Phenomenal Phoods

Margarita Ice Cream Sandwiches

Ingredients:

• Margarita Ice Cream Sandwiches
• 1/2 cup butter, softened
• 1 cup sugar
• 1 large egg
• Zest of 2 limes
• Juice of 2 limes
• 2 1/2 cups flour
• 1 1/2 teaspoons baking powder
• A pinch of salt
• 1 teaspoon turbinado sugar (I used demerara sugar)
• 1/2 teaspoon coarse sea salt
• 2 cups vanilla ice cream
• 2 cups lime sherbet

Instructions:

1. Cream the butter and sugar together with a mixer until fluffy. Add the egg, zest from 1 lime and lime juice and beat until well combined.
2. Add the flour, baking powder and salt, beating until just combined.
3. Divide the dough in half and shape each section into a 6-inch log. Wrap each section in plastic wrap and refrigerate for at least an hour until it is firm enough to slice.
4. Preheat the oven to 350 degrees F.
5. Cut each log into 16 slices, and place them on baking sheets lined with parchment paper. Combine the zest of the remaining lime, the turbinado sugar and sea salt and sprinkle evenly over each cookie.
6. Baked at 350 for 10 minutes or until edges are lightly browned. Cool completely before adding the ice cream (I put them in the freezer for a while).
7. Combine the vanilla ice cream and the sherbet in a bowl with a spatula. If it softens up too much when you combine it, put it back in the freezer for a while. Spoon some of the ice cream onto each cookie and top with another cookie. Freeze until firm (at least an hour). My mom also suggests wrapping them each in plastic wrap so they don't fall apart, but mine held up fine when the ice cream was firm enough.