melted and cooled
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 1/8 teaspoon salt
- 2 cups milk
- 1 cup heavy cream
- 1 egg yolk, slightly beaten
- 1 teaspoon lime zest
- 1/3 cup lime juice
- 1/2 cup coarsely crushed graham crackers
- 1 teaspoon lime zest
- 1/2 tablespoon graham cracker crumbs
- In a small bowl, mix all crust ingredients together.
- Place and press up side and bottom of 6 pie tins about 1 to 2 tablespoons of buttered crumbs.
- Cover and freeze while making the ice cream.
- In a large heavy saucepan over med-high heat, whisk together sugar, cornstarch, salt, milk and heavy cream for 8 to 10 minutes or until mixture begins to thicken. Remove from heat.
- In a medium bowl, pour 1 cup of heated milk mixture with the egg yolk, lightly whisk to combine. Transfer the egg yolk mixture to the saucepan and whisk in with the remaining milk mixture.
- Over the medium bowl, pour mixture into a fine mesh sieve and discard any solids. Allow to cool to room temperature.
- Whisk in lime zest and lime juice. Cover and refrigerate for 1 to 2 hours or overnight.
- Once cooled, pour mixture into the ice cream maker according to manufacturers directions. Halfway during churning, add crushed graham crackers. Freeze for 1 to 3 hours.
- Remove pie crusts from freezer and place one scoop of ice cream into each.
- Garnish with graham cracker crumbs and lime zest. ENJOY!