Frozen Key Lime Delight
In the middle of summer, nothing hits the spot quite like this sublime Key lime dessert. Cold, creamy and tart, it tastes like sunshine. —Melissa Millwood, Lyman, South Carolina
Ingredients
- 1 cup all-purpose flour
- 1/2 cup salted cashews, chopped
- 1/2 cup sweetened shredded coconut
- 1/4 cup packed light brown sugar
- 1/2 cup butter, melted
- 2 cups heavy whipping cream
- 1-1/2 cups sweetened condensed milk
- 1 cup Key lime juice
- 3 teaspoons grated Key lime zest
- 1 teaspoon vanilla extract
- Optional: Whipped cream and Key lime slices
Directions
- 1
Preheat oven to 350°. In a small bowl, combine flour, cashews, coconut and brown sugar. Stir in butter. Sprinkle into a greased 15x10x1-in. baking pan. Bake 20-25 minutes or until golden brown, stirring once. Cool on a wire rack.
- 2
Meanwhile, in a large bowl, combine cream, milk, lime juice, zest and vanilla. Refrigerate until chilled.
- 3
Fill cylinder of an ice cream maker two-thirds full; freeze according to the manufacturer’s directions.
- 4
Sprinkle half of the cashew mixture into an ungreased 11x7-in. dish. Spread ice cream over top; sprinkle with remaining cashew mixture. Cover and freeze 4 hours or until firm. Garnish servings with whipped cream and lime slices if desired.