Print

Key Lime Ice Cream Recipe

Print Recipe

★★★★★

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.

Ingredients

Scale

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

Find it online: https://topreci.com/key-lime-ice-cream-recipe/