Low Fat Key Lime Ice Cream No Churning Recipes

LOW FAT KEY LIME ICE CREAM (NO CHURNING)

This "ice cream" was actually an accident--I was making a pie filling and put it in the freezer instead of the fridge, and it came out better than when in the pie! After a few modifications, this is what it has become. I'm sure you could do it with any flavor juice (orange, lemon) but it's so good with lime that I've never tried anything else! The recipe as is comes out very tart (like a good Key Lime pie); the amount of lime juice can be adjusted to taste.

Provided by chirospasm

Categories Frozen Desserts

Time 4h5m

Yield 8 serving(s)

Number Of Ingredients 4

Low Fat Key Lime Ice Cream (no Churning) image

Steps:

In large bowl, combine limeade with lime juice and stir well.
Add sweetened condensed milk, and stir until smooth and uniform.
Fold in cool whip until smooth, being careful not to stir to the point that the cool whip breaks down.
Pour into individual bowls or one large freezer-safe container.
Freeze four hours or until set.

Ingredients

12 ounces frozen limeade concentrate, thawed
2 tablespoons key lime juice or 2 tablespoons lime juice
14 ounces sweetened condensed milk
12 ounces fat-free cool whip, thawed

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NO-CHURN KEY LIME PIE ICE CREAM - ONCE UPON A CHEF

Web Jun 4, 2017 6 tablespoons fresh lime juice, from about 3 limes Pinch salt Instructions Make the Crust: Preheat the oven to 350°F and set a rack in …
From onceuponachef.com
Cuisine American, Southern
Total Time 30 mins
Category Desserts
Calories 542 per serving

Make the Crust: Preheat the oven to 350°F and set a rack in the middle position. Line a baking sheet with parchment paper.
In a medium bowl, combine the graham cracker crumbs, melted butter, brown sugar, and salt. Using a spoon first and then your fingers, mix until evenly combined, making sure to break up any lumps of brown sugar. Press the crust into an even 1/4-inch layer on the prepared baking sheet. Bake until golden around the edges, 7 to 8 minutes. Let cool, then use a spoon to break into chunks.
Make the Ice Cream: In the bowl of an electric mixer, beat the cream cheese on medium speed until light and creamy, about 1 minute. Add the sweetened condensed milk and beat until completely smooth, 1 to 2 minutes. Add the heavy cream, lime zest, lime juice and salt, and beat until evenly combined, about 30 seconds.
Assemble: Arrange half of the crust crumbles evenly over the bottom of an ungreased 8-by-4-inch loaf pan. Pour the ice cream mixture over top, then cover with the remaining crust crumbles. Cover with plastic wrap and freeze until completely firm, at least 8 hours or overnight.

Low Fat Key Lime Ice Cream No Churning Recipes

LOW FAT KEY LIME ICE CREAM (NO CHURNING)

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