Margarita Ice Cream Sandwiches

YIELD: 16 servings HANDS-ON: 27 MINUTES TOTAL: 8 HOURS COURSE: Desserts, Ice Cream/Sherbet

Margarita Ice Cream Sandwiches

Photo by japaulson


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • ½

    cup unsalted butter, softened

  • 1

    cup sugar

  • 1

    large egg

  • 5

    teaspoons grated lime rind, divided

  • 2

    tablespoons fresh lime juice

  • 11¼

    ounces all-purpose flour (about 2½ cups)

  • teaspoons baking powder

  • teaspoon table salt

  • 1

    teaspoon turbinado sugar

  • ½

    teaspoon coarse sea salt

  • 2

    cups vanilla reduced-fat ice cream, softened

  • 2

    cups lime sherbet, softened

Directions

1. Place butter and sugar in a large bowl; beat with a mixer at medium speed for 5 minutes or until light and fluffy. Add egg, 1 tablespoon lime rind, and lime juice; beat 2 minutes or until well combined. 2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and 1/8 teaspoon table salt; stir with a whisk. Add flour mixture to butter mixture, and beat just until combined. 3. Divide dough into 2 equal portions. Shape each portion into a 6-inch log. Wrap logs individually in plastic wrap; chill 3 hours or until firm. 4. Preheat oven to 350°. 5. Cut each log into 16 (about 1/3-inch-thick) slices, and place 1 inch apart on baking sheets lined with parchment paper. Sprinkle the cookies evenly with remaining 2 teaspoons lime rind, turbinado sugar, and sea salt. Bake at 350° for 10 minutes or until edges are lightly browned. Cool for 2 minutes on pans on a wire rack. Remove from baking sheets, and cool completely on wire rack. 6. Place vanilla ice cream and sherbet in a medium bowl; lightly fold and swirl together. Scoop 1/4 cup ice cream mixture onto bottom of one cookie, and top with one cookie. Cover each sandwich with plastic wrap; freeze 4 hours or until firm.


Nutrition

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