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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 200.5
  • Total Fat: 6.5 g
  • Cholesterol: 17.3 mg
  • Sodium: 133.5 mg
  • Total Carbs: 32.9 g
  • Dietary Fiber: 0.7 g
  • Protein: 2.9 g

View full nutritional breakdown of Margarita Ice Cream Sandwiches calories by ingredient
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Margarita Ice Cream Sandwiches

Submitted by: DUTCHBUTT

Introduction

Adapted from http://www.myrecipes.com/recipe/margarita-
ice-cream-sandwiches-50400000113024/
Adapted from http://www.myrecipes.com/recipe/margarita-
ice-cream-sandwiches-50400000113024/

Number of Servings: 16

Ingredients

    1/2 cup unsalted butter, softened
    .75 cup sugar
    1 large egg (substitute)
    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 sugar
    1/2 teaspoon coarse sea salt

    1.5 cups vanilla reduced-fat ice cream, softened
    1.5 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. 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 1/8 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.


Serving Size: 16 sandwiches

Number of Servings: 16

Recipe submitted by SparkPeople user DUTCHBUTT.






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