Key Lime Pie Ice Cream


Hello Lovely,

Yesterday my mother came back home from visiting doctors with my aunt. The news wasn't great; downright horrible to be exact. I wanted to cheer her and everyone in the house up with some homemade ice cream that was just a little extra! After making Key Lime Pie a few months ago, I knew the flavour would be amazing so I couldn't wait to taste it! And trust me, this did not disappoint!

This recipe is so super easy; it only requires three basic ingredients! Cream Cheese, Sweet Milk and Lime Juice. I actually added almond extract at the last moment just to add another dimension of flavour and I’m glad I did. Sweet but tart and then a little crunch from the crust – Mmmm! The only drawback is you're gonna have to freeze this unless you prefer the soft serve texture most at-home ice cream makers produce. So, there's some waiting involved. Of course I don’t have an ice cream maker so I had a pretty long wait time, but it turned out the same way it would have, if I had used one.

Key Lime Pie Ice Cream

makes one quart


·      8 oz. (one package) softened cream cheese

·      14 oz. (one can) sweetened condensed milk

·      1/2 cup lime juice

·      2 1/2 teaspoons lime zest

·      big pinch of salt

·      4-5 graham crackers


In mixing bowl or the bowl of a stand mixer, blend the softened cream cheese for a few seconds. You want the cream cheese soft and very spreadable so that your final ice cream batter will be smooth and free of any small lumps of cold cream cheese. I forgot to set the cream cheese out on the counter for a few hours before I made this so I rested it in a hot frying pan that I had recently used to speed up the process (totally worked).

Then add to the bowl the sweetened condensed milk, lime juice, lime zest, and salt. Blend until smooth. You can add a teaspoon of almond extract to the batter if you'd like. I think it really boosts the flavour! Pour into a container like a loaf pan and freeze for a minimum of 6 hours.  The next day I have that thicker ice cream texture that I'm looking for so it may be best to freeze overnight, if that’s what you’re looking for. Otherwise, wait the minimum 6 hours and enjoy soft serve!

I forgot to add the lime zest before taking the pictures and eating the ice cream, but it was totally fine without it! Enjoy!

Skinny Key Lime Pie

Key Lime Pie lightens up! Adapted from Cooking Light, my version keeps the tang and graham goodness of the traditional dessert but with a lot less calories and fat.


  • Crust:
  • 1 cup graham cracker crumbs
  • 1 tablespoon brown sugar
  • 1/8 teaspoon salt
  • 1 ounce premium white chocolate, grated
  • 2 tablespoons butter, melted and cooled
  • 1 tablespoon canola oil
  • Cooking spray
  • Filling:
  • 1/2 cup plain non-fat Greek yogurt
  • 1/2 cup fresh Key lime juice or fresh lime juice
  • 1/2 teaspoon grated lime rind
  • 3 large egg yolks
  • 1 (14-ounce) can fat-free sweetened condensed milk
  • whipped topping for garnish


1. Preheat oven to 350°.

2. To prepare crust, combine crumbs, sugar, salt, and chocolate in a bowl, stirring well to combine. Add butter and oil; toss with a fork until moist. Press crumb mixture into bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake at 350° for 8 to 10 minutes or until beginning to brown; cool completely on a wire rack.

3. To prepare filling, place yogurt and next 4 ingredients (through milk) in a bowl; beat with a mixer at medium speed for 2 minutes. Pour mixture into prepared crust. Bake at 350° for 20 minutes or until set. Cool pie completely on a wire rack. Cover loosely, and chill at least 2 hours, but overnight may be best. Serve with whipped topping.

Nutritional Information

·          Amount per serving

·          Calories 280 ·          Fat 8.9 g ·          Satfat 3.6 g ·          Monofat 3.4 g ·          Polyfat 1.3 g ·          Protein 6.6 g

·          Carbohydrate 43.2 g ·          Fiber 0.4 g ·          Cholesterol 84 mg ·          Iron 0.6 mg ·          Sodium 147 mg

·          Calcium 144 mg