Saving Room for Dessert

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Key Lime Pie Gelato

5 from 3 votes

A deliciously creamy, tart and sweet Key Lime Gelato with ribbons of crushed graham crackers

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A pan with key lime gelato with a ribbon of crushed graham crackers

 

Creamy, bright, tangy and luscious, this Key Lime Pie Gelato has all the flavors we love in a great key lime pie, in a scoopable frozen treat!

For those of us that make homemade ice cream, sherbet, gelato and sorbets, the obsession is real. For those of you that don’t have an ice cream maker, get one as soon as possible then start with this amazing recipe! I’ve been making this gelato since I developed the recipe in March 2013. It’s my son’s favorite frozen treat of all time, and my husband adores it too. If you’re a fan of Key Lime Pie, or anything made with limes, this is the one for you!
A pan filled with Persian and Key Limes

What’s the difference between regular Persian limes and key limes?

First, it’s easy to see key limes are much smaller than Persian limes. Once sliced you’ll notice that key limes have a lot of seeds like a lemon, where Persian limes are seedless. These tiny key lime fruits have a much thinner rind, higher acidity, a stronger flavor and a distinct aroma that is easily recognized. Persian limes are actually a cross between a key lime and a lemon, which explains a lot! People often use regular Persian limes in place of key limes, and that’s fine too. However, if you’re a key lime fan, take the few extra minutes to squeeze fresh key limes for this recipe.

 

Can I use bottled key lime juice for this recipe?

I’m not a fan of bottled key lime juice but if you are, then feel free to use it in this recipe. As with any recipe I post, fresh is best in my opinion, but especially when it comes to key limes. You’ll need about 10 key limes which are easily juiced using a citrus press / juicer. Check out the link at the bottom of this page to order an inexpensive juicer if you don’t already have one. Easy peasy!
A loaf pan filled with key lime pie gelato with a ribbon of crushed graham crackers

Why is this called gelato instead of ice cream?

Gelato recipes usually have a lower fat ratio using more milk than cream which is opposite American ice cream recipes. This recipe was created with that in mind using only 1 cup of heavy cream and 2 cups whole milk. However, to make authentic gelato at home, you should purchase a gelato machine. Gelato machines use a different paddle attachment than ice cream makers and churn at a slower rate, adding less air into the mixture. In the end, gelato is typically more dense than ice cream. Unfortunately gelato machines can be very expensive. If you don’t want to invest in a gelato maker, no worries, just follow this recipe and freeze the mixture in a regular, inexpensive ice cream maker. It will be fantastic!
A glass filled with scoops of key lime pie gelato and crushed graham crackers

How long will this Key Lime Pie Gelato keep in the freezer?

Once you’ve made your Key Lime Pie Gelato, immediately transfer the mixture to the freezer in an airtight container. If you’ll be serving the gelato within about 24 hours, pressing a piece of plastic wrap on the surface will be enough. If you store the gelato in an airtight container it will keep for several weeks unless somebody eats it sooner, as often happens at my house.
A glass with scoops of key lime pie gelato topped with a sliced key lime and crushed graham crackers

Don’t forget the ribbon of crushed graham crackers too!

The crushed graham crackers add a wonderful textural contrast. That crunchy-smooth thing gives this gelato a Key Lime Pie quality that can’t be beat! Try our recipe for Homemade Graham Crackers if you’re in the baking mood. They’re so good, fun and easy to make too! If you’re saving room for dessert – you’ll want to try this recipe for Key Lime Pie Gelato before summer slips away.

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A loaf pan filled with Key Lime Pie Gelato with a ribbon of crushed graham crackers

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Key Lime Pie Gelato

Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 8 hours 40 minutes
Yield: 12
Course: Dessert
Author: Tricia
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5 from 3 votes
A deliciously creamy, tart and sweet Key Lime Gelato with ribbons of crushed graham crackers.

Equipment

  • Ice cream maker

Ingredients

  • 1 tablespoon key lime zest
  • 1 cup granulated sugar divided
  • 2 cups whole milk
  • 5 large egg yolks
  • 1 cup heavy cream
  • ⅓ cup key lime juice
  • ½ teaspoon vanilla extract
  • 1 cup graham crackers lightly crushed

