Key Lime Ice Cream Sandwiches (Printable)
Bright key lime ice cream tucked between crisp graham cookies for a cool, tangy 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 brown sugar, packed
14 - 1 large egg
15 - 1/2 teaspoon vanilla extract
# How To Cook:
01 - In a large mixing bowl, whisk together sweetened condensed milk, Greek yogurt, fresh key lime juice, lime zest, vanilla extract, and a pinch of salt until smooth.
02 - In a separate chilled bowl, whip the cold heavy cream using an electric mixer or whisk until stiff peaks form. Gently fold the whipped cream into the lime mixture until thoroughly blended and creamy.
03 - Line a 9x9-inch pan with parchment paper. Pour the lime ice cream mixture into the pan and smooth the surface evenly. Freeze for at least 4 hours until the ice cream is firm.
04 - Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
05 - In a medium bowl, combine graham cracker crumbs, all-purpose flour, baking powder, and salt; mix thoroughly.
06 - In a separate large bowl, beat the room temperature unsalted butter and packed brown sugar until pale and fluffy. Incorporate the egg and vanilla extract, mixing until smooth.
07 - Gradually add the dry mixture to the wet mixture, stirring gently just until a cohesive dough forms.
08 - Scoop 16 tablespoon-sized portions of dough onto the prepared baking sheet. Flatten each slightly for even baking. Bake for 8 to 10 minutes, or until cookies are golden. Allow cookies to cool completely on a rack.
09 - Once the ice cream has fully set, use a round cookie cutter matching the cookie size to cut out 8 ice cream discs from the frozen mixture.
10 - Place each ice cream disc between two graham cracker cookies to form a sandwich. Serve immediately or wrap sandwiches individually and store in the freezer until ready to enjoy.
# Expert Suggestions:
01 -
- The combination of tangy key lime and crunchy graham cracker transports you straight to a summer vacation, even if you never leave your kitchen.
- These sandwiches are perfectly portioned—ideal for sharing or sneaking one from the freezer whenever the craving strikes.
02 -
- Don’t rush the freezing step—if the ice cream isn’t solid, it’ll slip right out of the cookies and make a mess.
- One revelation: using parchment under everything, from ice cream pan to baking sheets, makes clean-up blissfully easy and nothing sticks.
03 -
- Always taste your lime juice before adding; some are more sour and can throw off the balance.
- Pulsing the graham crackers fresh instead of buying pre-crumbed makes the cookies sing with flavor.