Key Lime Pie Ice Cream

Tuesday 13th September 2022.

I have been wanting to make Key Lime Pie for a while. Not only is it another challenge for the #100bakeschallenge poster but it’s one I’ve not made for a while. I think the last time I made it I tried to make a healthier version but it ended up going wrong! If you look back at this post, you will see it was a big disaster!

Cooking The Books Challenge January 2014: Key Lime and Lemon Cheesecake Loaf from A Lighter Way To Bake

Well, I don’t know what it is with me and Key Lime Pie as today’s effort was an absolute shambles as well! I was so disappointed. Read on to find out what happened.

On Monday afternoon I made the base using crushed gingernuts and butter. I put this into the base of the tin and let it set in the fridge while preparing the filling.

The filling was made up of double cream, condensed milk, lime juice and lime zest mixed up together. I whipped it up until thick, then spread it on top of the biscuit base to set completely in my fridge.

Fast forward to this afternoon. I came home from work and tried to take the pie out of the tin. It wasn’t set at all and was still runny after being in the fridge for 20 hours. It still tasted fine so I thought about putting the remainder in a freezer to turn into ice cream.

I scraped the filling off the top of the tin and poured it into a plastic container. After removing the base, I then broke it up and folded the biscuit bits into the creamy mixture. I gave it a few hours and the Key Lime Pie was now a delicious ice cream.

Maybe the next time I make Key Lime Pie I will have more luck.

The Key Lime Pie Ice Cream tasted wonderful, even though the pie had been a disaster.

Key Lime Pie Recipe:


Happy Baking!

Love Sam xx

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