Raspberry Limeade Ice Cream Sandwiches

I’ve been craving a cherry limeade from Sonic for about 7 years now. No, really. I gave up soda sometime in college, and to this day, I never have it–with one exception: Barbecue. If I’m eating a chopped brisket sandwich, I’m sipping on Dr. Pepper. It’s just my Texan roots that make it so. Last time I had barbecue, I was super duper pregnant, and even more steadfast in my anti-soda ways. I told myself I’d only fill up my glass half-way from the fountain. I succeeded!…in filling it up half-way no less than 3 times. And then another time on the way out the door. Mama fail. Oh well, Camille still seems fine.

My eyes spotted a jar of bright red raspberry sorbet in the grocery store the other day, and I swear it was an out-of-body experience when I reached into the freezer and put it in my grocery cart. I almost never buy ice cream. I like making it, or we go to Ted Drewes. But I had to have this bright red sorbet! I mean, look at the color! It’s something no Photoshop adjustment can create. It’s ruby jewel-toned and I adore it. When I sandwiched it between two bright and zesty lime cookies, it was perfection!

I wish I could tell you if you can add the raspberry sorbet and the put the cookie sandwiches back in the freezer to serve later, but honestly, I eat these straight away. They never make it that long.  But if you have willpower, please, make them and let me know!

I had some leftover no-churn strawberry ice cream in the freezer, and I was going to test it with the lime cookies but again, I ate them all so quickly! Next time, next time. There will definitely be a next time for stuffing sorbet and ice cream between soft, little lime cookies.

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Yield: 4

Raspberry Limeade Ice Cream Sandwiches

Print

Mini ice cream sandwiches.

Prep Time 1 hour 10 minutes

Cook Time 10 minutes

Total Time 1 hour 20 minutes

Ingredients

• 4 tablespoons unsalted butter, at room temperature
• 1/4 cup powdered sugar
• 1 lime, zested
• juice of 1 lime (about 1 tablespoon)
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 4 mini scoops store-bought raspberry sorbet

Instructions

1. Preheat the oven to 350.
2. In a medium bowl, beat together with an electric mixer on medium-high speed the butter, sugar, zest and lime juice. Beat until light and fluffy.
3. Add the flour and salt, and beat just until combined.
4. Cover the bowl and refrigerate for at least 1 hour until firm.
5. On a small baking sheet, scoop 8 balls of dough, smaller than a tablespoon. Roll them into perfect balls before placing on the baking sheet evenly spaced.
6. Bake for 10 minutes, until the edges turn a light golden brown. Don't remove the cookies before they brown, because this is so much flavor!
7. Let the cookies cool completely.
8. Turn 4 cookies over, top with mini scoops of sorbet, place the other cookie on top and serve.

Recommended Products

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• 
  Homemade Ice Cream Containers (1.5 Quart)
• 
  Quarter Sheet Pan
• 
  Cuisinart Handheld Mixer with Storage Case, White

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 246Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 31mgSodium: 139mgCarbohydrates: 35gFiber: 1gSugar: 21gProtein: 2g

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