Happy Fourth of July weekend! We are squeezing as much into our long weekend as we can. Fireworks, baseball, pool time, family, good food, ice cream and beverages are on our list. Fourth of July always makes us think of homemade ice cream. This year is no different, so we share with you our latest cool treat – Key Lime Rum Pie Ice Cream.
We came across this recipe in the July 2021 issue of Southern Living Magazine. It is based on our basic no churn ice cream recipe that we used in our other ice cream favorites, such as, Kerrygold Ice Cream, Mojito Ice Cream, and Raspberry No-Churn Ice Cream. We changed the ingredient list slightly and the results are delicious.
To make Key Lime Rum Pie Ice Cream you will need graham crackers, melted butter, granulated sugar, fat free sweetened condensed milk, lime zest, lime juice, dark rum, salt and heavy whipping cream.
First crush the graham crackers, and then stir in melted butter and sugar. Set aside.
Next you will make the ice cream base by combining the condensed milk, lime zest, lime juice, rum, and salt in a large bowl. In a chilled bowl, beat the heavy cream until stiff peaks form. Then fold together the condensed milk mixture with the whipped cream. Set aside 1-2 tablespoons of the graham cracker mixture. Then fold in the remaining graham cracker mixture into the whipped cream mixture.
Place in a loaf pan and sprinkle with reserved graham crackers. Place in a freezer for 6 hours.
Key Lime Rum Pie Ice Cream is a enticing departure from usual ice cream options. The lime, rum and graham flavors are a delicious, refreshing combination in this ice cream – a yummy summertime treat. If chocolate and Oreos are you thing, substitute crushed Oreos for the graham crackers – delish!
If you are viewing this post via email, visit us at www.theblindpig.blog for a complete recipe for Key Lime Rum Pie Ice Cream.
Try Key Lime Rum Pie Ice Cream this Fourth of July and let us know what you think!
Looking for some other fun patriotic recipes to celebrate under the fireworks? Check out these past posts from The Blind Pig Blog.
Key Lime Rum Pie Ice Cream
- 4 graham cracker sheets, crushed
- 2 T. unsalted butter, melted
- 2 tsp. granulated sugar
- 1 (14 oz.) can fat free sweetened condensed milk
- 1 T. lime zest
- 1/3 cup lime juice
- 1/2 oz. dark rum
- 1/4 tsp. salt
- 2 cups heavy cream
- Stir together graham cracker crumbs, melted butter, and sugar in a small bowl.
- In a large bowl combine condensed milk, lime zest and juice, rum and salt.
- In a chilled large bowl beat cream with an electric mixer until stiff peaks are formed.
- Fold whipped cream into condensed milk mixture. Then add all but 2 tablespoons of graham cracker mixture.
- Pour into a loaf pan and sprinkle with remaining graham mixture. Freeze for about 6 hours.