Margarita Ice-Cream Sandwiches

Margarita Ice-Cream Sandwiches Recipe
Photo: Anna Williams; Styling: Pam Morris
Fresh lime zest and coarse sea salt mimic the flavors of a margarita in this treat that kids and adults will love.

Yield:

16 servings

Recipe from

Cooking Light

Recipe Time

Hands-on: 27 Minutes
Total: 8 Hours

Nutritional Information

Calories 231
Fat 7.1 g
Satfat 4.2 g
Monofat 1.7 g
Polyfat 0.4 g
Protein 3.4 g
Carbohydrate 38.6 g
Fiber 1.1 g
Cholesterol 28 mg
Iron 1.1 mg
Sodium 138 mg
Calcium 74 mg

Ingredients

1/2 cup unsalted butter, softened
1 cup sugar
1 large egg
5 teaspoons grated lime rind, divided
2 tablespoons fresh lime juice
11.25 ounces all-purpose flour (about 2 1/2 cups)
1 1/2 teaspoons baking powder
1/8 teaspoon table salt
1 teaspoon turbinado sugar
1/2 teaspoon coarse sea salt
2 cups vanilla reduced-fat ice cream, softened
2 cups lime sherbet, softened

Preparation

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.

Note:

Maureen Callahan,

June 2011
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