Description
For this ice cream, just combine the ingredients, pour into the ice cream maker, and chill for several hours or overnight. I dare you to try not to eat this out of the ice cream maker before it chills.
Ingredients
Units
Scale
- 1 1/4 cup whole milk
- 1 cup heavy cream
- 1 cup fresh or bottled key lime juice (Nellie and Joe’s is my favorite – see above to purchase)
- 1 – 14 oz can sweetened condensed milk
- 1 pinch of fine salt
- 2 teaspoons vanilla extract
- 6–8 gluten free graham squares (I use Pamela’s gluten free grahams – see above to purchase)
Instructions
- Break up 6-8 gluten free graham squares into pieces and set aside.
- Whisk 1 1/4 cup whole milk, 1 cup heavy cream, 1 pinch fine salt, and 2 teaspoons vanilla extract in a medium sized bowl or mixing cup with a pour spout.* Whisk in 1 cup key lime juice. The mixture will thicken and this is normal. *if yours doesn’t have a pouring spout, you may want to combine in a large measuring cup or something that has a spout for easier pouring into the ice cream maker.
- Immediately pour the mixture into the ice cream maker and churn for 25-30 minutes until soft-serve consistency.
- Working quickly, gently mix in graham pieces with a rubber spatula, spread in metal loaf pan, cover and place in the freezer for 4 hours or overnight.
Notes
Storage: This ice cream will keep in the freezer for a long time, but it’s best consumed within the week that it is made. Here’s the short answer as to why: As you take the ice cream in and out of the freezer each time, little micro-crystals of ice start to melt. When you put the ice cream back, everything refreezes, but not in the same structure it was before. Long story short, the ice cream will end up getting well…icy and lose some of its smooth creamy consistency the longer it sits in the freezer.