Key Lime Ice Cream Sandwiches (Print 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 and 1/2 cups heavy cream, cold
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 and 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, room temperature
13 - 1/3 cup packed brown sugar
14 - 1 large egg
15 - 1/2 teaspoon vanilla extract
# How-To Steps:
01 - Whisk sweetened condensed milk, Greek yogurt, key lime juice, lime zest, vanilla extract, and a pinch of salt in a large mixing bowl until smooth.
02 - In a separate chilled bowl, beat heavy cream with an electric mixer until stiff peaks form. Carefully fold the whipped cream into the lime mixture until uniform and smooth.
03 - Line a 9x9-inch pan with parchment paper. Transfer the ice cream mixture into the pan, smoothing the top. Freeze for a minimum of 4 hours, until firm.
04 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
05 - In a medium bowl, combine graham cracker crumbs, all-purpose flour, baking powder, and salt.
06 - In another bowl, beat unsalted butter and packed brown sugar until light and fluffy. Add egg and vanilla extract, mixing well.
07 - Gradually add flour mixture to the creamed butter, stirring until just combined; avoid over-mixing.
08 - Portion out 16 tablespoon-sized balls of dough onto the prepared baking sheet. Flatten slightly. Bake for 8-10 minutes until golden. Cool completely on a rack.
09 - Once the ice cream base is frozen, use a round cookie cutter matching the cookie size to cut out 8 ice cream rounds.
10 - Place one ice cream disc between two graham cookies. Serve at once, or wrap sandwiches individually and store in the freezer until serving.
# 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.