Key Lime Ice Cream Sandwiches (Printable)
Tangy key lime ice cream sandwiched between crisp graham cookies for a refreshing frozen summer treat.
# Ingredient List:
→ 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:
01 - In a large bowl, vigorously whisk sweetened condensed milk, Greek yogurt, key lime juice, key lime zest, vanilla extract, and a pinch of salt until smooth and fully incorporated.
02 - In a separate chilled bowl, whip heavy cream to stiff peaks using an electric mixer or whisk. Gently fold whipped cream into the lime mixture until homogenous and airy.
03 - Line a 9x9-inch pan with parchment paper. Transfer the lime ice cream mixture to the pan and smooth the surface evenly. Freeze for at least 4 hours until set and 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. Stir until evenly distributed.
06 - In a separate large bowl, beat unsalted butter and brown sugar together until light and fluffy. Incorporate the egg and vanilla extract, whisking until smooth.
07 - Gradually add dry mixture to creamed butter mixture, stirring gently until just combined to form a cohesive dough.
08 - Scoop 16 tablespoon-sized portions of dough onto the prepared baking sheet. Flatten each slightly. Bake for 8 to 10 minutes until golden brown at the edges. Cool cookies completely on a wire rack.
09 - Once ice cream is fully frozen, use a round cookie cutter matching the cookie dimensions to cut out 8 ice cream discs.
10 - Place each ice cream disc between two graham cracker cookies, pressing gently to adhere. Serve immediately, or wrap individually and freeze until ready to enjoy.
# Helpful Tips:
01 -
- Assembling ice cream sandwiches at home lets you layer each bite with as much zingy filling as you like, no rationing required.
- The contrast between crisp cookies and creamy key lime ice cream is irresistible—and easier to achieve than you’d think.
02 -
- If you try to use warm cookies, the ice cream will melt instantly and make assembly a slippery ordeal.
- Rolling the sandwiches in crushed graham crackers after assembling adds satisfying crunch and helps disguise any wonky edges.
03 -
- Don’t rush softening the ice cream pan before cutting—about 5 minutes at room temp gives perfect discs that won’t crack.
- A little extra zest on the cookie tops just before freezing gives a burst of fragrance you’ll notice in every bite.