Key lime pie ice cream is a delicious combination of key lime pie and a low carb ice cream. It’s almost two desserts in one bowl.
Strictly speaking you should use key limes but since they are not available to everyone, use your regular supermarket limes. You may want to taste test the ice cream before you put it aside to cool just to check that you like the flavour balance of the limes.
Avocado was added to this low carb ice cream recipe to give it an added texture and a slight green colour. I’ve seen healthy key lime pie recipes with avocado and had a plump ripe one in the kitchen, beckoning me to add it to this recipe. I was a bit worried that it may not freeze well but it did. The Chief Tester did not detect the avocado and I only told him what was in it after he had eaten a bowl. Surprise and a raised eyebrow was the reaction. How to sneak greens into your ice cream!
If you wanted a dairy free version, omit the cream and replace it with coconut milk. This low carb ice cream recipe also works as a no churn ice cream too. I made a version without the ice cream maker and it was delicious. An alarm was set so I kept stirring it without forgetting it was in the freezer. Plus, it gave me an excuse to enjoy a spoon of the low carb ice cream during each stir just to “check the texture”.
Key Lime Pie Ice Cream
As well as showing the nutritional information for the ice cream, I’ve shown it without the biscuits and the biscuits themselves. You may just want the key lime ice cream without the biscuits. Or you could have the biscuits on the side to serve with the ice cream.
Keto Ice Cream
Since the flavour of this low carb ice cream was key lime pie, I wanted to add some crumbled biscuits that would resemble the pie crust. The biscuits were one of those recipes I just threw together, then once were baked and tasted, desperately tried to remember what the measurements were as they were so delicious. A recipe that I must look at again to see what I can do with it. I only used 4 of the biscuits but you can add less or more for your personal taste.
With all home-made ice cream it is best eaten once it is ready. It does keep well in the freezer but the taste and texture is better “fresh”. Or this is just my excuse of eating a huge bowl whilst muttering “I have to, it will go off”. Ice cream is one of my weaknesses and any opportunity for a bowl of it is always welcome. Enjoy this sugar free version to your hearts delight!
Low Carb Ice Cream
- 2 cup (240g) Heavy/Whipping cream
- 1 cup (226g) Coconut Milk (tinned)
- 3 Egg yolks
- 1/2 cup Erythritol/low carb sweetener
- 1 Avocado Seed & skin removed
- 2 Limes - zest & juice
- 1 shot Vodka (a couple of tablespoons) optional
- 1/2 cup (113g) Butter, unsalted softened
- 1/2 cup Erythritol/low carb sweetener
- 1 1/2 cups (144g) Almond flour
- 1 Egg
- 1 teaspoon Ginger, ground
- 1 teaspoon Vanilla extract
- 1/4 teaspoon salt
- Pour the cream and coconut milk in a saucepan on a medium heat. Do not let it boil but heat it for about 3-5 minutes.
- As the cream is heating, whisk the eggs and erythritol together.
- Remove the cream from the heat and gently pour into the egg mixture. Whisk until combined.
- Place the avocado in a processor and blitz until smooth.
- Add the lime juice, lime rind and avocado into the cream mixture and blend until combined and smooth
- Pour this mixture back into the saucepan on a medium heat and whisk for 5 to 10 minutes until the mixture starts to thicken slightly.
- Remove from the heat
- Add the vodka and stir (optional).
- Allow to cool or place in the fridge for faster cooling.
- Pour into the canister of an ice-cream maker and churn according to manufacturer’s directions. If you don’t have an ice cream maker, place in the freezer. Remove every 30 minutes to stir to distribute the ice crystals until frozen consistency is obtained. Can take about 4-5 hours.
- Whilst the ice cream is freezing, make the biscuit mixture.
- Preheat the oven to 200C/400F degrees.
- In a bowl, cream the butter and erythritol together with either a spoon or whisk.
- Add the vanilla extract and the egg. Beat until smooth.
- Add the almond flour, ginger and salt and mixture until you have a soft biscuit dough.
- Line a baking tray with parchment paper.
- Roll a walnut sized ball of the dough and place on the parchment paper. Press out into a circle.
- The cookies will spread when cooking so don’t place them too close together.
- Bake for 12-15 minutes until golden.
- Allow to cool.
- Once the ice cream has firmed, take a few cookies and crumble them up into the ice cream. Stir them through the ice cream
- Scoop and serve.