Key Lime Pie Sandwiches (Printable)
Creamy key lime pie ice cream tucked between crisp graham cracker cookies for a bright, tangy summer treat.
# What You'll 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
# How to Make It:
01 - In a large mixing bowl, combine sweetened condensed milk, Greek yogurt, key lime juice, key lime zest, vanilla extract, and a pinch of salt. Whisk until the mixture is fully incorporated.
02 - In a separate chilled bowl, whip cold heavy cream using an electric mixer until stiff peaks form. Gently fold the whipped cream into the lime mixture, ensuring a smooth, uniform texture.
03 - Line a 9x9-inch pan with parchment paper. Pour in the prepared ice cream base and smooth the surface. Freeze for a minimum of 4 hours, until fully set.
04 - Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
05 - In a mixing bowl, whisk together graham cracker crumbs, all-purpose flour, baking powder, and salt.
06 - In a separate bowl, beat unsalted butter and brown sugar until light and fluffy. Add egg and vanilla extract, mixing until thoroughly combined.
07 - Gradually add the dry ingredients to the butter mixture. Stir until just combined, being careful not to overmix.
08 - Portion the dough into 16 equal tablespoon-sized balls. Arrange on the prepared baking sheet, flattening slightly. Bake for 8 to 10 minutes, or until golden brown. Cool cookies completely on a wire rack.
09 - Once the ice cream is firm, use a round cookie cutter matching the cookie size to cut out discs of ice cream. Sandwich each disc between two graham cracker cookies.
10 - Serve ice cream sandwiches immediately or wrap each individually and return to the freezer until ready to enjoy.
# Expert Advice:
01 -
- This is the kind of summer treat that tastes even better when devoured quickly on the porch.
- Bright citrus and creamy Greek yogurt balance perfectly, never too sweet, with just the right tart punch.
02 -
- If the ice cream isn’t frozen solid the discs will melt in your hands faster than you can sandwich them—patience is everything.
- Parchment paper is your best friend for easy ice cream removal; skipping it is a sticky regret.
03 -
- Let the ice cream soften slightly before cutting—too hard and it’ll crack, too soft and it’ll ooze.
- Level off the top of the ice cream in the pan for evenly thick, picture-perfect sandwiches.