Margarita Ice Cream Sandwiches
Beat the heat with these Margarita Ice Cream Sandwiches, a dessert that effortlessly blends creamy indulgence with refreshing, citrusy flair. Velvety homemade lime-tequila ice cream is sandwiched between buttery graham cracker crusts, creating a playful twist on a classic cocktail. The lime zest and juice bring a bold tang, while hints of tequila and triple sec add a boozy kick for grown-up sophistication. With a prep time of just 40 minutes and no cooking required for the ice cream, this recipe offers a perfect make-ahead treat for summer parties or quiet evenings. These salty-sweet, zesty, and slightly boozy ice cream sandwiches are sure to be the ultimate showstopper—ideal for anyone craving a frozen dessert that's as fun as it is flavorful.
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Recipe Information
Ingredients
- 2 cups Heavy cream
- 1 14-ounce can Sweetened condensed milk
- 2 tablespoons Lime zest
- 1 cup Lime juice
- 2 tablespoons Tequila
- 1 tablespoon Triple sec (or orange liqueur)
- 12 whole crackers Graham crackers
- 8 tablespoons Unsalted butter
- 2 tablespoons Granulated sugar
- 1 teaspoon Salt
Instructions
In a large mixing bowl, whip the heavy cream using a hand or stand mixer until stiff peaks form. This should take about 3-5 minutes.
Gently fold in the sweetened condensed milk, lime zest, lime juice, tequila, and triple sec. Be careful not to deflate the whipped cream too much.
Transfer the mixture to a freezer-safe container, cover it, and freeze for at least 6 hours or overnight until firm.
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a food processor, pulse the graham crackers until they form fine crumbs. Alternatively, place them in a sealed plastic bag and crush them with a rolling pin.
Melt the butter and mix it with the graham cracker crumbs, granulated sugar, and salt in a bowl until the mixture has the texture of wet sand.
Press the graham cracker mixture evenly into a rectangular shape on the prepared baking sheet, about 1/4 inch thick.
Bake for 8-10 minutes, or until golden brown and set. Let it cool completely, then cut it into 12 equal rectangles to match the size of the whole graham crackers.
To assemble, scoop about 1/3 cup of the margarita ice cream onto one graham cracker rectangle. Top with another rectangle and gently press to form an ice cream sandwich.
Wrap each sandwich in parchment paper or plastic wrap and freeze for another 1-2 hours to firm up.
Serve chilled and enjoy your Margarita Ice Cream Sandwiches with a salty-sweet, citrusy, and slightly boozy flavor!
Nutrition Facts
Calories |
4848 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 326.9 g | 419% | |
| Saturated Fat | 179.2 g | 896% | |
| Polyunsaturated Fat | 15.0 g | ||
| Cholesterol | 863 mg | 288% | |
| Sodium | 3744 mg | 163% | |
| Total Carbohydrate | 400.5 g | 146% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 321.6 g | ||
| Protein | 41.7 g | 83% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1278 mg | 98% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 1980 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
