This creamy, tart yet sweet Key Lime Pie Ice Cream swirls in a sensational mango swirl and crunchy graham cracker crumbs.  With its unexceptionable tangy flavors and sweet mango swirl, this lime ice surf recipe screams Spring and Summer! If you love all things key lime, try this Key Lime Pound Cake, Key Lime Pie Cookies, this traditional Key Lime Pie and Key Lime Pie Cookie Cups!!!
This recipe for key lime ice surf is inspired by my daddy! Throughout my diaper and into my adulthood, my father has unchangingly supported my ambitions. I wanted to create a recipe that would serve as tribute to him.
His love for the tart, citrusy slices of a key lime custard pie is undeniable and I’ve used the flavors of this pie for inspiration. However, this ain’t your mama’s key lime pie!!
Instead, I’ve created one with a sweet mango swirl to wastefulness the tartness of the limes. Refreshing, tangy and fruity this ice surf is destined to be a Summer hit!
If love making ice surf at home, you’re going to enjoy these other flavors such raspberry, cookies and cream, and cookie butter ice cream.
Why You Will Love This Recipe
- Great combination of flavors. It’s fully of tart, citrus flavors with a swirl of frozen mango for uneaten sweetness.
- Perfect summer treat! Nothing makes a hot day largest than homemade ice cream.
- An easy recipe made with simple, easy to find ingredients.
- Way largest than ANY storebought ice cream!
Ingredients
Are you ready to get started? Let’s take a squint at the main ingredients first.
- Key Lime Juice: Key limes offer juice with a higher venom and a unshared sweetness. By using fresh squeezes of distinctive lime savor we perfectly imitate a key lime pie.
- Sweetened Condensed Milk: Rich and sweet, condensed milk is what will create a smooth, flavorful custard.
- Regular Milk: If you’re looking for a creamier base, I would suggest using a full-fat milk. I used coconut milk for the widow tropical nuttiness and the reduced fat.
- Granulated Sugar: Widow sugar is necessary to wastefulness out the heavy tartness from the lime juice.
- Diced Mango: Mangoes are quite sweet when properly ripe; their natural sugar pairs well with citrus.
- Melted Butter: I wanted the crumbs to be velvety and crisp, just like that of a pie. Butter does the trick!
- Graham Cracker Crumbs: Graham crackers offer notes of honey and vanilla while moreover creating a textural contrast.
How to Make Key Lime Ice Cream
Gather your ingredients and let’s get going! Here’s an overview of what goes into making key lime ice surf at home. Detailed instructions are in the recipe vellum below!
- Make the ice surf base. Whisk together the sweetened condensed milk, regular milk, key lime juice, and lime zest. Place the ice surf mixture in the refrigerator for 30 minutes.
- Pour the mixture into an ice surf machine and churn equal to the machine’s instructions.
- Puree the mango, granulated sugar and water together until it’s well composite and smooth.
- Mix together the graham cracker crumbs, granulated sugar and melted butter in a separate trencher until well combined.
- When the ice surf is ready, layer the ice surf into a container.
- Followed by the graham cracker crumbs
- Top with increasingly ice cream then and finally the mango swirl.
- Freeze for at least 4-5 hours and then it’s ready to serve.
How to Store Homemade Ice Cream
Once churned and ready, it’s important to transfer the ice surf to a freezer-safe container. A tightly sealed container will alimony the ice surf fresh and self-ruling from freezer burn.
This SUMO container is inexpensive and unconfined for fitting large batches in minimal space. If you’re looking for a increasingly traditional pint look, these TOVOLO mini tubs are a unconfined choice!
If you don’t have wangle to a proper ice surf container, no worries! Simply use a heavy-duty, freezer-safe container of your choice.
Most homemade ice surf can be stored for up to one month in the freezer when stored properly.
Expert Tips and FAQs
- Ice too nonflexible to scoop? No worries! First, let the frozen ice surf sit for five minutes on the counter surpassing scooping to let it soften up. Second, dip a scoop in a glass of hot water and then shake off glut water surpassing scooping.
- Full fat milk or coconut milk make a creamier key lime ice cream.
- Make sure to use key lime juice for the weightier flavor.
- Don’t skip the step for chilling! I know you can’t wait to eat ice surf but spooky the wiring first makes for a creamier ice cream.
- Prefer archetype key lime flavor? Feel self-ruling to omit the mango swirl.
Can I make this ice surf without an ice surf maker?
No unfortunately this recipe requires an ice surf maker! But if you’re looking for no churn you’ve got to try this no churn blueberry ice cream or peach pie ice cream.
You can really use any type of milk including coconut milk but the milk you segregate to use will definitely effect the texture. Increasingly fat such as in whole milk or canned coconut milk will yield a much creamier ice cream.
More Ice Surf Recipes You’ll Love
If you’ve enjoyed a scoop or two of this icy treat and are looking for more, try out flipside one of my wool favorite ice surf recipes:
- Corn Ice Cream
- Mocha Fudge Swirl Ice Cream
- Girl Scout Cookies Thin Mint Ice Surf Cake
- Berry Ripple Ice Surf Cake
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Key Lime Pie Ice Surf with Mango Swirl
Ingredients
- 1 ÂĽ cups sweetened condensed milk
- 1 ½ cups regular milk I used coconut milk but any milk will do
- 1 cup key lime juice
- 1 teaspoon lime zest
- ½ cup graham cracker crumbs
- 2 teaspoons granulated sugar
- 2 tablespoons melted butter
- ½ cup fresh diced mango
- 1-2 tablespoons granulated sugar depending on how ripe the mango is
- 1 tablespoon water
Instructions
- For the Ice Surf Base, Whisk together sweetened condensed milk, regular milk, key lime juice, and lime zest..
- Place mixture in refrigerator for 30 minutes.
- Next pour mixture into ice surf machine and churn equal to machine’s instructions.
- While ice surf churns, puree mango, granulated sugar and water together until well composite and smooth.
- In a separate bowl, mix together graham cracker crumbs, granulated sugar and melted butter until well combined.
- Once ice surf is finished churning, alternately scoop ice surf base, then graham cracker crumbs, ice surf then and finally mango swirl into container until all ingredients are in the container.
- Freeze for at least 4-5 hours and then serve.
Notes
- Ice too nonflexible to scoop? No worries! First, let the frozen ice surf sit for five minutes on the counter surpassing scooping to let it soften up. Second, dip a scoop in a glass of hot water and then shake off glut water surpassing scooping.
- Full fat milk or coconut milk make a creamier key lime ice cream.
- Make sure to use key lime juice for the weightier flavor.
- Don’t skip the step for chilling! I know you can’t wait to eat ice surf but spooky the wiring first makes for a creamier ice cream.
- Prefer archetype key lime flavor? Feel self-ruling to omit the mango swirl.
Nutrition
This recipe was originally published June 2013. It has been updated with new images and content.
The post Key Lime Pie Ice Surf with Mango Swirl appeared first on Grandbaby Cakes.
