Key Lime Pie Sandwiches (Printable)
Creamy key lime filling between crisp graham cracker cookies for a bright, frozen summer treat.
# What You’ll Need:
→ Key Lime Ice Cream
01 - 1 cup sweetened condensed milk
02 - 1 1/2 cups cold heavy cream
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 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
# How-To Steps:
01 - In a large mixing bowl, whisk together sweetened condensed milk, Greek yogurt, fresh key lime juice, lime zest, vanilla extract, and a pinch of salt until smooth.
02 - In a separate chilled bowl, whip heavy cream to stiff peaks using an electric mixer on medium-high. Gently fold the whipped cream into the lime mixture until fully blended and silky.
03 - Line a 9x9-inch pan with parchment paper. Transfer ice cream mixture into the pan and spread evenly. Freeze for at least 4 hours or until firm.
04 - Set oven to 350°F. Line a baking sheet with parchment paper for the cookies.
05 - In a medium bowl, combine graham cracker crumbs, all-purpose flour, baking powder, and salt.
06 - In a separate bowl, beat unsalted butter and brown sugar until light and fluffy. Add egg and vanilla extract, mixing well.
07 - Gradually incorporate dry ingredients into the butter mixture, stirring just until combined. Do not overmix.
08 - Scoop 16 tablespoon-sized balls of dough onto the prepared baking sheet, flattening them slightly. Bake for 8 to 10 minutes until golden. Allow cookies to cool completely.
09 - Using a round cookie cutter equal to the cookie size, cut out discs of frozen ice cream. Sandwich each disc between two graham cracker cookies.
10 - Serve immediately or wrap sandwiches individually and return to the freezer until serving time.
# Expert Tips:
01 -
- The sharp, refreshing key lime ice cream nestled between homemade cookies tastes even better than the pie version, and stays cool longer outside.
- Making them from scratch is easier than you think, and you get to sneak a bite of cookie dough and lick the mixing spoon guilt-free.
02 -
- Let the cookies cool all the way—if they're even a bit warm, the ice cream slides right off or melts fast.
- Try spooning a little extra graham crumb around the edges if you want crunch; it sticks best when ice cream is slightly soft but not runny.
03 -
- Use a sharp metal cookie cutter, running it under hot water between cuts to make perfect ice cream rounds.
- Chill the assembled sandwiches at least 30 minutes before serving if you want bakery-perfect results and less mess.