Key Lime Pie Sandwiches (Printable)
Creamy key lime ice cream sandwiched by crisp graham cracker cookies for a bright, refreshing summer treat.
# What You’ll Need:
→ Key Lime Ice Cream
01 - 1 cup sweetened condensed milk
02 - 1 and 1/2 cups heavy cream, cold
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 and 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 brown sugar, packed
14 - 1 large egg
15 - 1/2 teaspoon vanilla extract
# Steps:
01 - In a large mixing bowl, whisk together sweetened condensed milk, Greek yogurt, key lime juice, lime zest, vanilla extract, and a pinch of salt until fully blended.
02 - In a separate chilled bowl, whip heavy cream to stiff peaks. Gently fold whipped cream into lime mixture until the batter is smooth and homogenous.
03 - Line a 9x9-inch pan with parchment paper. Evenly pour in lime ice cream mixture, smoothing the surface. Freeze for at least 4 hours until solid throughout.
04 - Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
05 - In a clean bowl, combine graham cracker crumbs, all-purpose flour, baking powder, and salt until evenly distributed.
06 - In another bowl, beat unsalted butter with brown sugar until mixture is light and fluffy. Add egg and vanilla extract, mixing until fully incorporated.
07 - Gradually mix dry ingredients into the creamed mixture. Stir until just combined and dough forms.
08 - Scoop 16 tablespoon-sized portions onto the prepared baking sheet. Flatten each ball slightly. Bake in preheated oven for 8 to 10 minutes, until golden at the edges. Cool cookies completely on a wire rack.
09 - Once ice cream is fully set, use a round cookie cutter matching the cookie size to cut out ice cream discs.
10 - Place a disc of frozen key lime ice cream between two graham cracker cookies. Press gently to form a sandwich. Serve immediately or wrap individually and freeze until needed.
# Expert Advice:
01 -
- The tangy key lime ice cream nestled between crisp graham cookies tastes as indulgent as a slice of pie (but easier to share outside on the porch).
- Once you master the simple no-churn technique, you'll dream up your own flavor twists for every summer picnic.
02 -
- Patience matters: if you try to cut the ice cream before it's fully frozen, you'll end up with a sticky mess—trust me, I've scraped melted lime puddles off many counters.
- Testing your cookies for doneness by color alone is tricky; they continue to firm up as they cool, so stop baking while they're still a bit soft in the middle.
03 -
- A metal pan chills the ice cream mixture more evenly than glass for faster, smoother freezing.
- Whipping the cream just until it holds peaks (not longer) keeps the texture airy and prevents it from splitting.