Ingredients for Margarita Ice Cream Sandwiches
- Unsalted Butter
- ¾ cup granulated sugar
- 1 large egg
- 3 tablespoons lime zest (from about 3 limes)
- Fresh Lime Juice
- All Purpose Flour
- Baking Powder
- ⅛ teaspoon salt + 1 teaspoon coarse sea salt
- 2 tablespoons turbinado sugar
- Sea Salt
- Reduced Fat Vanilla Ice Cream
- Lime Sherbet
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How to Make Margarita Ice Cream Sandwiches
- Cream together 1 cup (2 sticks) unsalted butter and ¾ cup granulated sugar in a large bowl using a mixer on medium speed for 5 minutes, until light and fluffy.
- Add 1 large egg, 1 tablespoon lime zest, and 2 tablespoons fresh lime juice. Beat for 2 minutes until well combined.
- In a separate bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking powder, and ⅛ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, beating until just combined. Do not overmix.
- Divide the dough in half. Shape each half into a 6-inch log.
- Wrap each log individually in plastic wrap and chill for at least 3 hours, or until firm.
- Preheat oven to 350°F (175°C).
- Line baking sheets with parchment paper.
- Cut each chilled log into 16 (½-inch thick) slices.
- Place the cookie slices 1 inch apart on the prepared baking sheets.
- Sprinkle cookies evenly with 2 teaspoons lime zest, 2 tablespoons turbinado sugar, and 1 teaspoon coarse sea salt.
- Bake for 10-12 minutes, or until the edges are lightly golden brown.
- Let cool on baking sheets for 2 minutes before transferring to a wire rack to cool completely.
- In a medium bowl, gently combine 2 cups vanilla ice cream and 1 cup lime sherbet, swirling to create a marbled effect.
- Once the cookies are completely cool, scoop ¼ cup of the ice cream mixture onto the bottom of one cookie.
- Top with another cookie to create a sandwich.
- Wrap each ice cream sandwich individually in plastic wrap.
- Freeze for at least 4 hours, or until firm, before serving.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
68g
Fat
19g
Carbs
11g
