Wednesday, June 8, 2011

Margarita Ice Cream Sandwiches

This is a great way to end a Mexican meal. Make these puppies a day ahead and stow them away in the freezer. A wonderful treat at the end of a spicy day. Nibble them poolside too. Easy to pass around and no one can say no to these.

Ingredients:
  • ½       cup unsalted butter or butter of choice, softened
  • 1        cup sugar
  • 1        large egg
  • 5        teaspoons grated lime rind, divided
  • 2        tablespoons fresh lime juice
  • 11.25 ounces all-purpose GF flour (about 2 ½ cups)
  • 1 ½    teaspoons GF baking powder
  • 1/3     teaspoon table salt
  • 1        teaspoon turbinado sugar
  • ½       teaspoon coarse sea salt
  • 2        cups vanilla ice cream, softened
  • 2        cups lime sherbet, softened

Directions:
  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 1/3 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. 
  7. Wrap logs individually in plastic wrap; chill 3 hours or until firm. 
  8. Preheat oven to 350. Cut each log into 1 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. 
  12. Remove from baking sheets, and cool completely on wire rack.
  13.  Place vanilla ice cream and sherbet in a medium bowl; lightly fold and swirl together.
  14.  Scoop ¼ cup ice cream mixture onto bottom of one cookie, and top with one cookie. 
  15. Cover each sandwich with plastic wrap; freeze 4 hours or until firm.
  16.  (Make ahead and save for later) About 16 servings.

Source: Maureen Callahan



2 comments:

  1. Wait... Ice cream sandwiches and margarita in one recipe! Too good to be true. Yum!
    -Erin

    ReplyDelete
  2. That's what I thought! What a refreshing way to do it. Thanks for stopping by.

    ReplyDelete