Lime Ice-Cream Sandwiches
These creamy and limy ice-cream sandwiches are great treats at a hot summer day. The buttery and crispy cookies are delicious with the lime ice-cream. You will love these sandwiches on both the looking and the taste.
Yield
16 servingsPrep
15 minCook
12 minReady
6 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | stick |
butter, unsalted
1/2 cup, softened |
|
| 1 | cup |
sugar
|
|
| 1 | large |
eggs
|
|
| 6 | teaspoons |
lime zest
freshly grated, divided |
|
| 2 ½ | tablespoons |
lime juice
freshly squeezed |
|
| 2 ½ | cups |
all-purpose flour
|
|
| 1 ¾ | teaspoons |
baking powder
|
|
| 1 | pinch |
salt
|
*
|
| 1 | x |
turbinado sugar
|
*
|
| ¼ | teaspoon |
sea salt
|
|
| 2 ¼ | cups |
vanilla ice cream
low-fat and softened |
|
| 1 ¾ | cups |
sorbet
lime, softened |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 113 | g |
butter, unsalted
1/2 cup, softened |
|
| 237 | ml |
sugar
|
|
| 1 | large |
eggs
|
|
| 3E+1 | ml |
lime zest
freshly grated, divided |
|
| 38 | ml |
lime juice
freshly squeezed |
|
| 591 | ml |
all-purpose flour
|
|
| 8.8 | ml |
baking powder
|
|
| 1 | pinch |
salt
|
*
|
| 1 | x |
turbinado sugar
|
*
|
| 1.3 | ml |
sea salt
|
|
| 532 | ml |
vanilla ice cream
low-fat and softened |
|
| 414 | ml |
sorbet
lime, softened |
* |
Directions
Add the butter and sugar in a large bowl with an electric mixer, beat at medium speed for 4 to 6 minutes, until light and fluffy.
Beat in the egg, 1 tablespoon lime rind, and lime juice for 2 to 3 minutes until well blended.
Whisk together flour, baking powder, and 1 pinch of salt until well mixed.
Add the flour mixture to the butter mixture, and beat until just incorporated.
Divide the dough into 2 equal pieces.
Shape each piece into a 6-inch log.
Wrap the logs individually in plastic wrap, refrigerate for 3 hours or until firm.
Preheat the oven to 350°.
Cut each log into 16 (about ⅓ inch-thick) slices, and place 1 inch apart on the baking sheets lined with parchment paper or coated with cooking spray.
Sprinkle the remaining 2 teaspoons lime rind, turbinado sugar and sea salt evenly on top of the cookies.
Bake in the preheated oven for 10 to 12 minutes, until the edges are lightly browned.
Remove from the oven and allow to cool for 2 minutes on the pans on a wire rack.
Remove from the baking sheets onto the wire rack, and let cool completely.
Add the vanilla ice cream and sherbet in a medium bowl, lightly swirl together.
Arrange ¼ cup ice cream mixture onto the bottom of one cookie, and place another cookie on top to make a sandwich.
Cover each sandwich with a small piece of plastic wrap to hold the shape.
Freeze at least 3 hours or until firm.
Serve and enjoy!