Instructions

  • Combine 1 tablespoon Key lime zest in a bowl of a food processor with ¾ cup of granulated sugar. Process until the zest is very fine.
  • Place the zest and sugar in a heavy bottom saucepan. Add 2 cups of whole milk and cook on medium heat until the mixture reaches 170°F on an instant-read thermometer. Remove from the heat, cover with a lid and steep for 30 minutes.
  • While the milk is steeping, whisk the egg yolks with the remaining ¼ cup of sugar in a non-reactive medium bowl. Whisk until the eggs are foamy and slightly thickened. Set aside. Juice the limes and measure to ⅓ cup.
  • In a separate clean, large glass or stainless steel bowl, add the heavy cream. Set the bowl over an ice bath and place a fine-mesh sieve over the cream.
  • Put the steeping milk and zest mixture back on medium heat until it reaches 170°F stirring occasionally to prevent scorching.
  • Temper the eggs by pouring in a slow, steady stream of hot milk while whisking continuously. Once most of the hot milk has been added to the egg yolks, pour the new egg and milk mixture (custard) back in the saucepan. Heat on medium stirring continuously with a wooden spoon or heat proof spatula until it reaches 185 degrees or is thick enough to coat the back of the wooden spoon. Take care not to let the mixture boil. If needed, blend or emulsify the custard if it is not smooth.
  • Pour the heated custard through the sieve into the cold cream. Stir occasionally until the mixture is fully cooled, about 30 minutes. Add the lime juice and vanilla and stir until combined. Remove the bowl from the ice bath and dry the bottom with a kitchen towel. Cover the bowl and refrigerate for at least 8 hours or overnight.
  • Process the gelato in your ice cream maker according to the manufacturer directions. Scoop a layer of gelato into an airtight container. Top with a layer of crushed graham crackers, and then another layer of gelato. Repeat topping the final layer of gelato with the last of the crackers. Cover and freeze until set and ready to serve. Sprinkle each bowl with additional crushed graham crackers if desired.

Recipe Notes

  • You will need about 10 juicy limes for 1/3 cup juice. Use 1/4 cup of key lime juice if you prefer a less tart flavor
  • Nutritional information is based on a 1/2 cup serving.
Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition

Calories: 214kcal | Carbohydrates: 26g | Protein: 4g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 108mg | Sodium: 74mg | Potassium: 110mg | Fiber: 0.3g | Sugar: 21g | Vitamin A: 469IU | Vitamin C: 2mg | Calcium: 80mg | Iron: 1mg

 

Kitchen essentials for making homemade ice cream, sorbet and gelato

Check out this Cuisinart ice cream maker! I’ve had this exact model for years and love it. It’s a true workhorse in the kitchen and super easy to use and clean. I also could not live without my favorite citrus press / juicer. I use it all the time when making anything requiring lemon, lime or orange juice. Click on the photos for more information or to purchase from Amazon.

Saving Room for Dessert is a participant in the Amazon Services LLC Associates Program ~ I earn a small commission, at no additional cost to you, which I use to pay for web hosting and services for this blog.

 

Here are a few more key lime recipes you might enjoy:

 

A stack of homemade key lime ice cream sandwiches with homemade graham crackers

Turn this luscious Key Lime Pie Gelato into homemade Ice Cream Sandwiches! Click HERE to get the recipe.

 

A stack of key lime coconut meltaway cookies topped with shredded coconut and key lime zest

Coconut Key Lime Meltaways – a light and buttery bite-sized cookie with a big tropical flavor. Click HERE to get the recipe!

 

A slice of Key Lime Icebox Cheesecake with a graham cracker crust

Key Lime Icebox Cheesecake – a terrific summer dessert with a light and creamy no-bake filling, a not-too-sweet tart and tangy flavor, and a perfectly crunchy graham cracker crust. Click HERE to get the recipe.

Thanks so much for stopping by! Tricia

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28 Comments

  1. Lisa

    This looks amazing and we’re gonna try this today. But I’m trying to understand why the lime doesn’t curdle the milk in this recipe.

    Reply

  8. Mary Younkin

    This gelato sounds wonderful. I'm betting that the graham crackers made it taste like bites of pie. Recipes like this one are "almost" enough to get me excited about warmer weather. I'm still going to cling like crazy to the hope of another few days of chilly 70's. Ha.

    Reply

  11. The Café Sucré Farine

    Tricia, I know I would be quite fond of this also! It sounds and looks fabulous, what a brilliant idea! Oh and I have that same problem of things jumping into my cart and then I have to figure out what to do with them ………… 🙂

    Reply

  16. Mary

    What a delicious sounding ice. My husband loves lime desserts and I'll have to give this recipe a try. Have a wonderful day. Blessings…Mary

    Reply

    • Tricia Buice

      I have found that gifting goodies is one way to get them out of the house but ice cream / Gelato will keep for a very long time. I love having something to share if someone stops by. I am afraid to scoop a whole bowl of this for myself – a spoonful at a time is the way to go for now 🙂

      Reply

  20. Sue/the view from great island

    This gelato really does sound (and look) like something you'd pay handsomely for from the uber-premium brand…I can't resist the subtle lime color! Great recipe, Tricia. I'm getting the ice cream making bug, too, I blame the blogging world for sending me down that dangerous path!

    Reply