key-lime-ice-creamThis delicious recipe was one of our favorite GAICC Recipes from last year! Nadine Smeltzer from Michigan created this incredible summer treat!

“If you are a fan of frozen key lime pie, you will love this ice cream.  It tastes so good, you can even add some short bread cookie crumbs to the top when serving to get the pie crust with your ice cream!!!  This was inspired by my love of all flavors in the citrus family.:

Enjoy her incredible recipe:

1 (14-oz.) can sweetened condensed milk
2 Teaspoons of Rodelle Vanilla Extract
1/2 cup fresh lime juice
2 teaspoons grated lime rind (about 2 limes)
4 oz of cream cheese
2 cups of fresh whipped cream, whipped to soft peaks, which will take just about one container, and a smidge more of heavy cream for whipping.
The secret ingredient:  1/2 of a ripe mashed banana

In a cold bowl, whip your heavy cream, set aside, and put into the refrigerator to stay cool.

Microwave the cream cheese for about 30 seconds, or leave out at room temp to soften, in a mixing bowl, combine the cream cheese, vanilla, mashed banana, lime juice, zest, and sweetened condensed milk.  Mix on medium speed, until ingredients are well blended and smooth.  Fold this mixture, slowly into the whipped cream.  Put the ice cream base into your ice cream maker, and make according to ice cream maker directions, OR with this one, you can even make it without the ice cream maker.  Put the ice cream base into a flat plastic dish with a cover, into your freezer.  You will have to stir the mixture about every half hour, and it will take about 6 hours for the ice cream to ripen, and be ready to serve using the non ice cream maker version.