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Margarita Ice Cream Sandwiches For Warm Fall Days

Recently I was asked to appear on In the Kitchen on KLTV again, and I gladly accepted. I love planning something fun to try on-air that I think the viewers will enjoy, and the state of the weather usually contributes to my choices. 

It’s been a hot summer in the U.S., so we have all been trying to make things that cool us off, as well as things that are summer-y and fun. 

Here’s one recipe for a dessert that is really fun;  adults will love it  and it can be pre-made for parties, barbecues, or just for grabbing on your own from the freezer for a “party for one” on your tastebuds.  🙂  They’re so tasty that they’ll be appreciated all the way through fall football parties, too.

Picture from Cooking Light magazine

 

Margarita Ice Cream Sandwiches

 

  • 1/2 cup unsalted butter, softened
  • 1 cup sugar
  • 1 large egg
  • 5 teaspoons grated lime rind, divided
  • 2 tablespoons fresh lime juice
  • 11 1/4 ounces all-purpose flour (about 2 1/2 cups)
  • 1 1/2 teaspoons baking powder
  • 1/8 teaspoon table salt
  • 1 teaspoon turbinado or demerara  sugar
  • 1/2 teaspoon coarse sea salt
  • 2 cups vanilla reduced-fat ice cream, softened
  • 2 cups lime sherbet, softened
Method:
  • 1. Place butter and sugar in a large bowl; beat with a mixer at medium speed for 5 minutes or until light and fluffy. Add egg, 1 tablespoon lime rind, and lime juice; beat 2 minutes or until well combined.
  • 2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and 1/8 teaspoon table salt; stir with a whisk. Add flour mixture to butter mixture, and beat just until combined.
  • 3. Divide dough into 2 equal portions. Shape each portion into a 6-inch log. Wrap logs individually in plastic wrap; chill 3 hours or until firm.
  • 4. Preheat oven to 350°.
  • 5. Cut each log into 16 (about 1/3-inch-thick) slices, and place 1 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 at 350° for 10 minutes or until edges are lightly browned. Cool for 2 minutes on pans on a wire rack. Remove from baking sheets, and cool completely on wire rack.
  • 6. Place vanilla ice cream and sherbet in a medium bowl; lightly fold and swirl together. Scoop 1/4 cup ice cream mixture onto bottom of one cookie, and top with one cookie. Cover each sandwich with plastic wrap; freeze 4 hours or until firm.

Maureen Callahan, Cooking Light 
JUNE 2011

These were a big hit on the set at KLTV7; I was thankful that I had remembered to freeze some of these, individually wrapped, ahead of time for showing the “final product” on the show, as well as to share with the crew when it was over. They really do have the flavor of a margarita, with the lime zest, lime sherbet, and light sprinkling of coarse salt on the cookie.  I think you’ll love it! 

Enjoy!

 


 

 

 

 

 

 

 

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