#frozenkeylimepie

[chefilona]

CHEF ILONA: No-churn key lime ice cream pie!

Beat the summer heat with frozen key lime pie!

As we find ourselves heading into the dog days of summer, we are in search of fun ways to stay cool.

It’s always a spectacular party if an ice cream cake makes an appearance. Again, when thinking within the context of the hottest portion of the summer, citrus accents are a logical fit to the often-sweltering afternoon heat.

This ice cream cake takes influence from the popular dessert from the Florida Keys, key lime pie. Key limes are actually a specific type of lime, not necessarily a mere name sake of the land mass. Key limes are very small, almost round, and become more yellow as they ripen on the tree. They have a higher acidity and a strong aroma, which makes them an excellent option for baking because their inherent lime qualities are concentrated and the flavours carries well across the flavour softening qualities of dairy products. If you can source key limes, double the amount of limes of those listed in the recipe.

When planning to serve, I recommend preparing it the day before you plan on enjoying it; you want to make sure it fully sets. 

Frozen Key Lime Pie Created by Chef Ilona Daniel

For the crust:

1 cup graham cracker crumbs

4 tbsp salted butter, melted

1/4 cup brown sugar

For the ice cream

1 package (8 oz) cream cheese, softened

1 can (14 oz) sweetened condensed milk

1/4 cup whipping cream

1 tsp vanilla extract

2 tbsp finely grated lime zest, from about 3 limes

6 tbsp fresh lime juice, from about 3 limes

1 pinch salt

Preheat your oven to 350 F.

Use a food processor to turn graham crackers into a crumb. This can also be done by placing the graham crackers into a zip top bag and smashing them all up with a rolling pin.

Mix the graham cracker crumbs, butter, and brown sugar together and pack tightly onto a baking sheet that has been lined with parchment paper. Bake the mixture for eight minutes, the edges will turn a beautiful golden brown. Allow to cool fully and break up the cooked crust into chunks.

Place the cream cheese into a bowl of a stand mixer or use a hand mixer to whip cream cheese until smooth and a bit fluffy. Next, add condensed milk and beat until it is incorporated. Then add the heavy cream and mix until incorporated. Finally, mix in the lime juice, zest, and salt.

Into a loaf pan, evenly spread half of the graham cracker crumble over the bottom. Add all of the cream cheese mixture and spread evenly over the graham cracker base. Finally top with remaining graham cracker crumbs. Freeze overnight or for at least eight hours.

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