How to make no churn-but-firm key lime pie ice cream

“I love making ice cream from scratch,” says Liam Charles. “Starting with a custard, infusing it with flavours, cooling it, then churning it until the cow’s milk comes home, but sometimes you need something a little quicker, a lot easier, but just as tasty.”

All you need for this recipe is a loaf tin.

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Nutrition Facts

Key lime pie ice cream

Amount Per Serving

Calories 864 Calories from Fat 522

% Daily Value*

Fat 58g89%

Saturated Fat 33g206%

Cholesterol 237mg79%

Sodium 359mg16%

Potassium 487mg14%

Carbohydrates 91g30%

Fiber 1g4%

Sugar 67g74%

Protein 13g26%

Vitamin A 1637IU33%

Vitamin C 7mg8%

Calcium 306mg31%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

Key lime pie ice cream

Easy no-churn but firm ice-cream

Prep Time15 minutes mins

Freeze time7 hours hrs

Total Time7 hours hrs 15 minutes mins

Course: Dessert

Cuisine: American

Servings: 8

Calories: 864kcal

Author: Liam Charles

Equipment

• Heatproof bowl
• Pan
• Whisk
• Loaf tin
• Skewer

Ingredients

• 90 g white chocolate chopped
• 800 ml double cream
• 500 g condensed milk
• Grated zest of 4 limes and juice of 3
• 300 g lime curd
• 200 g ginger biscuits crushed

To finish

• 100 g ginger biscuits roughly broken
• 50 g white chocolate melted
• Grated zest of 1 lime

Method

• Melt the white chocolate in a heatproof bowl over a pan of barely simmering water (making sure the bottom of the bowl doesn’t touch the water) or in a microwave in 20-second bursts. Let it cool.
• Whisk the double cream and condensed milk in a bowl until the mixture forms soft peaks. Fold through the melted chocolate, the lime zest and lime juice gently with a metal spoon until well combined.
• Pour half of the cream mixture into the loaf tin and dot half of the lime curd on top. Using a skewer or spoon, swirl the curd through the cream so it is rippled with streaks of curd, then sprinkle half the crushed ginger biscuits over the mixture. Top with the remaining cream mixture, ripple through the remaining curd, then top with the rest of the crushed ginger biscuits.
• Cover with cling film and freeze for at least seven hours, or ideally overnight.
• Once you’re ready to serve, place the roughly broken ginger biscuits on top, squiggle with melted white chocolate and sprinkle over the lime zest.

Nutrition

Calories: 864kcal | Carbohydrates: 91g | Protein: 13g | Fat: 58g | Saturated Fat: 33g | Cholesterol: 237mg | Sodium: 359mg | Potassium: 487mg | Fiber: 1g | Sugar: 67g | Vitamin A: 1637IU | Vitamin C: 7mg | Calcium: 306mg | Iron: 3mg

Second Helpings: 70 Wicked Recipes That Will Leave You Wanting More by Liam Charles is published by Hodder & Stoughton.

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