The Ultimate Ice Cream Sandwich

Photography, FOODIVINE STUDIO | Food Styling, NATALY SIMARD | Prop Styling, CAROLINE SIMON

These elevated ice cream sammies boast both the zing of key lime flavour and the sweetness of honey graham cookies. You won’t be able to stop at just one!

  • Prep time 1 hour
  • Total time 4 hours
  • Portion size 15 servings
  • Credits : Canadian Living Magazine


Honey Graham Cookies:
Key Lime Pie Ice Cream Filling:


Honey Graham Cookies In bowl, whisk together whole-wheat and all purpose flours, baking powder, cinnamon and salt. Set aside.

In large bowl, using electric mixer on high speed, beat butter with sugar until pale and fluffy, about 2 minutes. In small bowl, mix 3 tbsp warm water, the honey and molasses until smooth.

While beating on medium speed, add reserved flour mixture to butter mixture in 3 additions, alternating with water mixture; beat until smooth dough forms. Divide dough in half; shape into discs, wrap in plastic wrap and refrigerate for 30 minutes.

Preheat oven to 350°F; line 2 baking sheets with parchment paper. Let dough rest on floured work surface for 5 to 10 minutes. Roll out 1 dough disc to about 1/8-inch thickness (sprinkle with a bit of flour, if necessary). Using 2 3/4-inch round cookie cutter, cut out circles, rerolling and cutting scraps as necessary. Arrange cookies 1/2-inch apart on 1 prepared baking sheet. Prick cookies a few times with fork. Bake until edges of cookies start to brown, about 15 minutes. Meanwhile, repeat rolling and cutting steps with remaining dough disc and baking sheet. Let cookies cool completely.

Key Lime Pie Ice Cream Filling In large bowl, mix lime zest and juice with superfine sugar. Working quickly, mix in ice cream until smooth. Cover bowl with plastic wrap and freeze until ice cream is hard, but not frozen solid, at least 1 hour.

Assembly Line baking sheet with parchment paper and place in freezer. Line cooled cookies upside down on cutting board. Working quickly, place one small scoop of Key Lime Pie Ice Cream Filling onto a cookie, then top with another cookie, pressing lightly to adhere. Transfer sandwich directly to baking sheet in freezer. Repeat with remaining cookies and ice cream, ensuring sandwiches do not touch when placed in freezer. Freeze for about 2 hours. (Make-ahead: Can be individually wrapped in plastic wrap and frozen for up to 2 weeks.)



What is sometimes referred to as graham flour is nearly synonymous with whole-wheat flour. Graham flour, used to make the famed crackers, is simply milled slightly coarser than regular whole-wheat flour, but the two are interchangeable.

Nutritional facts Per serving: about

  • Iron 1 mg
  • Fibre 2 g
  • Sodium 175 mg
  • Sugars 27 g
  • Protein 5 g
  • Calories 320
  • Total fat 14 g
  • Cholesterol 50 mg
  • Saturated fat 9 g
  • Total carbohydrate 44 g
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Baking & Desserts

The Ultimate Ice Cream Sandwich