Key Lime Ice Cream Sandwiches (Printable Version)
Zesty key lime ice cream sandwiched between crisp graham cookies — a make-ahead frozen summer treat.
# What You'll Need:
→ Key Lime Ice Cream
01 - 1 cup sweetened condensed milk
02 - 1½ cups cold heavy cream
03 - ½ cup full-fat Greek yogurt
04 - ⅓ 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 - 1½ cups graham cracker crumbs
09 - ½ cup all-purpose flour
10 - ½ teaspoon baking powder
11 - ¼ teaspoon salt
12 - ⅓ cup unsalted butter, room temperature
13 - ⅓ cup packed brown sugar
14 - 1 large egg
15 - ½ teaspoon vanilla extract
# How To Make It:
01 - In a large bowl, whisk together the sweetened condensed milk, Greek yogurt, key lime juice, key lime zest, vanilla extract, and salt until fully incorporated.
02 - Using a chilled bowl, whip the heavy cream with an electric mixer until stiff peaks form.
03 - Gently fold the whipped heavy cream into the lime mixture until smooth and no streaks remain.
04 - Line a 9x9-inch pan with parchment paper. Pour in the ice cream base and smooth the surface. Freeze for at least 4 hours or until completely firm.
05 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
06 - In a bowl, combine graham cracker crumbs, all-purpose flour, baking powder, and salt.
07 - In a separate mixing bowl, beat the unsalted butter and brown sugar until light and fluffy with an electric mixer. Add the egg and vanilla extract; mix well.
08 - Gradually add the dry ingredients to the butter mixture, stirring just until a dough forms. Do not overmix.
09 - Portion 16 tablespoon-sized balls of dough onto the prepared baking sheet. Flatten each slightly. Bake for 8 to 10 minutes until golden. Cool completely on a rack.
10 - Once the ice cream is set, use a round cookie cutter to cut out ice cream discs matching cookie size. Sandwich each disc between two graham cracker cookies.
11 - Enjoy immediately or wrap sandwiches individually and freeze until ready to serve.
# Expert Suggestions:
01 -
- If you secretly love licking the bowl, the tart-sweet ice cream base is irresistible right from the spoon.
- The graham cracker cookies stay crisp, even after freezing, making each bite a textural dream.
02 -
- Patience pays—if you try to assemble before the ice cream is solid, you’ll end up with a sticky mess.
- Let the cookies cool right down; warm cookies melt the ice cream in seconds.
03 -
- I once tried using low-fat yogurt, and the ice cream just wasn’t as creamy—full-fat truly makes it special.
- Wipe your cookie cutter clean between cuts for tidy ice cream rounds every time.