I found this recipe in a magazine last summer and I tucked it away in a “To Make” folder, not sure of when I would get around to making it. Turns out this past weekend was just the right time as I made these ice-cream sandwiches for a Father’s Day family get-together. They were a big hit with everyone. This is definitely a Dessert for Dudes as the lime zest and coarse sea salt mimic the flavors of a margarita in this cool, refreshing, summertime dessert that kids and adults will love.
MARGARITA ICE-CREAM SANDWICHES
SERVES about 16
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 1 large egg
- 5 teaspoons grated lime rind, divided
- 2 Tablespoons fresh lime juice
- 2 1/2 cups flour
- 1 1/2 teaspoons baking powder
- 1/8 teaspoon reg. salt
- 1 teaspoon turbinado sugar
- 1/2 teaspoon coarse sea salt
- 2 cups vanilla, reduced fat ice-cream, softened
- 2 cups lime sherbet, softened
Place butter and sugar in a large bowl; beat with a mixer at medium speed for 5 minutes or until light and fluffy. Add the egg, 1 Tablespoon lime rind, and lime juice; beat another 2 minutes or until well combined.
Combine flour, baking powder, and 1/8 teaspoon table salt; stir with a whisk. Add to butter mixture, and beat just until combined.
Divide dough into 2 equal portions. Shape each into a 6-inch log. Wrap individually in plastic wrap; chill 3 hours or until firm.
Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper. Cut each log into 16 slices, ( about 1/3 inch thick), and place on prepared baking sheets. Sprinkle evenly with a mixture of remaining 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. Remove from baking sheets , and cool completely on wire racks.
Place vanilla ice cream and sherbet in a medium bowl; lightly fold and swirl together. Return mixture to the freezer to firm up before putting the cookies together. Use a cookie scoop to place ice-cream mixture onto bottom of one cookie, and top with another cookie. Squeeze gently to spread ice-cream mixture to the edges. Wrap each sandwich in plastic wrap; freeze 4 hours or until firm.
SOURCE: slightly adapted from Cooking Light