Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Ice Cream Base
Optional Garnish
Method
Ice Cream Preparation
- 1
Combine Ingredients
In a large mixing bowl, combine the heavy cream, sweetened condensed milk, yuzu juice, lime zest, coconut milk, vanilla extract, and salt. Whisk together until well blended and creamy.
- 2
Chill Mixture
Cover the bowl with plastic wrap and refrigerate the mixture for at least 2 hours or until thoroughly chilled.
- 3
Churn Ice Cream
Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
- 4
Freeze
Transfer the churned ice cream to an airtight container and freeze for at least 4 hours or until firm.
Serving
- 5
Serve
Scoop the Key lime pie ice cream into bowls or cones. Optional: Top with toasted coconut flakes and a slice of lime for garnish.