Key Lime Pie Ice Cream Sandwiches
There’s something fun and carefree about turning your favorite desserts into frozen treats, making them portable and all too easy to eat poolside. If you love key lime pie, you don’t want to miss these sweet-tart, bright and tangy ice cream sandwiches. Lusciously creamy (dairy-free) lime ice cream is sandwiched between honey-graham cookies, a nod to the quintessential graham cracker crust. Lime zest and juice add just the right amount of citrus love to these refreshing summer bites. Print
Key Lime Pie Ice Cream Sandwiches
- Yield: 24 sandwiches
- 3 Tbsp fresh lime zest
- 3/4 cup sugar
- 1/4 cup fresh lime juice
- 2 cans (3 1/2 cups or 26 oz) full fat coconut milk
- 1/4 tsp salt
- 1 1/2 Tbsp white rum (or vodka)
- 2 1/2 cups flour
- 1/2 cup graham flour (or whole wheat flour)
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1 cup unsalted butter, at room temperature
- 1 cup dark brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 Tbsp dark honey
- 1 1/2 Tbsp sugar
- 1/4 tsp cinnamon
- For the ice cream, place lime zest and sugar in a food processor and pulse for 1 minute; add lime juice and process until blended. Pour mixture into a medium bowl; whisk in coconut milk, salt, and rum until smooth. Cover and chill for 4 hours in the refrigerator, then pour 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 until firm.
- For the cookies, whisk together flours, salt, and baking powder in a medium bowl. Beat butter and brown sugar in a large mixer bowl at medium speed until creamy. Beat in eggs, vanilla, and honey until combined. Reduce speed to low; gradually add flour mixture and beat just until incorporated. Scrape dough onto a piece of plastic wrap and shape into a disc; wrap in plastic and chill in the refrigerator for at least two hours or up to overnight.
- Preheat oven to 350°F and line two baking sheets with silicone mats or parchment paper. Divide the dough into 2 sections; working with one section at a time, roll dough out to 1/4-inch thickness on a lightly floured board. Use a 2 1/4-inch fluted biscuit cutter to cut into circles. Repeat with remaining dough, re-rolling scraps as needed, until you have 48 circles.
- Use a wooden skewer to poke a pattern of holes on half of the circles (these will be your tops). Combine cinnamon and sugar in a small bowl and sprinkle over cookies. Chill cookies on baking sheets in the freezer for 10 minutes. Bake for 7 minutes, until cookies are slightly puffed and edges are firm. Cool for 3 minutes on baking sheets, then transfer to a wire rack to cool completely. Freeze cookies in an airtight container for at least one hour.
- To assemble sandwiches, use a small cookie scoop to place a scoop of ice cream between two chilled cookies and press lightly. Place assembled ice cream sandwiches on a baking sheet and cover with plastic; return to the freezer for two hours. Wrap sandwiches individually in plastic wrap and store in the freezer for up to 7 days. Let stand at room temperature for 5 minutes before serving.
The rum prevents the ice cream from freezing too firmly; vodka may be substituted.
- Calories: 240
- Carbohydrates: 29
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Do you think these would still turn out without an ice cream maker?
Hi Jill! If you don’t have an ice cream maker, then I would substitute store-bought ice cream, or search for a no-churn ice cream recipe to use instead.
Can I substitute the eggs in this recipe and still have it be the right texture cookie for an ice cream sandwich?
Hi Megan, I haven’t tested these cookies without the eggs, but they do help provide structure and moisture. If you don’t bake with eggs, then I would try a shortbread-style cookie instead: https://tutti-dolci.com/vanilla-citrus-sandwich-cookies/
What’s a good substitute for Graham flour? I can’t find it at any store.
Hi Cierra! You can substitute whole wheat flour, graham cracker crumbs, or simply replace the graham flour with all-purpose flour.
Has anyone accidentally used too much rum extract?? I just did and am wondering if I double the rest of the recipe if that will dilute it enough !!help!!
Hi Heather, you can definitely double the ice cream base. If it’s too much to freeze all at once in your ice cream maker, you can keep half of it in the refrigerator for a day or two and then freeze (whisk or blend well before adding it to the ice cream maker). Hope that helps! 🙂
What a killer flavor combo – love this! Lovely photos 🙂
Yum. Give me 10 of these little sandwiches please… I love any type of citrus-y sweet!
I am obsessed with these gorgeous cookie sandwiches! Your photos, as usual, never cease to amaze me with their beauty!
I love key lime pie. I once took a key lime pie course at Sally’s in Key West once. It took about 20 minutes start to finish. 🙂
I’ve never had key lime pie ice cream but I know I’d love it! These little sandwiches are perfect.