Key Lime Pie Ice Cream Bites

4.5/5 rating (2 votes)
Key Lime Pie Ice Cream Bites
Sometimes, “just a little something” to finish off a summertime meal is all that’s needed. Make these no-cook no-churn ice cream treats days ahead and just take out what’s needed.

Ingredients

  • 2 cups heavy whipping cream
  • 1 (14-ounce) can condensed milk
  • ¾ cup fresh Key lime juice*
  • 1 cup roughly crumbled graham crackers
  • 1 tablespoon lime zest
  • ¼ teaspoon salt
  • 1 tablespoon honey
  • 1 (16-ounce) bag pretzel “snaps” squares (Snyder’s)
  • Caramel Magic Shell® topping

Directions

  1. Beat the cream until stiff peaks form. Blend in milk and juice until well combined. Fold in crumbs, zest, salt and honey. Pour into container; cover and freeze overnight.

  2. To assemble: Remove ice cream from freezer for 10 minutes. Lay out pretzels and top each with about 1 tablespoon of ice cream; top with another pretzel. Freeze in covered container until serving time.

  3. Drizzle with magic shell and serve.

*Use “regular” (Persian) limes if Key limes not available

What are Key limes?

Key limes (aka Mexican limes) are more tart than “regular” limes, and get their name from having originally been grown commercially in the Florida Keys. After being wiped out in the 1920’s from a hurricane, most limes now grown in the Keys are the Persian variety, what we typically see in the grocery store. 

Key limes are smaller than Persian limes, so they will take a bit more work (and quantity) if you find them, but worth it for some recipes (like pie). Their flavor is somewhat unique, although you can usually sub one juice equally for the other. Some suggest 3/4 Persian lime plus 1/4 lemon to mimic Key lime flavor. Just refrain from using the bottled juice as a sub. Either variety of fresh lime will work fine in our ice cream sandwich recipe!

Recipe courtesy of

Wendy Perry, a culinary adventurist and blogger, chats about goodness around NC on her blog at WendysHomeEconomics.com.

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4.5/5 rating (2 votes)

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