Key Lime Ice Cream Sandwiches (Printable)
Tangy key lime ice cream between crisp graham cookies for a refreshing, freezer-friendly summer treat.
# What You’ll Need:
→ Key Lime Ice Cream
01 - 1 cup sweetened condensed milk
02 - 1 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 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 Prepare:
01 - In a large mixing bowl, whisk together the sweetened condensed milk, Greek yogurt, key lime juice, key lime zest, vanilla extract, and salt until fully blended.
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 base until no streaks remain and the mixture is smooth.
03 - Line a 9x9-inch pan with parchment paper. Pour the prepared ice cream mixture into the pan, level the surface, and freeze for at least 4 hours or until solid.
04 - Preheat oven to 350°F. Line a baking sheet with parchment paper to prevent sticking.
05 - Combine graham cracker crumbs, all-purpose flour, baking powder, and salt in a bowl and stir to blend.
06 - In a separate bowl, beat unsalted butter with brown sugar until light and fluffy. Beat in the egg and vanilla extract until well combined.
07 - Gradually add the dry mixture to the wet ingredients, stirring just until a dough forms. Do not overmix.
08 - Scoop 16 tablespoon-sized portions of dough onto the prepared baking sheet and flatten each slightly. Bake for 8 to 10 minutes, or until golden brown. Allow cookies to cool completely.
09 - Once the ice cream is frozen, use a round cookie cutter matching your cookies to cut out 8 discs of ice cream.
10 - Sandwich each ice cream disc between two cookies. Serve immediately, or wrap individually and freeze until ready to serve.
# Expert Advice:
01 -
- This secretly doubles as both pie and ice cream—so you never have to choose between the two on a hot day.
- The homemade graham cookies stay just crisp enough, never soggy, and taste way better than any prepackaged version.
02 -
- If you rush the freezing step, the ice cream will ooze disastrously as you try to sandwich it—patience is as important as lime juice here.
- Using room temperature butter (not melted) makes the baked cookies hold their shape and keeps them tender.
03 -
- Don’t skip lining the pan with parchment—it makes the ice cream slab easy to lift and cut cleanly.
- Letting the cookies cool completely before assembling stops them from melting the ice cream instantly.