With temperatures reaching the upper 90s this week, I couldn’t pass up the chance to make one last summery dessert. These lime ice cream sandwiches are a refreshing antidote to hot days and a tasty way to end the season. Sugar cookies with a double shot of citrus (thanks to lime zest and juice) encase a luscious swirl of lime sorbet and vanilla ice cream. To save time with assembly, make the cookie dough and lime sorbet mixture up to a day ahead.
Lime Ice Cream Sandwiches
Adapted from Cooking Light
3/4 cup sugar
1 Tbsp grated lime zest, divided
1/2 cup fresh lime juice (or 1/4 cup lime juice from concentrate + 1/4 cup water)
Combine sugar with 1 cup water and 1/2 tablespoon lime zest in a small saucepan; bring to a boil then lower heat to medium and cook until sugar has completely dissolved, 8-10 minutes. Remove from heat and stir in remaining zest and lime juice.
Chill mixture for at least 6 hours in the refrigerator or overnight before pouring into frozen cylinder of ice cream maker; freeze according to manufacturer’s instructions. Spoon mixture into a freezer-safe container and place in the freezer for another hour or until firm.
Ice Cream Sandwiches
2 1/2 cups flour
1 1/2 tsp baking powder
1/8 tsp salt
1/2 cup unsalted butter, softened
3/4 cup sugar
1 large egg
5 tsp grated lime zest, divided
2 Tbsp fresh lime juice
1 tsp turbinado sugar
1 cup light vanilla ice cream, softened
1 cup lime sorbet, softened
Whisk together flour, baking powder, and salt in a medium bowl. Beat butter and sugar in a large mixer bowl on medium speed until pale and fluffy. Add egg, 1 tablespoon lime zest, and lime juice; beat to combine. Reduce speed to low and add flour mixture; beat just to combine.
Shape dough into a flat disc and wrap in plastic wrap; chill for at least 3 hours or up to overnight. When ready to bake, preheat oven to 350°F. Roll dough out to 1/4″ thick and use a 2″ wide cutter to punch out circles. Place 1 inch apart on ungreased baking sheets; sprinkle evenly with remaining 2 teaspoons lime rind and turbinado sugar. Bake for 10 minutes or until edges are golden. Cool for 2 minutes on baking sheets, then transfer cookies to a wire rack to cool completely.
When ready to assemble sandwiches, swirl together ice cream and sorbet in a medium bowl. Scoop 1 tablespoon ice cream mixture onto bottom of one cookie, and top with another cookie. Wrap each sandwich in plastic wrap; freeze 4 hours or until firm. Store leftovers in the freezer in an airtight container up to 1 week.
Yield – 25 ice cream sandwiches (serving size: 1 sandwich)
Calories – 130
Carbs – 22