* Percent Daily Values are based on a 2000 calorie diet.
Key lime pie ice cream
Easy no-churn but firm ice-cream
Prep Time15 minutesmins
Freeze time7 hourshrs
Total Time7 hourshrs15 minutesmins
Course: Dessert
Cuisine: American
Servings: 8
Calories: 864kcal
Author: Liam Charles
Equipment
Heatproof bowl
Pan
Whisk
Loaf tin
Skewer
Ingredients
90gwhite chocolatechopped
800mldouble cream
500gcondensed milk
Grated zest of 4 limes and juice of 3
300glime curd
200gginger biscuitscrushed
To finish
100gginger biscuitsroughly broken
50gwhite chocolatemelted
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.