Key Lime Ice Cream Sandwiches (Print)
Creamy key lime ice cream tucked between crisp graham cookies for a bright, frozen summer treat.
# What You 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, room temperature
13 - 1/3 cup packed brown sugar
14 - 1 large egg
15 - 1/2 teaspoon vanilla extract
# How To Make It:
01 - In a large bowl, whisk together sweetened condensed milk, Greek yogurt, key lime juice, lime zest, vanilla extract, and a pinch of salt until fully blended.
02 - Using a chilled mixing bowl, whip heavy cream with an electric mixer or whisk until stiff peaks form. Gently fold the whipped cream into the lime mixture until smooth.
03 - Line a 9x9-inch pan with parchment paper. Pour the lime ice cream mixture into the pan and smooth the surface. Freeze for at least 4 hours, until completely firm.
04 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
05 - In a medium bowl, mix graham cracker crumbs, all-purpose flour, baking powder, and salt.
06 - In a separate bowl, beat together room temperature unsalted butter and packed brown sugar until light and fluffy. Beat in the egg and vanilla extract.
07 - Gradually add the dry mixture to the wet mixture, stirring until just combined.
08 - Scoop 16 tablespoon-sized portions of dough onto the prepared baking sheet, flattening each slightly. Bake for 8–10 minutes until golden brown. Transfer cookies to a wire rack and allow them to cool completely.
09 - Once ice cream is fully set, use a round cookie cutter matching the cookies' size to cut out 8 ice cream discs.
10 - Place each ice cream disc between two cookies to form sandwiches. Serve promptly or wrap individually and return to the freezer until ready to serve.
# Expert Advice:
01 -
- If you love the contrast of tart and sweet, these sandwiches are a revelation waiting in your freezer.
- The homemade graham cracker cookies never get soggy, staying just sturdy enough to cradle that lush ice cream center.
02 -
- Once, impatience got the better of me and I tried to assemble before the ice cream was fully set, resulting in glorious chaos—so don’t rush that freeze.
- Letting the cookies cool completely makes all the difference; warm cookies will melt the ice cream instantly.
03 -
- Chill your mixing bowl and beaters for the fluffiest whipped cream—trust me, it matters!
- For an extra citrus punch, mix a little lime zest into the cookie dough itself.