This recipe was mentioned in an article as a way to celebrate Cinco de Mayo. Me? I’m a big fan of margaritas AND ice cream sandwiches so I’m thinking this could be a yummy treat for the entire summer. Don’t freak over the total time. That’s so the cookie dough chills before you slice it. Depending on your fridge, could be less time but sticky dough NEEDS to be chilled. Trust me on this. 😉 Also, after you put the sandwiches together with the ice cream, they need to go into the freezer to firm up so…sorta plan on making one day and enjoying the next. But hey! Yummy ice cream sandwiches!
Yield: 16 servings
Total time: 7 Hrs. 37 Min.
Prep time: 27 Min.
Cook time: 10 Min.
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 coarse sea salt
FOR ICE CREAM SANDWICHES
2 cups vanilla reduced-fat ice cream softened
2 cups lime sherbet softened
1 – Place butter and sugar in a large bowl; beat with a mixer at medium speed for 5 minutes or until light and fluffy.
2 – Add egg, 1 tablespoon lime rind, and lime juice; beat 2 minutes or until well combined.
3 – Lightly spoon flour into dry measuring cups; level with a knife.
4 – Combine flour, baking powder, and 1/8 teaspoon table salt; stir with a whisk.
5 – Add flour mixture to butter mixture, and beat just until combined.
6 – 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.
7 – Preheat oven to 350°.
8 – Cut each log into 16 (about 1/3-inch-thick) slices, and place 1 inch apart on baking sheets lined with parchment paper.
9 – Sprinkle the cookies evenly with remaining 2 teaspoons lime rind, turbinado sugar, and sea salt.
10 – Bake at 350° for 10 minutes or until edges are lightly browned.
11 – Cool for 2 minutes on pans on a wire rack. Remove from baking sheets, and cool completely on wire rack.
TO MAKE ICE CREAM SANDWICHES:
1 – Place softened vanilla ice cream and sherbet in a medium bowl; lightly fold and swirl together.
2 – 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.
1 – Turnado sugar is basically light brown sugar so you can substitute that. Sugar in the Raw brand offers actual turnado sugar and it’s available at my local Target superstore. I haven’t checked Walmart or the local grocery but I’ll be adding it to my grocery list because I am totally making these!
Someone wants to know if we could actually add a dollop of tequila into the dough…or the ice cream. Hrm…I wonder who that might be?* 🤔 You can CLICK OVER to the recipe to get an illustrated (with pictures) explanation of the process. The heroine who jumped on the bandwagon first and offered to make a batch of these goodies was the ever-adventurous Sam Prescott Cross, mate of Nightrider Easy Cross. And she might just make two batches–one for the kids and one for the old ladies. I should add that she smacked Easy’s hand every time he wandered into the kitchen and tried to filch a cookie. I suspect that the same happened when she caught him digging through the freezer. In case you haven’t caught their story, Sam arrives to claim her nephew and neice, who are under the Nightriders’ protection. There are bad things in store, but she’s stubborn and when a Wolf and his mate are fated to be, not even hell or high water will stand between them. You can read their story in NIGHT SHIFT. Just click on the title or the cover to head over to Books2Read to find the link to your preferred on-line store. What do y’all think? Tequila or straight?
*The answer would be: Every last one of my heroines! What can I say? 🤦🏼♀️