Margarita Ice Cream Sandwiches Recipe

Name: Margarita Ice Cream Sandwiches
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 all-purpose flour; 1 1/2 teaspoons baking powder; 1/8 teaspoon table salt; 1 teaspoon turbinado sugar; 1/2 teaspoon couse sea salt; 2 cups reduced-fat vanilla ice cream, softened; 2 cups lime sherbet, softened

Servings: persons

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 all-purpose flour
1 1/2 teaspoons baking powder
1/8 teaspoon table salt
1 teaspoon turbinado sugar
1/2 teaspoon couse sea salt
2 cups reduced-fat vanilla ice cream, softened
2 cups lime sherbet, softened

1
Place butter, and sugar in a large bowl, and beat with a mixer at medium speed for 5 minutes or until light and fluffy.
2
Add egg, 1 tablespoon lime rind, and limejuice, and beat 2 minutes or until well combined.
3
Weigh or lightly spoon flour into dry measuring cups, and level with a knife.
4
Combine flour, bsking powder, and 1/8 teaspoon table salt, and stir with a whisk.
5
Add flour mixture to butter mixture, and beat just until combined.
6
Divide dough into 2 equal portions, and shape each portion into a 6 inch log.
7
Wrap logs individually in plastic wrap, and chill 3 hours or until firm.
8
Preheat oven to 350 degrees.
9
Cut each log into 16 (1/3 inch slices) and place one inch apart on baking sheets lined with parchment paper.
10
Sprinkle the cookies evenly with remaining 2 teaspoons lime rind, turbinado sugar, and sea salt.
11
Bake 350 degrees for 10 minutes or until edges are lightly browned.
12
Cool 2 minutes on pans on a wire rack.
13
Remove from baking sheets, and cool completely on wire racks.
14
Place vanilla ice cream and sherbet in a medium bowl, and lightly fold and swirl together.
15
Scoop 1/4 cup ice cream mixture onto bottom of one cookie.
16
Cover each sandwich with plastic wrap.
17
Freeze for 4 hours or until firm.

1098

kcal

Calories

Fat

140

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 cup unsalted butter, softened, 1 cup sugar, 1 large egg, 5 teaspoons grated lime rind, divided, and more.

Yes, Margarita Ice Cream Sandwiches falls under the Baking & Desserts category and is a great choice for this type of meal.

Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.

That's it — enjoy your meal!

Margarita Ice Cream Sandwiches

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions