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Key Lime Ice Cream in Meringue Shells

 Key Lime Ice Cream in Meringue Shells
I love ice cream and this fabulous dessert features a tart lime ice cream in a crunchy meringue shell with yummy fruit to top it off.—Sue Pittman, Burnsville, North Carolina
8 ServingsPrep: 45 min. + freezing Bake: 1 hour + standing


  • 4 cups half-and-half cream
  • 1 can (14 ounces) sweetened condensed milk
  • 3/4 cup key lime juice
  • 1/2 cup sugar
  • 1-1/2 teaspoons grated lime peel
  • 4 egg whites
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1/4 teaspoon cream of tartar
  • 3/4 cup sugar
  • 1/2 cup chopped peeled kiwifruit
  • 1/2 cup fresh raspberries
  • 1/2 cup chopped fresh strawberries
  • 1-1/2 teaspoons grated lime peel


  • In a large bowl, combine the cream, milk, lime juice, sugar and lime
  • peel. Fill cylinder of ice cream freezer two-thirds full; freeze
  • according to manufacturer’s directions. When ice cream is frozen,
  • transfer to a freezer container; freeze for 2-4 hours before
  • serving.
  • Place egg whites in a large bowl; let stand at room temperature for

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Key Lime Ice Cream in Meringue Shells (continued)

Directions (continued)

  • 30 minutes. Add vanilla and cream of tartar; beat on medium speed
  • until soft peaks form. Gradually add sugar, 1 tablespoon at a time,
  • beating on high until stiff glossy peaks form and sugar is
  • dissolved.
  • Drop meringue into eight mounds on a parchment paper-lined baking
  • sheet. With the back of a spoon, shape into 3-in. cups. Bake at
  • 250° for 1 to 1-1/4 hours or until set and dry. Turn off oven
  • and do not open door; leave meringues in oven for 1 hour.
  • Just before serving, combine fruits in a small bowl. Spoon ice cream
  • into meringue shells. Top with fruit; sprinkle with lime peel.
  • Yield: 8 servings.
Nutritional Facts: 1 meringue shell with 3/4 cup ice cream and 3 tablespoons fruit equals 471 calories, 17 g fat (11 g saturated fat), 77 mg cholesterol, 152 mg sodium, 68 g carbohydrate, 1 g fiber, 10 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.