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Key Lime Pie lovers, meet your new summer obsession: Key Lime Pie Ice Cream Sandwiches! These frozen treats take everything you adore about the classic dessert—tangy citrus, rich creaminess, and buttery graham cracker goodness—and sandwich it into one irresistible handheld bite. The star of the show is a homemade key lime ice cream, made with whole milk, heavy cream, real egg yolks, and a generous splash of Nellie & Joe’s Key West Lime Juice, plus a hit of fresh lime zest for that extra zing. It’s nestled between two soft, spiced graham cracker cookies made from scratch using a blend of whole wheat and all-purpose flours, dark brown sugar, honey, molasses, and a touch of cinnamon. The result? A perfectly balanced combo of tart, sweet, creamy, and chewy—basically summer in every bite.
The recipe can be found here.
First, you want to prepare the ice cream. Add ice to a large glass bowl and place a smaller bowl inside / on top of the ice. Place a fine mesh strainer over the bowl. Set aside.
Add the milk and heavy cream to a medium saucepan. Heat on medium-low and stir frequently until the temperature reaches 170 degrees F (recommend using a candy thermometer) and bubbles start to form around the edges of the pan, but do not boil.
In a separate bowl, whisk the egg yolks, then gradually whisk in the sugar until the mixture is smooth. Temper the eggs by adding a drizzle of the hot milk to the bowl while whisking. Continue to whisk and add more hot milk until all ingredients are combined. You must keep whisking or the eggs will start to cook.
Return the mixture to the saucepan and continue to heat over medium-low heat until the mixture coats the back of a wooden spoon. The temperature should be around 185 degrees F (again, use a candy thermometer), but do not boil.
Pour the mixture through the strainer and into the smaller bowl that’s sitting in ice. Cool the ice cream for 30 minutes, stirring occasionally. Then, cover and refrigerate for at least 4 hours or up to overnight.
When ready, stir in the key lime juice and lime zest. Then, pour into your ice cream maker and process according to manufacturer instructions.
Line a 9×13 baking pan with plastic wrap. Pour the ice cream into the baking pan and smooth into an even layer. Cover and place in the freezer until frozen solid, typically overnight.
While the ice cream freezes, prepare the graham crackers. Add the whole wheat flour, AP flour, sugar, baking powder, baking soda, salt and cinnamon to the bowl of a food processor. Pulse until combined.
Add the butter and pulse until the mixture resembles cornmeal. Add the honey, molasses, milk, and vanilla. Process until it forms a ball of dough. Add additional milk if too dry and not forming a ball, adding 1 Tbsp at a time.
Remove and wrap in a large piece of plastic wrap, pressing into a disk that’s approximately ½-inch thick. Refrigerate for 1 hour.
Preheat the oven to 350 degrees F and line 2 baking sheets with parchment paper. Remove ½ of the dough and place on a piece of parchment paper or lightly floured counter. Roll to about 1/8-1/4-inch thick. Slice into crackers and place on the baking sheet. Make the crackers as large or small as you want for your ice cream sandwiches. Use a fork to poke a few holes in each cracker. Repeat with the other half of the dough.
Bake for 10 minutes. The edges should be slightly browned, and the crackers will puff up slightly. Let cool completely. Store in an airtight container if not ready to make the sandwiches right away.
When ready to make the sandwiches, remove the ice cream from the baking pan and slice to match the size of the crackers. Sandwich the ice cream between 2 graham crackers. Serve and enjoy!
The recipe can be found here.
Whether you’re hosting a backyard barbecue, lounging poolside, or just craving a cool, citrusy pick-me-up, these Key Lime Pie Ice Cream Sandwiches are the perfect way to beat the heat. With the creamy tang of homemade key lime ice cream and the soft, honey-kissed graham cracker cookies, every bite delivers that nostalgic pie flavor in a fun, frozen twist. Make a batch, stash them in the freezer, and get ready to fall in love with your new favorite summer dessert!
Happy Cooking!
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