Old Key West Lime Pie


I don’t know about you, but we’re in the dregs of winter here. The snow is dirty along the side of the road and we’re all sick and tired of the cold, gray days. So what better way to combat these dreary winter days than with a bright, tart key lime ice cream pie?

This pie just oozes the laid-back feel of Disney’s Old Key West resort. Just like the traditional Key Lime Pie, it’s creamy and transporting, reminding you of warm sunny Florida.


This ice cream pie, by the way, is delicious. It starts with a graham cracker crust, which is filled with delicious, creamy lime ice cream and topped with whipped cream. I used a store-bought crust for mine (gasp!) because I was in a hurry. Please feel free to do the same, or use your favorite recipe for a graham cracker crust. The ice cream gets its flavor from both lime juice and lime zest. A lot of flavor comes from the zest, but I find that nothing gives that great “pucker” flavor like the juice. Once frozen, I pour the ice cream into the shell and freeze it without the whipped cream. That’s just personal preference for me. I just don’t like the texture of frozen whipped cream. But it’s totally up to you.


This ice cream recipe makes a little more than you need for one pie, so enjoy the extra all for yourself!


Old Key West Lime Pie

1 9″ graham cracker crust (homemade or store-bought)

Lime Ice Cream

2 cups whole milk

1-1/2 cups cream

3/4 cup sugar

1 Tbsp. corn syrup

4 egg yolks

Pinch of salt

1 tsp vanilla

Zest of two limes, peeled with a vegetable peeler into long strips

1/4 cup lime juice

1/4 cup sugar

Whipped Cream

1/2 cup heavy cream

2 Tbsp sugar (or to taste)

1/2 tsp. vanilla

In a large saucepan, combine milk, cream, 3/4 cup sugar and corn syrup and bring to a boil. Cook for five minutes and remove from heat. In a heatproof bowl, whisk egg yolks with salt. Slowly add about 1 cup of the hot cream mixture to the egg yolks, whisking the whole time. Pour the egg/cream mix back to the saucepan, slowly, stirring constantly. Return the pan to the heat and cook over low heat until slightly thickened (5-7 minutes), stirring often. Pour into a large bowl, add vanilla and lime zest.

Meanwhile, combine lime juice and remaining 1/4 cup of sugar. Bring to a slow simmer and cook for 5 minutes. Pour into bowl with ice cream base. Chill completely.

Pour ice cream base into container of your ice cream machine and freeze according to manufacturer’s suggestions. Pour ice cream into pie shell and freeze in coldest part of your freezer for at least six hours.

For the whipped topping, pour heavy cream into the bowl of an electric mixer, fitted with the whisk attachment. Beat at increasing speeds until soft peaks form. Slowly add the sugar to taste (approx. 2 Tbsp) and vanilla. Chill until ready to serve.

Remove pie from freezer about 10 minutes before serving. Top with fresh whipped cream. and additional lime slices or wedges, if desired.





No Way Jose: Peanut Butter + Chocolate Ice Cream

No Way Jose Title

I do believe that Beaches  & Cream at Disney’s Beach Club may be one of my favorite restaurants at WDW. What’s not to love about this old-fashioned soda jerk style hole-in-the-wall? The music, the BEST cast members, the food, and (of course) the ice cream!

Which leads me to the epic-ness that is the No Way Jose sundae. This one just may change the ice cream game. I know that sounds absurd, but seriously, my husband first had one on our honeymoon three years ago, and still compares ice cream to that one moment in time.

For those who have not yet tried it, the classic sundae starts with vanilla and chocolate ice cream, is covered with hot fudge AND melty peanut butter, then smothered with whipped cream and Reece’s Pieces. Yep. Let’s all just take a moment of silence in awe of such a marvelous creation.

And now that you’re all wishing for some No Way Jose goodness, may I present the No Way Jose Ice Cream!

