This Key Lime Pie ice cream is amazing. I was a bit skeptical about a simple ice cream recipe, but it turned out better than I expected! It has great flavor with just a couple of limes and a lemon. Best of all, it’s not a fussy recipe. Just a few ingredients and you can make it in your mixer. No need for an ice cream maker, salt or ice!

Looking for a good key lime pie recipe? Try this one from Tastes Better From Scratch.

Printable recipe at the end of this post.

Brett loves key lime pie and orders it whenever he can when we’re in Florida (along with crab cakes!) so I knew he would be excited to try this. He loved it so the recipe passes that test!

Key Lime Pie Ice Cream Recipe

Ingredients

This recipe makes enough ice cream to serve 6-8.

• 2 limes (juice & zest)
• 1 lemon (juice & zest)
• 1-pint heavy whipping cream
• 1 (14oz) can sweetened condensed milk
• 2 graham crackers rows (4 squares) +plus more for topping

Directions

In an electric mixer, whip heavy cream until stiff peaks form.

In a separate bowl, zest lemon and limes.

Then juice the lemon and limes.

Add the sweetened condensed milk to zest and juice mixture and whisk until well combined.

Slowly add the zest mixture into the whipped cream and mix well.

Break graham crackers into pieces and add to mixture, stir.

Line a 8 x 8 baking dish with wax or parchment paper. Pour filling into pan and sprinkle extra graham crackers on top. Freeze overnight.

The ice cream freezes very firm. I recommend letting it sit out a few minutes before serving so it can soften slightly, making it easier to serve. It’s creamier

More Favorite Desserts

• Vanilla Cupcake Latte with Mini Cupcake
• Blueberry Crumble Pie
• Buttery Snickerdoodles
• Instant Pot Cheesecake
• Apple Pie Enchiladas

Avocado toast with roasted tomato aioli sauce makes a fabulous flavorful snack or breakfast option. Make small bite sized toasts for party appetizers.

Avocado Toast with Roasted Tomato Aioli

Avocado is one of my favorites! It’s good for any meal or snack especially with the fresh flavors of roasted tomato aioli sauce.

Sure, you could make a much simpler version without the aioli sauce, but it this one will taste extra special. If you love avocado toast, this is the recipe for you. My recipe uses pumpernickel bread but choose your favorite.

Ingredients

• 1-pint cherry tomatoes
• 1 medium onion, diced
• 2 cloves of garlic, minced
• 1 Tablespoon olive oil
• 1/4 cup mayonnaise
• 1/4 cup yogurt
• 1 lime, squeezed
• 1 Tablespoon Italian Seasoning
• Garlic salt
• pepper
• 1 teaspoon brown sugar
• large avocado
• loaf pumpernickel bread

Tomato Aioli

1. Wash tomatoes and dry on paper towels.
2. Preheat oven to 400 degrees, and in a shallow baking dish.
3. Place the tomatoes, onion, garlic, olive oil, Italian seasoning in the baking dish and sprinkle with garlic salt and pepper. 
4. Roast until golden and caramelized. 
5. Remove from oven, sprinkle with brown sugar, stir and let cool.
6. When cool, mash tomato with a slotted spoon.
7. Add mayonnaise, yogurt, and the juice of a freshly squeezed lime.
8. Puree in blender and place in refrigerator.

Toast

1. Cut Avocado in half, lengthwise. 
2. Run a spoon around the pit to loosen, and remove pit, using a knife if needed. 
3. Scoop Avocado out of shell and place in a medium-size bowl. 
4. Mash with a fork, and salt and pepper the mixture. 
5. Add 1/2 teaspoon of minced garlic, a squeeze of lemon juice, and mix well. 
6. Spread the Avocado mixture on toasted slices of Pumpernickel toast, and top with a drizzle of Tomato Aioli, and fresh roasted tomatoes.