Key lime pie ice cream

    4 hours 55 min

    If you love key lime pie and ice cream, this dessert is for you. It's simple to make and tastes fantastic. A creamy lime egg custard is made, then churned in an ice cream maker with digestive biscuits.

    56 people made this

    Serves: 24 

    • 350ml evaporated milk
    • 1 (397g) tin sweetened condensed milk
    • 475ml milk
    • 150ml double cream
    • 2 egg yolks, beaten
    • 200g caster sugar
    • 250ml lime juice
    • 2 teaspoons lemon extract (optional)
    • 2/3 (135g) pack of lime flavoured jelly, broken into cubes
    • 6 whole digestive biscuits

    Prep:45min  ›  Cook:10min  ›  Extra time:4hr freezing  ›  Ready in:4hr55min 

    1. In a saucepan over low heat, combine the evaporated milk, sweetened condensed milk, milk and double cream. Cook until warm, whisking frequently.
    2. Pour the mixture into an ice cream maker and freeze according to the manufacturer's instructions. This recipe takes a bit longer to set up than the usual ice cream.
    3. Once the mixture is hot to the touch, whisk in the jelly cubes and sugar, stirring constantly until sugar and jelly are completely dissolved. Whisk in the egg yolks and remove from the heat. Stir in the lime juice and lemon extract.
    4. Once the ice cream is thick, add large pieces of digestive biscuit evenly on each side of the ice cream maker. They will break into smaller pieces as the machine churns. Mix for about 5 more minutes. Transfer to a freezer container, seal and freeze until solid.

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    Reviews in English (50)


    I had to freeze in two batches. I considered letting the mixture cool before putting in my ice cream freezer but was afraid of what the jello might do. That batch did not work out well. The second batch sat in the refrigerator for nearly 24 hours before I put it in the ice cream maker. It came out beautifully and would rival any premium ice cream on the market.  -  13 Jul 2006  (Review from Allrecipes US | Canada)


    This is a terrific recipe. I used the amount of graham crackers called for and it came out wonderful. I think using more would have detracted from the flavor of the key lime. My family also raved about this ice cream so I made another batch but doubled it, which kept very well in the freezer. Thank you for sharing your recipe!  -  01 Dec 2004  (Review from Allrecipes US | Canada)


    One word - FABULOUS! Delicious recipe! I even added real Key lime juice in place of the regular lime juice. Had to use less as it is stronger though.  -  09 Aug 2005  (Review from Allrecipes US | Canada)