Key Lime Ice Cream Sandwiches (Printable)

Creamy key lime ice cream between crisp graham crackers, brightened with fresh lime zest for a chilled summer treat.

# What You 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

# Directions:

01 - In a large mixing bowl, whisk together the sweetened condensed milk, Greek yogurt, fresh key lime juice, key lime zest, vanilla extract, and a pinch of salt until the mixture is completely smooth.
02 - In a separate chilled bowl, whip the heavy cream to stiff peaks using an electric mixer or whisk. Gently fold the whipped cream into the lime mixture until thoroughly incorporated and the texture is uniform.
03 - Line a 9x9-inch pan with parchment paper. Pour in the key lime ice cream base and smooth the surface. Freeze for at least 4 hours, or until the ice cream is completely firm.
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. Mix thoroughly to blend.
06 - In another mixing bowl, beat together the unsalted butter and brown sugar until light in color and fluffy in texture. Beat in the egg and vanilla extract until fully combined.
07 - Gradually add the dry mixture to the butter mixture, stirring just until incorporated to avoid overworking the dough.
08 - Scoop sixteen tablespoon-sized balls of dough onto the prepared baking sheet. Slightly flatten each ball. Bake for 8 to 10 minutes or until golden at the edges. Allow cookies to cool completely on a rack.
09 - Once the ice cream is thoroughly frozen, use a cookie cutter matching the cookie size to stamp out individual ice cream discs.
10 - Place one ice cream disc between two cookies to build each sandwich. Serve immediately, or individually wrap and return to the freezer until ready to enjoy.

# Expert Hints:

01 -
  • The creamy tang of the ice cream and the crisp cookies are a match you’ll want to keep secret.
  • Perfect for sharing, but even better stashed away for your own late-night cravings.
02 -
  • If you rush the freezing step, the ice cream will ooze everywhere – learned that one the sticky way.
  • Scooping the cookies too thick makes them tough to bite frozen, so aim for a thinner disc every time.
03 -
  • Use a metal cookie cutter for easier ice cream slicing – plastic cutters stick more.
  • Let your baked cookies cool completely before assembling or you’ll end up with melting chaos.

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