Key Lime Pie Ice Cream With A Mango Swirl

For the ice cream base:
In a medium sized bowl whisk together sweetened condensed milk, regular milk, key lime juice, and lime zest. Place mixture in refrigerator for 30 minutes. Pour mixture into your ice cream machine and churn according to machine’s instructions.

Recipe makes about 1 quart of ice cream.

For the mango swirl:
While ice cream churns, puree mango, granulated sugar and water in a blender or food processor until well blended and smooth.

For the graham cracker layer:
In a separate bowl, mix together graham cracker crumbs, granulated sugar and melted butter until well combined.

Once ice cream is finished churning, alternately scoop ice cream base, then graham cracker crumbs, ice cream again and finally mango swirl into a large freezer-safe container until all ingredients are in the container. Freeze for at least 4-5 hours and then serve.

Slightly adapted from The Neely’s Key Lime Pie Ice Cream.