Key Lime Pie Ice Cream Sandwiches (Print Version)
Creamy key lime ice cream between crisp graham crackers—bright, tangy summer indulgence.
# What You Need:
→ Key Lime Ice Cream
01 - 1 cup sweetened condensed milk
02 - 1 and 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 and 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
# Directions:
01 - In a large bowl, whisk together sweetened condensed milk, Greek yogurt, key lime juice, lime zest, vanilla, and salt until fully incorporated.
02 - In a separate chilled bowl, beat heavy cream with an electric mixer or whisk until stiff peaks form. Gently fold whipped cream into the lime mixture until uniform and smooth.
03 - Line a 9 by 9 inch pan with parchment paper. Pour in the ice cream mixture, smoothing the top. Freeze for a minimum of 4 hours or until solid.
04 - Preheat 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 another bowl, beat butter and brown sugar until fluffy. Mix in the egg and vanilla extract until blended.
07 - Gradually incorporate dry mixture into the wet ingredients, stirring until just combined.
08 - Spoon 16 tablespoon-sized portions of dough onto the prepared baking sheet and lightly flatten each. Bake for 8 to 10 minutes until golden. Allow to cool completely.
09 - Remove frozen ice cream slab and cut out 8 discs with a cookie cutter matching the cookie size.
10 - Place one ice cream disc between two cookies. Serve immediately or wrap sandwiches individually and freeze until serving.
# Insider Tips:
01 -
- This combo of creamy tangy ice cream and crunchy graham cookies feels like a secret shortcut to happiness on a hot day.
- I keep coming back to this one because you can make the sandwiches in advance then enjoy them with nearly zero effort–just pull from the freezer and eat.
02 -
- Don’t rush the freezing—if the ice cream isn’t solid enough, it’ll squish out the sides when you assemble the sandwiches (I definitely learned this the sticky way).
- If your cookies are too soft or warm, they’ll break when you try to sandwich the ice cream, so let them cool completely.
03 -
- A metal pan gets your ice cream base colder faster and prevents icy edges.
- Don’t skip zesting directly over the bowl—the fragrant oils add unmatched flavor depth.