Key Lime Ice Cream Sandwiches (Printable)
Silky key lime filling frozen and sandwiched between crisp graham cracker cookies for a bright summer treat.
# What You'll Need:
→ Key Lime Ice Cream
01 - 1 cup sweetened condensed milk
02 - 1 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 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
# Directions:
01 - In a large bowl, whisk together the sweetened condensed milk, Greek yogurt, key lime juice, key lime zest, vanilla extract, and a pinch of salt until fully blended.
02 - In a separate chilled bowl, whip the heavy cream using an electric mixer or whisk until stiff peaks form. Gently fold the whipped cream into the lime mixture, ensuring a smooth and homogeneous blend.
03 - Line a 9x9-inch pan with parchment paper. Transfer and level the lime ice cream base into the pan. Freeze for a minimum of 4 hours, or until solid.
04 - Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
05 - In a bowl, mix together graham cracker crumbs, all-purpose flour, baking powder, and salt until evenly distributed.
06 - In a separate bowl, beat unsalted butter with brown sugar until pale and fluffy. Blend in the egg and vanilla extract until thoroughly incorporated.
07 - Gradually add the dry mixture to the butter mixture, stirring just to combine and avoid overmixing.
08 - Scoop 16 tablespoon-sized portions of dough onto the prepared baking sheet and flatten slightly. Bake for 8 to 10 minutes, until golden at the edges. Allow to cool completely on a wire rack.
09 - Remove ice cream from the freezer. Using a cookie cutter matching the size of the graham cookies, cut out 8 discs of ice cream.
10 - Place each ice cream disc between two graham cookies, pressing gently to adhere. Serve immediately, or wrap individually and store in the freezer until ready to enjoy.
# Expert Advice:
01 -
- The ice cream has that authentic key lime tang, and nobody ever guesses it's homemade until you tell them.
- The combination of crisp, buttery graham cookies and creamy ice cream means there are never leftovers.
02 -
- If your cookies are even slightly warm, your ice cream will melt and make a royal mess—learned that one fast.
- Letting the ice cream firm up overnight makes slicing and sandwiching painless, if you’re patient.
03 -
- Freeze your cookie sheet before sandwiching to keep everything firm while you work.
- Use gloves or a sheet of wax paper when pressing the sandwiches to avoid finger-melting mishaps.