After coming home from a lovely week of vacationing ~ my kids have a renewed appreciation for all things key lime/mango and anything tropical. I wanted to surprise them tonight by making them some fresh key lime ice cream. I think they’ll love it! This recipe is super easy and requires no salt/ice cream maker. Super easy and I promise – on hot night, this will be a welcome dessert!
1 c of heavy cream (chilled)
1 can of sweetened condensed milk (14 ounces)
4 tbl of Key Lime Juice (either fresh or bottled)
Zest from one lime or key lime
1 lime or key lime cut into bite-sized segments (with the peel removed)
1 tsp of lemon extract
In your stand mixer, whisk attached, whip the cold cream until stiff peaks form. It will look just like whipped cream.
In a separate bowl, add the sweetened condensed milk, key lime juice, zest and segments and extract. Stir to combine and then fold into the whipped cream mixture. Spoon into a tupperware container with a lid and freeze for at least 12-24 hours.
— Knead to Cook