Light Key Lime Pie Ice Cream

I spotted bags of key limes at my grocery store for $1 a piece, so I had to snag a bag. No idea what I was going to do with them, and didn't realize how much extra time it would take to juice that many little limes instead of a couple big ones, but I was determined to make something out of them. Same store sold blood oranges for super cheap in the spring. Just have to know where to look there!

I really liked this ice cream--tangy and tastes a lot like key lime pie. I think it definitely needs a little crushed graham cracker on top of each serving just to make it taste more like the pie. It was so easy and doesn't require the patience of cooking the mixture, then waiting for it to cool, THEN freezing it. Just mix and freeze, and you could even eat it as soft serve if you don't want to wait for the second freezing step...you could have homemade soft serve key lime pie ice cream in less than thirty minutes! This is a perfect summer treat!

Light Key Lime Pie Ice Cream

serves 6

 

1 1/2 c 2% milk

1/2 c key lime juice (can use bottled)

1/2 c heavy whipping cream

dash of salt

14 oz fat free sweetened condensed milk

2/3 c crushed graham crackers, divided
lime wedges, optional

Combine milk, lime juice, cream, salt, and condensed milk with a whisk. Freeze in an ice cream maker, then stir in 1/3 cup graham crackers, then freeze until solid. Serve with remaining crushed graham crackers and lime wedges.

from Cooking Light