Choosing the “right” ice cream flavor is always a struggle for me. Whether it’s at an ice cream truck, standing at the counter of the local ice cream shack, or in the frozen aisle of the supermarket, my utter inability to make a decision is never more clear than when I’m trying to select an ice cream to go home with. I’ll waver between the cookie dough (my go-to favorite) and the cookies and cream, analyze that new, brightly packaged, candy-stuffed one in a fluorescent-blue carton, and maybe even pass a glance over the plain ol’ Neapolitan just for good measure. I can easily spend half an hour trying to select the perfect flavor, and usually my husband has to threaten to drag me away before I can make a decision. Choosing the right ice cream flavor is serious business. So you might think that when I set about making my own ice cream from scratch, when the options are quite endless, it would be impossible to make up my mind. But, recently I had a craving for a very particular kind of ice cream. With the summer heat sweeping in, I’ve been craving something a little less super-sweet, something a bit more refreshing, maybe even a little bit tart. What I wanted was a batch of Key Lime Pie Ice Cream.
And this ice cream turned out to be the perfect choice. It’s still sweet, but is evenly balanced by the tartness of the key lime, enriched by a splash of vanilla, made smooth and creamy thanks to a whipped bowlful of heavy cream and a can of condensed milk. It tastes like frozen key lime pie, and is even made compete with a textured rumble of graham cracker crust. This is key lime pie born again — better — Key Lime Pie Ice Cream. It’s easy to make — no churning and certainly no ice cream maker required; just whip, mix, and freeze overnight. So the next time you’re shivering in the frozen section of the supermarket trying to pick a flavor, just leave, grab some key lime juice, and take ten minutes to whip up a batch of this ice cream. Your tastebuds will thank you.
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