key lime ice

Key Lime Ice cream – remember Key Lime Pie: it’s a perfect dessert taking almost no time – only patience until it’s frozen.

The main flavor agent are these organic limes. I had 4 of them. (At 1st I pondered about the quantity – should I go for 6 limes? More about this later.)

I don’t have an ice cream maker – so it’s always no-churn ice cream.

Let’s start!

What do we need …

• condensed milk
• Greek yoghurt
• organic limes
• digestives.

The organic limes are cleaned & the zest is scraped off. Afterwards press the limes for the juice. Then discard the rest.

Plain digestives are crushed w/ help of a bag & the rolling pin. It isn’t necessary to crush the digestives into minuscule crumbs!

Sweetened condensed milk & Greek yoghurt are whipped until well combined. Lime zest & lime juice are added – & finally the crumbled digestives.

In a freezer proof container just pour in the mess, close the lid & put it in your freezer for about 4 h. While chilling in the cold stir the mess 3-4 times.

You’ll get a creamy mess somewhat sweet, but also slightly acid w/ crumbs of digestives all over the mess. It reminds me more of a key lime cheesecake than a simple ice cream.

Concerning the amounts:

• 4 limes are fine for me. If you like a stronger lime touch just work w/ the zest of 5-6 limes or w/ some more lime juice. I got 6 tbsp lime juice out of my 4 limes – so add 1-2 tbsp.
• Of course you might substitute whipped cream (stiffly whipped!) for Greek yoghurt.
• Of course you might add some sugar; stay w/ icing sugar. My better half & I … we like it just w/ condensed milk (enough sweetness for us!).
• I had 8 digestives … a lot of crumbs. If you like less just work w/ 6 digestives. (I don’t recommend to use more than 8 …).

Enjoy!