No Way Jose 2

So really, this should be called “No Way Jose: Peanut Butter + Chocolate + Peanut Butter + Chocolate Ice Cream,” but honestly, that just got to be a bit too long, even for me. It starts with an absolutely amazing peanut butter ice cream base. Seriously. This may be one of my favorite starting places in all of ice cream. It tastes like a frozen version of my mom’s almost-famous peanut butter frosting. It would be perfectly acceptable to stop right there, but that’s not how we do things here. And that’s certainly not reminiscent of a No Way Jose.

Next step: make some gooey, chewy, hot fudge sauce. I used the recipe from on of my all-time favorite books, Jeni’s Splendid Ice Creams at Home. Be sure to use a good quality, high-cacao chocolate here. I used Ghirardelli 70% cacao because. well, Ghirardelli & Disney Springs. It just felt right.


And mixing in to all of that – chopped up Reece’s peanut butter cup minis. There it is – Peanut Butter + Chocolate + Peanut Butter + Chocolate.


And of course, it’s only right to top this with some of that leftover hot fudge, right? And I would totally stand up and applaud you if you added some whipped cream and Reece’s Pieces at the end.

I think at this point, it starts to become

I think at this point, it starts to become “No Freaking Way Jose” it is that good.

No Way Jose Fudgy Deliciousness


No Way Jose: Peanut Butter + Chocolate Ice Cream

Peanut Butter Base:

2 cups whole milk

1-1/2 cups heavy cream

3/4 cup sugar

1 Tbsp. corn syrup

3 egg yolks

Hefty pinch of salt

3/4 cup peanut butter

In a large pot, mix together the cream, milk, sugar, and corn syrup. Bring to a boil and cook for five minutes. In a separate dish, whisk together the egg yolks and salt. When the cream mixture has cooked for five minutes, remove from heat and slowly add about 1 cup of the hot mixture to the egg yolks, whisking constantly. Pour the now-hot egg yolk mixture back into the pot with the remaining cream, return to low heat, and cook until slightly thickened. Remove from heat, pour into a bowl, and whisk in all of the peanut butter. Cool and chill completely.

When chilled, pour into the base of your ice cream machine and churn according to manufacturer’s recommendations.

Hot Fudge Sauce slightly adapted from Jeni’s Splendid Ice Creams at Home, by Jeni Britton Bauer:

1/2 cup water

1/3 cup sugar

2 Tbsp. corn syrup

2 Tbsp. unsweetened cocoa powder

4 oz. bitter or semi-sweet chocolate, finely chopped

Combine and sugar in a medium saucepan and cook until sugar dissolves. Remove from heat and whisk in cocoa powder. Stir until smooth, then add the chopped chocolate. Allow to sit for about five minutes then whisk until it is completely smooth  and glossy. Allow to cool slightly.

To assemble the ice cream, start with a layer of peanut butter ice cream (about 1/2 of finished amount). Top with as much fudge as you would like (but head’s up: It’s pretty rich, so plan accordingly) and a handful of the chopped Reece’s Minis. Repeat with remaining ice cream, and finish with decorative swirls of fudge and Reece’s. Freeze for at least four hours.

“Belle”-Berry Sour Cream Ice Cream

Blueberry 2

Belle-berry Sour Cream Ice Cream

“Little town, it’s a quiet village; every day like the one before;

Little town, full of little people waking up to say: Bonjour!”

Thus begins one of the most magical shows in all of Walt Disney World. Yes, it may be dated at this point (and hello! What ever happened to Four-For-A-Dollar?), but it’s still a must-do for our family every.time. I still remember the first time I saw the show and just wishing I could be Belle, especially during that opening song. I mean, she skitters around the townspeople with absolute grace, puts Gaston in his place, has a perfect moment in the spotlight when she wants her adventure, and the BOOKS! Come on! Who could want more?

Blueberry 6

Belle-Berry Sour Cream Ice Cream

This ice cream recipe was inspired by those first few moments of Beauty and the Beast Live on Stage. The color is perfectly reminiscent of Belle’s famous blue dress, and the sour cream adds a tang that just might make you feel that longing for adventure (in the great wide somewhere, of course). And personally, I think the combination is just perfect (and the friends we shared it with seemed to think so, too 😉 ).

