Key Lime Pie Ice Cream Sandwiches (Printer-friendly)
Frozen key lime filling sandwiched by golden graham cookies for a tangy, portable summer dessert.
# 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 brown sugar, packed
14 - 1 large egg
15 - 1/2 teaspoon vanilla extract
# Method:
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, use an electric mixer or whisk to whip heavy cream until stiff peaks form. Gently fold the whipped cream into the lime mixture, blending carefully to keep the mixture light.
03 - Line a 9x9-inch pan with parchment paper. Pour in the ice cream base and smooth the surface. Place pan in freezer for at least 4 hours or until fully set.
04 - Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
05 - In a bowl, combine graham cracker crumbs, all-purpose flour, baking powder, and salt. Stir until well mixed.
06 - In a separate bowl, beat unsalted butter and brown sugar until light and fluffy. Add in egg and vanilla extract, mixing until incorporated.
07 - Gradually add the dry ingredients into the creamed butter mixture, stirring until just combined and a soft dough forms.
08 - Scoop 16 tablespoon-sized portions of dough onto the prepared baking sheet. Flatten each slightly. Bake for 8 to 10 minutes until golden. Allow cookies to cool completely on a wire rack.
09 - Once the ice cream is fully frozen, use a round cookie cutter matching the size of the cookies to cut out 8 discs.
10 - Place one ice cream disc between two graham cracker cookies. Gently press together. Repeat for all sandwiches. Serve immediately or wrap individually and store in the freezer until ready to serve.
# Expert Tips:
01 -
- These sandwiches taste like an icebox vacation shrunk into handheld treats.
- They're just the right balance of creamy, tart, and crunchy—impossible to eat without grinning.
02 -
- If you rush the freezing step the ice cream will ooze—patience is worth perfect layers.
- Baking the cookies just until golden helps them stay soft enough to bite, even straight from the freezer.
03 -
- Chill the mixing bowl for whipped cream – it takes less time and yields more volume.
- A sturdy cookie cutter saves time and sanity when cutting frozen ice cream discs.