Margarita Ice-Cream Sandwiches

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
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 27 Minutes
Total: 8 Hours

Nutritional Information

Amount per serving
  • Calories: 231
  • Fat: 7.1g
  • Saturated fat: 4.2g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 0.4g
  • Protein: 3.4g
  • Carbohydrate: 38.6g
  • Fiber: 1.1g
  • Cholesterol: 28mg
  • Iron: 1.1mg
  • Sodium: 138mg
  • Calcium: 74mg

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. 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. 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. 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. 4. Preheat oven to 350°.
  5. 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. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Margarita Ice-Cream Sandwiches Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Indulge your cravings!

Daily Indulgence
Free Daily Indulgence Newsletter: You'll get our most indulgent sweets and savory treats.
We Respect Your Privacy. Privacy Policy