Key Lime Ice Cream Recipe

Introduction

This Key Lime Ice Cream is a creamy and tangy treat, perfect for hot days or anytime you crave a refreshing dessert. Made with real key lime juice and a smooth cream cheese base, it offers a delightful balance of tartness and sweetness.

Ingredients

• 4 teaspoons cornstarch
• 1 1/2 cups whole milk, divided
• 1 1/4 cups heavy whipping cream
• 1/2 cup key lime juice
• 2/3 cup sugar
• 2 tablespoons light corn syrup
• 1/4 teaspoon salt
• 2 ounces cream cheese, room temperature, cubed

Instructions

1. Step 1: In a small bowl, stir together the cornstarch and 1/4 cup of the milk. Set aside.
2. Step 2: In a medium saucepan, whisk together the remaining 1 1/4 cups milk, heavy whipping cream, key lime juice, sugar, light corn syrup, and salt.
3. Step 3: Heat the mixture over medium-high heat and bring it to a boil. Let it boil gently for four minutes, stirring occasionally.
4. Step 4: Stir in the cornstarch slurry and return the mixture to a boil. Boil for another two minutes, stirring constantly until thickened.
5. Step 5: Pour about 1/4 cup of the hot milk mixture into a bowl with the cream cheese and whisk until smooth.
6. Step 6: Add the cream cheese mixture back into the saucepan with the rest of the milk mixture and whisk until fully combined.
7. Step 7: Pour the mixture into the bowl of an ice cream maker and churn according to the manufacturer’s instructions, about 60 minutes.
8. Step 8: Enjoy the ice cream immediately for a soft-serve texture, or transfer to a container and freeze for a firmer consistency.

Tips & Variations

• For a more intense lime flavor, add zest from 1-2 key limes along with the juice.
• If you don’t have an ice cream maker, pour the mixture into a shallow dish and freeze, stirring every 30 minutes until firm.
• Use regular lime juice if key limes aren’t available, though the flavor will be slightly different.
• To make it dairy-free, substitute coconut milk and cream, and use a vegan cream cheese alternative.

Storage

Store the ice cream in an airtight container in the freezer for up to two weeks. Let it sit at room temperature for a few minutes before scooping to soften. For best texture, avoid refreezing melted ice cream once thawed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute regular lime juice for key lime juice?

Yes, regular lime juice can be used, but the flavor will be less tart and slightly different. Key lime juice provides a unique, more aromatic citrus note.

Do I really need the cream cheese in the recipe?

The cream cheese adds richness and a smooth texture that balances the tartness of the lime. You can omit it, but the ice cream may be less creamy and slightly more icy.

Key Lime Ice Cream Recipe

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★★★★★

4.9 from 137 reviews

This creamy and tangy Key Lime Ice Cream recipe combines fresh key lime juice with a smooth custard base enriched with cream cheese, creating a luscious dessert with a perfect balance of tartness and sweetness. Churned to a velvety texture, this ice cream can be enjoyed right away or frozen for a firmer consistency.

• Author: Jeannette
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 1 hour 25 minutes
• Yield: About 1 quart (4 cups) 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Custard Base

• 4 teaspoons cornstarch
• 1 1/2 cups whole milk, divided
• 1 1/4 cups heavy whipping cream
• 1/2 cup key lime juice
• 2/3 cup sugar
• 2 tablespoons light corn syrup
• 1/4 teaspoon salt

Additional

• 2 ounces cream cheese, room temperature, cubed

Instructions

1. Prepare Cornstarch Slurry: In a small bowl, stir together the cornstarch and 1/4 cup of the whole milk until smooth. Set this mixture aside to use later as a thickener.
2. Combine Ingredients in Saucepan: In a medium-sized saucepan, whisk together the remaining 1 1/4 cups of whole milk, heavy whipping cream, key lime juice, sugar, light corn syrup, and salt until fully combined.
3. Boil Mixture: Place the saucepan over medium-high heat and bring the mixture to a boil. Let it boil continuously for four minutes, stirring occasionally to prevent scorching.
4. Add Cornstarch Slurry: Stir the prepared cornstarch slurry into the boiling milk mixture and return it to a boil. Allow it to boil for an additional two minutes to thicken properly.
5. Incorporate Cream Cheese: Pour about 1/4 cup of the hot milk mixture into a separate bowl containing the cubed cream cheese. Whisk vigorously until the cream cheese is fully melted and the mixture is smooth.
6. Combine Mixtures: Pour the cream cheese mixture back into the remaining milk mixture in the saucepan and whisk thoroughly until everything is completely combined.
7. Churn Ice Cream: Pour the combined mixture into the bowl of a Cuisinart ICE-100 ice cream maker and churn for 60 minutes, or until the ice cream reaches a creamy, soft-serve consistency.
8. Serve or Freeze: Enjoy the ice cream immediately for a soft texture, or transfer it to an airtight container and freeze for several hours if you prefer a firmer, scoopable ice cream.

Notes

• Using fresh key lime juice is essential for authentic flavor, but bottled juice can be used if fresh is unavailable.
• If you don’t have an ice cream maker, pour the mixture into a shallow container and freeze, stirring every 30 minutes to break up ice crystals until fully frozen.
• The addition of cream cheese provides richness and a slight tang, enhancing the classic key lime taste.
• Light corn syrup helps prevent crystallization, resulting in a smoother texture.
• To soften the ice cream after freezing, leave it at room temperature for 5 to 10 minutes before scooping.

Keywords: Key Lime Ice Cream, Homemade Ice Cream, Cream Cheese Ice Cream, Citrus Dessert, Summer Dessert