Key Lime Ice Cream Sandwiches (Printable Version)
Zesty key lime ice cream between crisp graham cookies, frozen for a bright, cool summer treat.
# What You'll Need:
→ Key Lime Ice Cream
01 - 1 cup sweetened condensed milk
02 - 1 1/2 cups cold heavy cream
03 - 1/2 cup full-fat Greek yogurt
04 - 1/3 cup fresh key lime juice
05 - 1 tablespoon key lime zest
06 - 1 teaspoon pure vanilla extract
07 - Pinch of salt
→ Graham Cracker Cookies
08 - 1 1/2 cups graham cracker crumbs
09 - 1/2 cup all-purpose flour
10 - 1/2 teaspoon baking powder
11 - 1/4 teaspoon salt
12 - 1/3 cup unsalted butter, at room temperature
13 - 1/3 cup packed brown sugar
14 - 1 large egg
15 - 1/2 teaspoon vanilla extract
# How To Make:
01 - In a large bowl, whisk together sweetened condensed milk, Greek yogurt, key lime juice, lime zest, vanilla, and salt until smooth.
02 - In a separate chilled bowl, whip the heavy cream to stiff peaks using an electric mixer or whisk.
03 - Gently fold whipped cream into the lime mixture until just combined and smooth. Line a 9x9-inch pan with parchment paper, pour in the ice cream base, level the surface, and freeze for at least 4 hours, until firm.
04 - Set oven temperature to 350°F. Line a baking sheet with parchment paper.
05 - In a mixing bowl, combine graham cracker crumbs, flour, baking powder, and salt.
06 - In another bowl, beat unsalted butter and brown sugar until light and fluffy. Add the egg and vanilla extract, mixing until incorporated.
07 - Gradually add the dry ingredients to the wet mixture, stirring just until a uniform dough forms.
08 - Portion dough into 16 tablespoon-sized balls, arrange on the prepared baking sheet, and flatten each slightly. Bake for 8-10 minutes until golden. Transfer to a rack to cool completely.
09 - Remove ice cream from the pan and use a round cookie cutter matching the cookie size to cut out 8 discs.
10 - Place each ice cream disc between two graham cracker cookies. Serve immediately or wrap individually and freeze until ready to enjoy.
# Expert Tips:
01 -
- Each bite delivers the ideal balance of creamy tang and crisp, toasty cookie—like a beach picnic in dessert form.
- These are easier to assemble than most frozen treats, and they're wildly customizable for whatever mood strikes.
02 -
- If you rush the ice cream freezing, it will be too gloopy to cut and your sandwiches will slump.
- I discovered that slightly underbaking the cookies keeps them soft enough to bite through even when frozen.
03 -
- Press the cookies gently when assembling to avoid squishing the ice cream out the sides.
- Chilling your cookie dough in the fridge for 30 minutes can help prevent spreading and gives a more even thickness.