Margarita Ice Cream Sandwiches Food

MARGARITA ICE CREAM SANDWICHES

Margarita Ice Cream Sandwiches image

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..

Provided by weekend cooker

Categories Dessert

Time 8h25m

Yield 16 treats, 16 serving(s)

Number Of Ingredients 12

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

Steps:

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

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