Blueberry 9

This recipe is definitely an easy one to pull together, just mix a pint of blueberries with a little bit of sugar and heat it up till it’s a little syrupy, then let it cool. The ice cream base is very close to my regular base (cream, milk, sugar, egg yolks & salt), but I cut out some of the cream (healthy!!) and add the sour cream right at the end.

Belle-Berry Sour Cream Ice Cream


Belle-Berry Sour Cream Ice Cream Recipe:


1 pint fresh blueberries

1/4 c. sugar

Mix blueberries and sugar in a small saucepan and cook until it just starts to bubble. It should be slightly syrupy. Set aside to cool.

Ice Cream Base:

2 c. milk

1 c. cream

3/4 c. sugar

4 egg yolks

Pinch of salt

1 tsp. vanilla

1 c. sour cream

In a large saucepan, combine milk, cream, and sugar. Bring to a boil and cook for 5 minutes. Meanwhile, combine the egg yolks with salt. When the cream mixture has cooked, remove from heat and gradually add about 1 cup of the hot cream to the egg yolks, stirring constantly. Slowly add the egg & cream mixture back into the pot with the remaining cream, stirring the whole time. Return the pot to a low heat, and cook and stir until slightly thickened (should be about 4-5 minutes). Remove from heat. Whisk in the sour cream and vanilla and stir in the prepared blueberries. Cool completely and chill in refrigerator.

Pour into the canister of your ice cream machine and freeze according to manufacturer’s suggestions. Transfer to freezer-safe container and freeze at least 4 hours before serving.

Ice Cream How-To: Keep Fruit from Becoming Ice Blocks

Creamy, soft-frozen blueberries = Delicious. Frozen solid blueberry ice cubes = blech, just blech.

Creamy, soft-frozen blueberries = Delicious. Frozen solid blueberry ice cubes = blech, just blech.

We’ve all had it – delicious, creamy ice cream that tastes like a dream come true…Until you bite into a frozen chunk of fruit that has the flavor of an ice cube that’s been sitting in the bottom of the freezer for 3 months. There has to be a way to get that fresh fruit flavor without these ice blocks, right?

Yes!! There is!!

The secret: Cook the fruit with just a little bit of sugar.

I generally estimate about 1/4 cup of sugar for a pint of fruit. Heat them together either on the stovetop or roast in the oven, just until the sugar melts. If you’re cooking it on the stove, the fruit will become slightly syrupy. Usually takes about 5 minutes over medium heat. If you’re roasting your fruit in the oven (GREAT for strawberries), cook them at 375 degrees for about 10 minutes.

Now you may be wondering, how does this work? Is it really so simple? Here’s the thing. Fruit is full of water. That’s what makes it so juicy and yummy. But if you just add all of that water-filled fruit to your ice cream base and freeze it, you get fruit-shaped ice cubes because the water doesn’t have anywhere to go. It’s almost like mixing oil and water – the water just stays all by itself and refuses to get all friendly with those ice cream particles. So what does sugar do? It acts almost like a glue when heated up with the fruit. The water in fruit LOVES sugar and basically gives it a big ole hug. And guess what!! Cream loves sugar too!! It’s like a group hug!! (Clearly I am NOT a scientist). So the sugar helps the water mingle with the cream and keeps it from freezing solid. It’s a beautiful thing, really. 🙂

Now get on out there and make some yummy, fruity ice cream!

Raglan Road Ice Cream

I have a confession to make. I turn into a different person when the Raglan Road bread service arrives at the table. You know what I’m talking about, right? The warm, crunchy bread with the star of the show: olive oil with Guinness glaze. It looks something like this:

This is the good stuff

While I haven’t yet actually licked the plate, I have been known to dip my finger in this gorgeousness when I run out of bread. Yeah, our plate ends up looking a little like this by the time our entrees come.


