Margarita Ice Cream Sandwiches

“Fresh lime zest and course sea salt mimic the flavors of a margarita in this treat that kids and adults will love. Cooking time includes frezing time..”
8hrs 25mins
16 treats

Ingredients Nutrition


  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.

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