Estimated Nutrition (whole recipe, rough)
Counts 4 of 6 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Ice Cream | 1 tbsp (15ml) heavy | 51 |
| Gelatin | 1 envelope (7g) | 23 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Lime | juice of 1 lime (44ml) | 11 |
| Pie | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 (9 – 10 inch) baked pie shell
- 1 (6 oz or 2 – 3 oz) pkg. lime gelatin
- 2 cups boiling water
- 1 tsp shredded lime peel
- ½ cup lime juice
- 1 qt vanilla ice cream
Directions
Dissolve gelatin in boiling water.
Stir in lime peel and juice.
Break ice cream into pieces, about 2 inch cubes, and stir into gelatin mixture until ice cream is completely dissolved.
Set in refrigerator (usually 10 – 15 minutes) until mixture is firm enough to hold its shape.
Spoon into baked shell.
Refrigerate until serving time.
Use a large pie plate or you will have filling left over.
Make a day ahead and refrigerate.
Make earlier and freeze--but thaw before serving.
Garnish with whipped cream or whipped topping and maraschino cherries if desired.
Category:Ice cream pie Recipes
Category:Gelatin dessert mix Recipes
Category:Ice cream Recipes
Category:Lime peel Recipes
Category:Lime juice Recipes
Category:World Recipes