No-Churn Key Lime Pie Ice Cream Recipe - One Sweet Appetite (2024)

FAQs

Why does no churn ice cream work? ›

Adding sugar lowers the freezing point, and churning introduces air, which keeps the ice crystals small and creates that softer, fluffier texture we enjoy scooped onto cones or heaped into dishes. No-churn ice cream replaces the churning of air into the cream with whipping the air into the cream before freezing.

Usually, when someone says their recipe didn't set up, it is because they used the wrong ingredient. Use key lime juice and not regular lime juice. Regular lime juice cannot replace the key lime juice here, it is too tart. Pre-bake your crust to prevent it from getting soggy.

Over baked key lime pie will curdle and get a weird texture similar to over baked cheesecake and that is no good.

History. Key lime pie is probably derived from the "Magic Lemon Cream Pie" published in a promotional brochure by Borden, a producer of condensed milk, in 1931. The recipe is attributed to Borden's fictional spokesperson, Jane Ellison, and includes condensed milk, lemon juice and rind, and egg yolks.

That base must be chilled, churned and then chilled again before the ice cream can be enjoyed. The churning is necessary because the key to great ice cream is to freeze the custard without allowing ice crystals to develop. Those crystals won't affect the flavor, but they do have an impact on the texture.

Sweetened condensed milk

The other job it does is absorb some of the liquids in the mix and boosts the ratio of non-fat solids in the ice cream due to it's high proportion of milk solids. This prevents the risk of large ice crystals forming and making sure the end result is silky smooth and buttery.

Unless you live in the Florida Keys, key limes are near impossible to find. Furthermore, they're so tiny that you'd need to juice at least twenty of them for this recipe. No thank you! Ordinary limes make an exceptional Key lime pie, and they are a much better alternative to bracingly tart bottled Key lime juice.

Freeze until firm, at least 3 hours. Just before serving, remove from freezer and discard plastic wrap. Allow to rest for 5 minutes, then spread with whipped cream and serve.

How do you thicken key lime pie? The egg yolks and how they interact with the condensed milk are key to a thick key lime filling. I found that 4 yolks are the perfect amount for a nice, thick custard.

The main difference is that it requires more aromatic Key lime juice to make the famous pie sing. It is worth the elbow grease to get that authentic floral Key lime flavor—unless you can't find Key limes. Then swap them out for whatever you see at the grocery store and dig in.

Why is key lime pie so famous in Key West? ›

This beloved dessert, made from Key lime juice, sweetened condensed milk, and egg yolks, encapsulates the essence of the Keys. The pie's origins are tied to local legend, with one story crediting its creation to Aunt Sally, a cook for William Curry, one of Florida's first millionaires.

key lime pie, an American dessert that consists of a graham-cracker or pastry crust, a yellow custard (primarily egg yolks, sweetened condensed milk, and key lime juice), and a topping of either whipped cream or meringue. The sweet and tart pie reportedly originated in Key West, Florida, in the late 19th century.

—Key lime pie is designated as the official Florida state pie.

The history of the Key Lime Pie goes back to the late 1800's when fresh dairy was hard to come by in South Florida. Aunt Sally in the Florida Keys had the crazy idea of combining just 3 ingredients – sweetened condensed milk, egg yolks, key lime juice – to make the creamy, yellow, tangy filling.

The no-churn tasted pretty good, but the texture was disappointing. It wasn't the creamy, rich, melt-in-your-mouth experience of quality ice cream. It was lighter and airier—like, well, inexpensive, aerated ice cream.

Cover your ice cream with plastic wrap to prevent freezer burn. After you place the ice cream in the freezer, cover it with plastic wrap. This will keep the top layer of ice cream from getting freezer burn, which can cause ice crystals to form.

It achieves the perfect texture every time without needing an ice cream maker. Plus, kids absolutely love it and have no idea how healthy it is. It's low in sugar and a good source of plant-based protein.

Melting: This kind of ice cream does melt slightly faster than traditional ice cream. My tip? Don't let it sit at room temperature for very long, and eat quickly...which really shouldn't be a problem because it's THAT good. Flavor variations: See below for optional mix-ins besides chocolate chips.