Key Lime Pie Milkshake Food

KEY LIME TEQUILA MILKSHAKE

Key Lime Tequila Milkshake image

Provided by Bobby Flay

Time 5m

Yield 1 drink

Number Of Ingredients 5

Ingredients

1/4 cup whole milk
1 shot tequila
3 tablespoons prepared key lime curd
12 ounces best quality vanilla ice cream (recommended: Haagen-Dazs)
Orange zest, for garnish

Steps:

Put the milk, tequila, and lime curd in a blender and blend until combined. Add the ice cream and blend until smooth. Serve in a tall glass with a straw and garnish with orange zest.

MIAMI KEY LIME MILKSHAKE

Miami Key Lime Milkshake image

Make and share this Miami Key Lime Milkshake recipe from Food.com.

Provided by Sharon123

Categories Shakes

Time 5m

Yield 2 serving(s)

Number Of Ingredients 6

Ingredients

4 scoops vanilla ice cream (or frozen vanilla yogurt)
1 cup milk (I use almond milk)
1/2 cup frozen limeade concentrate
1 teaspoon freshly grated lime peel
2 lime slices (to garnish)
sugar (optional)

Steps:

In a blender, combine ice cream(or yoogurt), milk, limeade concentrate, and lime peel.
Blend until mixture is smooth and frothy. Taste and add a little sugar if you need to.
Pour into 2 tall glasses. Enjoy!

KEY LIME PIE

Key lime pie image

Lime, cream and a buttery biscuit base - this zesty oven-baked treat makes a refreshing and indulgent end to a meal

Provided by Good Food team

Categories Afternoon tea, Dessert, Dinner

Time 55m

Number Of Ingredients 8

Ingredients

300g Hob Nobs
150g butter, melted
1 x 397g can condensed milk (we used Nestlé)
3 medium egg yolks
finely grated zest and juice of 4 limes
300ml double cream
1 tbsp icing sugar
extra lime zest, to decorate

Steps:

Heat the oven to 160C/fan 140C/gas 3.
Whizz 300g Hob Nobs to crumbs in a food processor (or put in a strong plastic bag and bash with a rolling pin).
Mix with 150g melted butter and press into the base and up the sides of a 22cm loose-based tart tin. Bake in the oven for 10 minutes. Remove and cool.
Put 3 medium egg yolks in a large bowl and whisk for a minute with electric beaters.
Add a can of condensed milk and whisk for 3 minutes, then add the finely grated zest and juice of 4 limes and whisk again for 3 minutes.
Pour the filling into the cooled base then put back in the oven for 15 minutes. Cool then chill for at least 3 hours or overnight if you like. When you are ready to serve, carefully remove the pie from the tin and put on a serving plate.
To decorate, softly whip together 300ml double cream and 1 tbsp icing sugar.
Dollop or pipe the cream onto the top of the pie and finish with extra lime zest.

Nutrition Facts : Calories 695 calories, Fat 50.8 grams fat, SaturatedFat 27.8 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 37.4 grams sugar, Fiber 2.1 grams fiber, Protein 8.8 grams protein, Sodium 0.8 milligram of sodium

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