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Easy No-Churn Key Lime Pie Ice Cream Bars Recipe

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4 from 45 reviews

  • Author: Amina
  • Total Time: 6 hours 15 minutes
  • Yield: 4 servings
  • Diet: Gluten Free

Description

These Easy No-Churn Key Lime Pie Ice Cream Bars are a refreshing, tangy, and creamy dessert perfect for warm days. Combining the tartness of fresh lime juice and zest with the sweetness of condensed milk and key lime curd, these bars require no ice cream maker and freeze into delightful popsicles. The bars can be topped with a luscious Italian meringue frosting that’s torched to golden perfection or dipped in whipped cream and graham cracker crumbs for added texture and flavor.

Ingredients

Ice Cream Bars

  • 1 tbsp Key lime curd
  • Juice and zest of 2 limes
  • 165 grams Sweetened condensed milk
  • 175 grams Heavy cream (divided as 75 grams + 100 grams)
  • 75 grams Granulated sugar
  • 1 egg (for Italian meringue)
  • 3 Graham Crackers (for garnish)

Instructions

  1. Prepare the Ice Cream Base: In a large mixing bowl, measure 175 grams of heavy cream. Stir briskly while gradually adding the fresh lime juice and grated lime zest. The acidity will naturally thicken the cream, creating a smooth base.
  2. Add Sweeteners and Curd: Fold in the sweetened condensed milk and key lime curd gently, mixing until fully combined and smooth.
  3. Fill Popsicle Molds: Pour the ice cream mixture into popsicle molds. If the mixture is too liquid, freeze until semi-solid before inserting sticks to prevent them from falling out.
  4. Freeze: Place molds in the freezer and freeze for at least 6 hours or until completely solid.
  5. Prepare Italian Meringue Frosting: In a saucepan, combine 75 grams granulated sugar with just enough water to cover the sugar. Heat gently on low, stirring until the sugar dissolves. Increase heat to medium, then insert a sugar thermometer and boil until the syrup reaches 115°C / 240°F.
  6. Whip Egg Whites: While syrup is heating, whisk the egg white with an electric mixer until stiff peaks form.
  7. Combine Syrup and Egg Whites: When the sugar syrup reaches 120°C / 250°F, slowly pour it into the whipped egg whites while continuously whisking to avoid scrambling. Continue whisking until the meringue becomes thick, glossy, and stable.
  8. Serving Ideas: Dip the frozen ice cream bars into the Italian meringue and use a kitchen torch to toast the meringue until golden brown for a classic presentation.
  9. Alternative Garnish: Alternatively, dip the chilled bars in whipped cream and roll them in crumbled graham crackers or other cookies for extra crunch and flavor.

Notes

  • If you don’t have key lime curd, plain lime curd or lemon curd can be used as a substitute.
  • Be patient when inserting the sticks; semi-freezing the mixture helps to hold the sticks upright.
  • Use fresh limes for the best flavor, as bottled juices lack the tartness and aroma of fresh zest and juice.
  • If you don’t have a kitchen torch, the meringue-topped bars can be briefly broiled in the oven, watching carefully to avoid burning.
  • Ensure the sugar syrup is at the correct temperature before adding to the egg whites to achieve the perfect Italian meringue texture.
  • Prep Time: 15 minutes
  • Cook Time: 6 hours
  • Category: Dessert
  • Method: Freezing
  • Cuisine: American

Find it online: https://aminabakes.com/easy-no-churn-key-lime-pie-ice-cream-bars-recipe/