Key Lime Pie Ice Cream Sandwiches (Printable Version)
Creamy key lime ice cream between crisp graham crackers—bright, tangy summer indulgence.
# What You'll 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
# Step-by-Step:
01 - Whisk together sweetened condensed milk, Greek yogurt, key lime juice, lime zest, vanilla, and a pinch of salt in a large bowl until fully combined.
02 - In a separate chilled bowl, whip the heavy cream to stiff peaks. Gently fold the whipped cream into the lime mixture until the texture is smooth and even.
03 - Line a 9x9-inch pan with parchment paper, pour in the prepared ice cream mixture, smooth the top, and freeze for at least 4 hours or until set.
04 - Preheat the oven to 350°F. Line a baking sheet with parchment paper.
05 - Combine graham cracker crumbs, flour, baking powder, and salt in a bowl and whisk to blend.
06 - In a separate bowl, beat unsalted butter with packed brown sugar until light and fluffy. Beat in the egg and vanilla extract until thoroughly incorporated.
07 - Gradually stir the dry ingredient mixture into the wet mixture just until no dry streaks remain.
08 - Scoop 16 tablespoon-sized balls of dough onto the prepared baking sheet and gently flatten. Bake for 8 to 10 minutes or until cookies are golden. Allow cookies to fully cool on a rack.
09 - Remove the ice cream from the freezer. Using a round cookie cutter matching the cookie size, cut out ice cream discs. Place each disc between two graham cracker cookies to assemble the sandwiches.
10 - Serve the sandwiches immediately or individually wrap and return to the freezer until ready to serve.
# Expert Advice:
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.