I think I would be perfectly happy settling down at the beautiful Raglan Road bar, having a beer, and eating the bread and Guinness glaze all afternoon. Anyone wanna join me? 😉

So since this is clearly one of my favorite things in The World, I just had to turn it into an ice cream flavor, right? And this is truly a Guinness-filled ice cream.


Now, I know it’s not what is technically served at Raglan Road, but for the bread component, I baked off a pre-packaged pack of Beer Bread, made with Guinness, of course. Feel free to use your favorite beer bread mix or recipe for this step. Once the bread is cool, cut two 1-inch thick slices and toast in the oven until dried out completely and allow to cool. Then grind them in the food processor to form crumbs. The crumbs stay nice and crunchy and delicious.

Next comes the best thing ever. The Guinness Glaze. And this couldn’t be easier. 1 bottle of Guinness and 1-1/2 cups of sugar cooked over low until reduced by half. Chill in the fridge until cold. It should be pretty syrupy at this point. And delicious. And good news! You only use a few tablespoons of the glaze for the ice cream, so there’s plenty left to add to some olive oil and use as a dip for the remaining beer bread! (Or just eat it with a spoon – no judgment here!)

The base for the ice cream is the same sweet cream base used in previous recipes, with the addition of a splash of Guinness added after the base is finished cooking. (If you’re keeping track, yes, that was the 3rd bottle of Guinness that we have now used in this recipe. 🙂 )


Once the base is prepared, chill completely in the fridge. Pour the prepared base into the canister of your ice cream machine, turn it on, then slowly add the bread crumbs through the add-in hole in the top. Reserve about 2 teaspoons of the crumbs to serve with the finished ice cream. When ice cream is finished churning, about 6 tablespoons of the Guinness Glaze (!) to the ice cream through the add-in hole and let it spin just a few times to slightly mix. You’ll also want to add more of the glaze as you pour it into your freezer container, layering it with the base. Finish with a drizzle of glaze and a sprinkle of bread crumbs.


It is pure, Raglan Road frozen perfection.



Raglan Road Ice Cream

Bread Crumbs:

1 package Beer Bread mix (or your favorite beer bread recipe)

1 bottle Guinness

Prepare and bake beer bread according to directions. Allow to cool. Slice two 1-inch thick slices, place on a foil-lined baking sheet, and bake in an 400 degree oven until completely dried (mine took about 20 minutes). Cool completely then break into large pieces and pulse in a food processor until it forms crumbs. Set aside until ready to use.

Guinness Glaze:

1 bottle Guinness

1-1/2 cups sugar

Combine Guinness and sugar in a medium saucepan over medium-low heat. Cook slowly until reduced by half. Keep an eye on it, it will boil up and cook over very quickly! Remove from heat, cool completely, and store in fridge until ready to use.

Guinness Ice Cream Base:

1-1/2 cups heavy cream

2 cups whole milk

3/4 cup sugar

1 Tbsp. corn syrup

3 egg yolks


1/4 cup Guinness

In a large saucepan, heat milk, cream, sugar, and corn syrup over high heat. Bring to a boil and cook for 5 minutes. In a separate dish, beat together egg yolks and salt. Remove cream mixture from heat and slowly add about 1 cup to the egg yolks, stirring constantly. Slowly add the heated egg yolks back into the remaining cream mixture, return to low heat, and cook until slightly thickened (about 5 minutes). Pour into a heat-proof container and add the Guinness. Cool and chill completely.

When the cream mixture is chilled, pour into the base of your ice cream machine and turn it on. Slowly add the bread crumbs to the canister through the add-in whole in the top (save 2-3 tsp. to sprinkle on top when serving) and process according to manufacturer’s suggestions. When ice cream is ready, pour about 6 tablespoons of the Guinness Glaze through the add-in hole and let it spin a few times to just slightly mix.

Pour the base into a freezer-proof container, layering with drizzles of Guinness Glaze. Top with a sprinkle of bread crumbs and a final drizzle of the glaze. Freeze for at least 4 hours in the coldest part of your freezer. Sprinkle with additional remaining bread crumbs when serving.