Key Lime Pie Sandwiches (Printable Version)
Tangy lime custard frozen between crisp graham cookies for a bright, handheld 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 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, fresh key lime juice, lime zest, vanilla extract, and a pinch of salt until fully blended.
02 - In a separate chilled bowl, beat cold heavy cream with an electric mixer until stiff peaks form.
03 - Gently fold whipped cream into the lime mixture until smooth and incorporated. Line a 9x9-inch pan with parchment paper, pour the ice cream mixture in, smooth the top, and freeze at least 4 hours or until firm.
04 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
05 - In a bowl, stir together graham cracker crumbs, all-purpose flour, baking powder, and salt until well combined.
06 - In another bowl, beat unsalted butter and brown sugar until light and fluffy. Beat in egg and vanilla extract until blended.
07 - Gradually stir dry ingredients into wet ingredients just until incorporated. Scoop 16 tablespoon-sized mounds onto the prepared baking sheet and flatten slightly.
08 - Bake cookies for 8 to 10 minutes or until golden brown. Allow to cool completely on a rack.
09 - Once ice cream is solid, remove from pan and use a round cookie cutter matching the cookie size to cut 8 discs.
10 - Place one ice cream disc between two graham cracker cookies. Serve immediately or wrap sandwiches individually and freeze until serving.
# Expert Advice:
01 -
- The velvety key lime ice cream tastes like the creamiest pie filling hiding inside a treat you can hold with your hands.
- The toasty graham cracker cookies stay just crisp enough to make every bite satisfying—even after some melt sets in.
02 -
- Impatience with freezing means melty ice cream sandwiches that ooze the moment you pick them up—I learned this with my first rushed batch.
- Lining the pan with parchment makes removing and cutting the ice cream a breeze—no kitchen knife heroics needed.
03 -
- If possible, use fresh key limes, as bottled juice just doesn&apost have the same zing.
- Freezing your mixing bowl ahead of time helps whipped cream come together extra fast on summer days.