Key Lime Pie Ice Cream Sandwiches (Printable version)
Creamy key lime pie ice cream sandwiched between crisp graham cookies for a bright, summery frozen treat.
# What you need:
→ Key Lime Ice Cream
01 - 1 cup sweetened condensed milk
02 - 1 and 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 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 make it:
01 - In a large mixing bowl, whisk together sweetened condensed milk, Greek yogurt, key lime juice, key lime zest, vanilla extract, and a pinch of salt until smooth.
02 - In a separate chilled bowl, whip cold heavy cream using an electric mixer or whisk until stiff peaks form. Gently fold the whipped cream into the lime mixture until fully combined and the texture is smooth.
03 - Line a 9x9-inch pan with parchment paper. Evenly spread the ice cream base in the pan and smooth the top. Freeze for at least 4 hours, or until completely firm.
04 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
05 - In a medium bowl, mix together graham cracker crumbs, all-purpose flour, baking powder, and salt.
06 - In a separate bowl, beat unsalted butter and brown sugar until light and fluffy. Add egg and vanilla extract, beating until fully incorporated.
07 - Gradually add the dry mixture to the wet mixture, stirring just until the dough comes together.
08 - Scoop 16 tablespoon-sized portions of dough onto the prepared baking sheet and flatten slightly with your hands. Bake for 8-10 minutes until cookies are golden brown. Allow cookies to cool completely on a wire rack.
09 - Once the ice cream is thoroughly frozen, use a round cookie cutter matching the cookie size to cut 8 discs from the ice cream slab. Sandwich each ice cream disc between two cooled graham cracker cookies.
10 - Serve sandwiches immediately for a soft texture or wrap individually and store in the freezer until ready to serve.
# Expert tips:
01 -
- This is the type of dessert you pull from the freezer and everyone asks how you managed both creamy and crunchy in one bite.
- Making the ice cream from scratch means you control the lime punch, and the homemade graham cookies simply melt in your mouth.
02 -
- If you rush the freezing step, the ice cream turns to goo as soon as you try to cut it.
- Let the cookies cool all the way before assembling so they don't steam the ice cream—they must be room temp, every time.
03 -
- Cut the ice cream discs a little thicker than the cookies; they’ll melt down to perfect proportion by the time you’re ready to eat.
- Chilling the cookie dough for 10 minutes before scooping makes forming neater cookies easier, especially in warm weather.