Key Lime Pie Ice Cream Sandwiches

Bright and tangy key lime pie ice cream sandwiches filled with dairy-free lime ice cream! These frozen treats taste like key lime pie. Recipe yields 24 ice cream sandwiches.

Key Lime Pie Ice Cream Sandwiches | Tutti Dolci

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 homemade key lime pie, you don’t want to miss these sweet-tart key lime pie ice cream sandwiches.

Key Lime Pie Ice Cream Sandwiches | Tutti Dolci

Lusciously creamy (dairy-free) lime ice cream is sandwiched between honey-graham cookies, a nod to the quintessential graham cracker crust.

Fresh lime zest and juice add just the right amount of citrus love to these refreshing summer bites.

Key Lime Pie Ice Cream Sandwiches | Tutti Dolci
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Key Lime Pie Ice Cream Sandwiches

Key Lime Pie Ice Cream Sandwiches

  • Author: Laura Kasavan
  • Prep Time: 1 hour 20 minutes
  • Cook Time: 7 minutes
  • Total Time: 1 hour 27 minutes
  • Yield: 24 sandwiches
  • Category: Dessert
  • Method: Bake
  • Cuisine: American
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If you love key lime pie, you don’t want to miss these sweet-tart, bright and tangy key lime pie ice cream sandwiches. Dairy-free creamy lime ice cream is sandwiched between honey-graham cookies for a delicious summer treat.


Ice Cream

  • 3 Tbsp fresh lime zest
  • 3/4 cup granulated 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 all-purpose 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 granulated sugar
  • 1/4 tsp cinnamon


  1. 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.
  2. 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.
  3. Preheat oven to 350°F and line two baking sheets with 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.
  4. 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.
  5. 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.
  6. 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.

Keywords: Lime, Key Lime, Ice Cream Sandwiches

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    1. 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.

  1. Can I substitute the eggs in this recipe and still have it be the right texture cookie for an ice cream sandwich?

    1. Hi Cierra! You can substitute whole wheat flour, graham cracker crumbs, or simply replace the graham flour with all-purpose flour.

  2. 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!!

    1. 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! 🙂

  3. Yum. Give me 10 of these little sandwiches please… I love any type of citrus-y sweet!

  4. I am obsessed with these gorgeous cookie sandwiches! Your photos, as usual, never cease to amaze me with their beauty!

  5. Love the idea of graham flour in these babies. They look scrumptious! I’m droooooling 🙂

  6. Key lime pie is one of my favourite desserts, love this sandwich cookie take. And it’s dairy free, too!!

  7. Oh, man, do these look heavenly! I’m a big key lime pie lover and these cookies are calling my name!!!

  8. Oh Laura you make the best citrus sweets! The Key Lime Ice Cream Sandwiches are spectacular!

  9. Hey Laura. Well what can I say? You know I have a very keen affinity for anything key lime. Key lime any time is what I always say! These look like winners! I love the dairy free coconut ice cream. Can’t wait to try this! xo Emilie

  10. Even though it is cold here I’d happily down a few of these pretty babies! 😀

  11. Oh my goodness, these look divine! Especially those cookies! LOVE that healthy dose of cinnamon sugar!

  12. Oh wow – I am making the same thing this weekend! You beat me to it and yours are gorgeous!

  13. Love these! I can just imagine the flavours and I want one (or several, actually 🙂