Coconut Key Lime Pie Ice Cream

This key lime pie ice cream features homemade key lime curd, graham cracker cookie bits, and coconut milk for the ultimate scoop of creamy tropical heaven.

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This key lime pie ice cream features homemade key lime curd, graham cracker cookie bits, and coconut milk for the ultimate scoop of creamy tropical heaven.

Prep Time 30

Chill Time 3

Total Time 3 30

Servings servings

Calories 406kcal

Ingredients

Key Lime Curd

2 large egg yolks
1/4 cup plus 1 tablespoon granulated sugar
1/4 cup key lime juice
1 tablespoon grated key lime zest
2 tablespoons unsalted butter

Graham Cracker Crumble

1/2 cup graham cracker crumbs
2 tablespoons unsalted butter, melted
1 teaspoon granulated sugar

Ice Cream

3 cups 2% or skim milk, divided
1 cup granulated sugar
2 large egg yolks
3/4 cup canned coconut milk
1 cup heavy whipping cream
1 teaspoon vanilla extract
Toasted flaked coconut for topping, optional

Instructions

Lime Curd

In the bottom pot of a double-boiler, bring a few inches of water to a boil, then reduce heat to low to keep water at a simmer. Whisk egg yolks, sugar, lime juice, and zest into the top bowl of double boiler and place on top of bottom pot of simmering water.
Whisk lime curd continuously so the egg yolks don't curdle. Continue whisking over simmering water until curd becomes smooth and slightly thickened, about 8-10 minutes. Remove curd from heat and immediately add butter, 1 tablespoon at a time whisking well after each addition.
Allow lime curd to cool slightly, then place plastic wrap directly on surface of curd and place in refrigerator.

Graham Cracker Crumble

Preheat oven to 350F and line a 9-inch square baking dish with parchment paper. In a small bowl, combine graham cracker crumbs, butter, and sugar until crumbly.
Pat crumb mixture into an even layer in prepared pan. Bake crust at 350F 3-5 minutes until a light golden brown. Allow to cool completely then break crust into bite-sized pieces.

Ice Cream

Heat 1 cup milk and sugar in a small saucepan over medium heat until sugar is dissolved, whisking frequently (do not allow to boil). Remove milk mixture from heat and whisk gradually whisk 1/2 cup into egg yolks. Add all of the egg yolk mixture back to milk in pan and whisk well until smooth. Cool milk mixture in refrigerator 1 hour.
Once milk mixture is cooled, pour into a medium bowl and whisk in remaining milk, coconut milk, heavy cream, vanilla, and a pinch of salt.
Transfer cream mixture to an ice cream maker and churn ice cream according to manufacturers directions. Add half of lime curd and half of graham cracker bits to ice cream maker during last 2 minutes of churning to mix into the ice cream. Watch carefully during this part to make sure the ice cream does not overflow.
Transfer churned ice cream to a 2-qt container and dollop remaining lime curd and graham cracker bits on top. Use a knife to swirl into ice cream. Freeze ice cream 1-2 hours until firm before serving with optional toasted coconut on top. Enjoy!

Notes

Storing Instructions

Store ice cream in freezer up to 1 week.

Nutrition