Key Lime Pie Ice Sandwiches (Printer-friendly)
Creamy key lime ice cream sandwiched by crisp graham crackers for a bright, handheld 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 Make It:
01 - In a large bowl, whisk together the sweetened condensed milk, Greek yogurt, key lime juice, lime zest, vanilla extract, and a pinch of salt until fully blended.
02 - In a separate chilled bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the lime mixture, combining until smooth.
03 - Line a 9x9-inch pan with parchment paper. Pour the ice cream mixture into the pan and smooth the surface. Freeze for a minimum of 4 hours, or until firm.
04 - Preheat the oven to 350°F. Line a baking sheet with parchment paper.
05 - In a bowl, combine 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 the egg and vanilla extract, blending until incorporated.
07 - Gradually incorporate the dry mixture into the wet ingredients, mixing just until combined. Scoop 16 tablespoon-sized dough portions onto the prepared baking sheet and flatten each slightly.
08 - Bake for 8–10 minutes until golden brown. Allow cookies to cool completely on a wire rack.
09 - Once the ice cream is frozen solid, use a round cookie cutter matching the cookie size to cut out eight ice cream discs.
10 - Place each ice cream disc between two graham cracker cookies. Serve immediately or wrap sandwiches individually and freeze until ready to enjoy.
# Expert Tips:
01 -
- No ice cream machine needed, just a bowl, a whisk, and a little patience.
- The tang of key lime against buttery graham cracker cookies hits a spot regular desserts simply cannot reach.
- They hold up beautifully in the freezer, so you can make a batch and forget about them until the craving strikes.
02 -
- If your cream isn't cold enough, it will never reach stiff peaks, and your ice cream will be dense instead of airy.
- Letting the cookies cool completely before assembling is non negotiable or the ice cream melts on contact and you get a soggy mess.
- Dipping your cookie cutter in warm water between cuts makes slicing through frozen ice cream dramatically easier.
03 -
- Zest your limes before juicing them because trying to zest a squeezed lime is a frustrating exercise in futility.
- Freeze your mixing bowl and whisk for 15 minutes before whipping cream. The difference in volume and speed is remarkable.