Individual Key Lime Desserts
Life has taken us on quite a wild ride this past year! We have missed you all and our blog. We are so glad to be back!
We are kicking off the hot weather season with a super easy frozen dessert. Please welcome our Individual Frozen Key Lime Desserts! They can be made in under an hour (not including freezer time) and are easily portable in a cooler for all your outdoor gatherings. A creamy, frozen key lime layer topped with a brown butter graham cracker crust is just what your picnic or backyard barbecue needs!
We used these little jars with lids (they are reusable so make sure you collect them from your dining companions) but you can use ramekins sealed with saran wrap if that’s what you have available.
We hope you are staying cool and enjoying your summer!
Jump to Recipe
Just a few simple ingredients!
Distribute mixture evenly among jars.
Top with brown butter graham crumble.
Top with lids and freeze for at least 4 hours.
Ahhh…so refreshing!
Individual Frozen Key Lime Desserts
Equipment
- 12 4 ounce ramekins or canning jars with lids
Ingredients
Brown Butter Graham Cracker Crumble
- 5 TBS salted butter browned and cooled slightly
- 5 oz graham crackers crushed
- 2 TBS granulated sugar
Key Lime Ice Cream (adapted from Cook’s Country Key Lime No-Churn Ice Cream)
- 2 cups heavy cream chilled
- 1 cup sweetened condensed milk
- ½ cup frozen limeade concentrate thawed
- ¼ cup buttermilk
- ¼ cup light corn syrup
- 2 TBS sugar
- ¼ tsp table salt
Instructions
- For the Brown Butter Graham Cracker Crumble:
- Preheat oven to 350.
- Combine the crushed graham crackers and sugar in a bowl. Add the browned butter and use a fork to combine well. Spread in even layer on parchment lined baking sheet and bake for about 12-15 minutes, tossing occasionally until very lightly brown. Cool completely.
- For the Key Lime Ice Cream:
- Process cream in blender until soft peaks form, 20 to 30 seconds. Scrape down sides of blender jar and continue to process until stiff peaks form, about 10 seconds longer. Using rubber spatula, stir in condensed milk, limeade concentrate, buttermilk, corn syrup, sugar, and salt. Process until thoroughly combined, about 20 seconds, scraping down sides of blender jar as needed.
- Pour cream mixture evenly among 12 – 4 oz jelly jars (we like these). Spoon about 1 ½ tablespoons of the graham cracker crumbles on top of each and top with lids.
- Freeze until firm, at least 4 hours. Top with whipped cream if desired and enjoy!
- The sealed jars keep well in the freezer for several months.