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Coconut Key Lime Pie Ice Cream Recipe

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4.1 from 1 review

A refreshing and creamy Coconut Key Lime Pie Ice Cream that combines tart key lime curd, crunchy graham cracker crumble, and rich coconut-infused ice cream churned to perfection. This dessert captures the bright flavors of classic key lime pie in a cool, smooth ice cream form, perfect for warm weather or any time you crave a tropical twist.

  • Total Time: 3 hours 30 minutes
  • Yield: 8 servings

Ingredients

Lime Curd

  • 2 large egg yolks
  • 1/4 cup plus 1 tablespoon granulated sugar
  • 1/4 cup key lime juice
  • 1 tablespoon grated key lime zest
  • 2 tablespoons unsalted butter

Graham Cracker Crumble

  • 1/2 cup graham cracker crumbs
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon granulated sugar

Ice Cream Base

  • 3 cups 2% or skim milk, divided
  • 1 cup granulated sugar
  • 2 large egg yolks
  • 3/4 cup canned coconut milk
  • 1 cup heavy whipping cream
  • 1 teaspoon vanilla extract
  • Pinch of salt

Topping (optional)

  • Toasted flaked coconut

Instructions

  1. Prepare Lime Curd: In the bottom pot of a double boiler, bring a few inches of water to a boil, then reduce the heat to low to maintain a simmer. In the top bowl of the double boiler, whisk together 2 egg yolks, 1/4 cup plus 1 tablespoon granulated sugar, 1/4 cup key lime juice, and 1 tablespoon grated key lime zest. Place the top bowl over the simmering water.
  2. Cook Lime Curd: Continuously whisk the lime curd mixture to prevent the egg yolks from curdling. Continue whisking over simmering water until the curd thickens and becomes smooth, about 8–10 minutes. Remove from heat and immediately whisk in 2 tablespoons unsalted butter, adding 1 tablespoon at a time until fully incorporated.
  3. Cool Lime Curd: Allow the lime curd to cool slightly, then press plastic wrap directly onto its surface to prevent a skin from forming. Refrigerate until chilled and set.
  4. Make Graham Cracker Crumble: Preheat the oven to 350°F (175°C). Line a 9-inch square baking dish with parchment paper. In a small bowl, combine 1/2 cup graham cracker crumbs, 2 tablespoons melted unsalted butter, and 1 teaspoon granulated sugar, mixing until crumbly.
  5. Bake Crumble: Press the crumb mixture into an even layer in the prepared baking dish. Bake for 3–5 minutes until lightly golden. Let cool completely, then break into bite-sized pieces.
  6. Prepare Ice Cream Base: Heat 1 cup of milk and 1 cup of sugar in a small saucepan over medium heat, whisking frequently until the sugar dissolves. Do not let it boil. Remove from heat.
  7. Temper Egg Yolks: Gradually whisk 1/2 cup of the warm milk mixture into 2 egg yolks to temper. Then, whisk the egg yolk mixture back into the remaining milk mixture in the saucepan. Whisk well until smooth.
  8. Chill Ice Cream Base: Refrigerate the milk and egg mixture for 1 hour to cool completely.
  9. Add Remaining Ingredients: After chilling, transfer the mixture to a medium bowl. Whisk in the remaining 2 cups of milk, 3/4 cup canned coconut milk, 1 cup heavy whipping cream, 1 teaspoon vanilla extract, and a pinch of salt until combined.
  10. Churn Ice Cream: Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions. During the last 2 minutes of churning, add half of the chilled lime curd and half of the graham cracker crumble, carefully watching to prevent overflow, to swirl them into the ice cream.
  11. Freeze and Serve: Transfer the churned ice cream to a 2-quart container. Dollop the remaining lime curd and graham cracker crumble on top, then gently swirl with a knife for an even marbled effect. Freeze for 1–2 hours until firm. Serve topped with optional toasted flaked coconut. Enjoy!

Notes

  • Be sure to continuously whisk the lime curd during cooking to prevent the eggs from scrambling.
  • Use a double boiler or a heatproof bowl over simmering water for gentle, even heat when making the lime curd.
  • The graham cracker crumble adds a delightful crunchy texture; do not skip baking to get the best flavor and texture.
  • Tempering the egg yolks with warm milk prevents curdling in the ice cream base.
  • If you don’t have an ice cream maker, you can place the mixture into a shallow container in the freezer and stir every 30 minutes until firm.
  • Toasted flaked coconut as topping adds an extra layer of flavor and texture that complements the coconut milk in the ice cream base.
  • Author: Amelia
  • Prep Time: 45 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Churning (Ice Cream Maker)
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://recipesvibe.com/coconut-key-lime-pie-ice-cream-recipe/