Ingredients
For the Lime Ice Cream Mixture
- 4 tbsp lime zest
- 2 tbsp lime juice
- 200 grams sweetened condensed milk
- 130 grams double cream (heavy cream, high fat)
For Serving
- 8 whole limes (to serve as shells)
Instructions
- Prepare your lime shells: Slice the limes in half lengthways and zest the ones needed before juicing.
- Juice and hollow the limes: Squeeze out the juice from each half using your hands or an electric juicer, then turn the lime skins inside out and carefully remove the flesh with scissors. Return the skins to their normal shape for use as edible shells.
- Make the lime ice cream mixture: In a bowl, combine the lime zest, lime juice, double cream, and sweetened condensed milk. Stir thoroughly until the mixture is smooth and well incorporated.
- Fill the lime shells: Using a teaspoon, carefully fill each hollowed lime half with the ice cream mixture, smoothing the tops with a knife to create an even surface.
- Freeze: Place the filled lime shells on a tray and freeze them for at least 2 hours until solid.
- Slice and serve: Once frozen, slice each lime half into two wedges and garnish with additional fresh lime zest before serving for an extra burst of flavor and decoration.
Notes
- Make sure to zest the limes before juicing, as zest is essential for flavor.
- You can use an electric juicer to speed up juicing and hollowing the lime skins.
- For a firmer ice cream, ensure the tray is level in the freezer to prevent uneven freezing.
- Serve immediately after slicing for best texture and presentation.
- Store any leftover lime ice cream wedges in an airtight container in the freezer for up to a week.
- Prep Time: 20 minutes
- Cook Time: 2 hours (freezing time)
- Category: Dessert
- Method: Freezing
- Cuisine: American
