If it were up to me, it would be Cinco de Mayo every day of the year. I could eat tacos every day for the rest of my life and never get tired of eating tacos. Same goes for chips and guac.
Margaritas are another favorite. If you’re looking for the perfect margarita recipe, I’ve already got you covered. If you’re looking for the perfect margarita-inspired Cinco de Mayo dessert, look no further.
Just in time for the big holiday (Cinco de Mayo is this Thursday, in case you forgot!), I bring you a festive dessert that’s full of lime with a hint of salt – Margarita Ice Cream Sandwiches!
Margarita Ice Cream Sandwiches
for the cookies:
1/2 cup butter, softened
3/4 cup sugar
1/4 tsp lime zest (from half a lime)
1/2 tsp baking soda
1/2 tsp cream of tartar
1/4 tsp salt
1/2 tsp vanilla extract
1 1/2 cups flour
1/2 tsp fine sea salt
for the ice cream:
1 1/2 quart container vanilla ice cream
1 10 oz. jar lime curd
Preheat oven to 350 degrees. Line an 8×8 inch baking pan with foil and set aside
In the bowl of an electric mixer, beat butter on medium speed for 30 seconds. Add sugar, lime peel, baking soda, cream of tartar, and salt and beat until combined, scraping the bowl occasionally. Add egg and vanilla and beat until combined, then beat in flour.
Take half the dough, break it into small pieces, and place them around the bottom of the pan. Gently press the dough down until the bottom of the pan is covered. Sprinkle the dough generously with sea salt. Bake for 12 minutes or until golden. Use the foil and the cookie from the pan and cool on a wire rack. Allow the pan to cool as well, then repeat these steps to bake and cool the other half of the dough.
When both cookies are cooled, soften the ice cream by placing it in a large bowl and stirring it until creamy. Add the lime curd and stir to blend.
Line the pan again with foil and then with plastic wrap. Place one of the baked cookie squares upside down in the pan. Spread the ice cream mixture on top of the cookie. Top with the remaining cookie, right side up. Cover the pan with foil and freeze for at least 4 hours or until ice cream is firm.
When ready to serve, cut the cookies into 16 squares. Leftovers can be kept in the pan in the freezer.
Recipe adapted from Better Homes and Gardens