3-Ingredient, No-Churn Lime Ice Cream
Inspired by Brazilian Lemonade, this no-churn recipe tastes like a slice of Key Lime Pie and uses whole, blended limes to give the ice cream an extra zesty kick!
Servings 2.5 pints
Equipment
- 1 Blender (see Note 1).
- 1 Electric whisk (handheld or freestanding).
- Freezer-safe containers.
Ingredients
- 4 limes
- 450 ml double cream, cold.
- 397 g condensed milk, cold (see Note 2).
Instructions
- Slice the ends off of the limes, then chop each lime into 8 pieces. Place the lime chunks into a blender, then blend until you have a chunky lime pulp.
- Strain the pulp through a fine mesh sieve, catching the green liquid in a jug/bowl below. Press down on the pulp to extract all of the juice. If desired, return the remaining pulp to the blender and blend/strain again to get even more juice.
- Whisk the cream to soft peaks.
- Mix the cold condensed milk into the lime juice. It will thicken up considerably, but that is okay!
- Fold the condensed milk mixture into the softly whipped cream until incorporated. Then, whisk the whole mixture again until it forms stiff peaks. Be careful not to over-whip.
- Transfer the ice cream mixture to your freezer containers and freeze overnight before serving. Allow to sit at room temperature for 5-10 minutes before scooping and serving. Stored in the freezer, the ice cream will keep for about 6 weeks.
Notes
Notes:
- You can use a regular, freestanding blender or an immersion blender for this. If using an immersion blender, place the lime chunks into a strong, tall, thin jar/jug/cup before blending, to make the process easier.
- Cold condensed milk makes for the best no-churn ice cream, so make sure to chill the condensed milk in the fridge for at least an hour before using it.