Happy Hour: Margarita Ice Cream Sandwiches!

 A triple play of interesting things going on here: Margarita (and all of its yummy, cold saltiness), Cookies (sprinkled with both salt and sugar. Hmmm...) and Ice Cream (and it's green!).  It seemed like an ice cream sandwich that a grown up would eat; something that would repay us for all of those vile, half-melted, gummy vanilla/chocolate concoctions that were forced upon us as children.

I had to go to the grocery store for this one, but just the "local" one (about 20 minutes away).  I learned there was something called "Turbinado Sugar" and it wasn't all that cheap but its rather beautiful to look at. I grabbed a few limes and visited the ice cream aisle for the first time in about 12 years.

It's not a quick, throw-together recipe. It's not complicated by any means, but keep in mind I do my cooking after attending pre-dawn bootcamp, peeling my son off the walls and throwing laundry in. Time is at a minimum.

I was beginning to wonder if the final outcome would be worth making these from scratch.

In a word, yes!

The sea salt mixed with the sweet turbinado sugar and the smooth lime coolness was delightful, especially  in 95 degree South Carolina weather. While the dessert is based on an adult beverage, the recipe does not call for alcohol, so even the kids can enjoy it.

 I will tell you that once you mix the ice cream and sherbet together and begin to assemble the sandwiches, it melts FAST. My daughter assisted me in wrapping the sandwiches and popping them into the freezer while I put the next one together.

Pros: Would be great for a party, as you can make them ahead of time.

Cons: They are a bit messy to eat, too, so make sure you have lots 'o napkins.

Four thumbs up from this crowd. They were too sloppy to transport to the baseball coaching staff, but y'all know where I live so come on over and grab one outta the freezer. If there are any left!

MARGARITA ICE CREAM SANDWICHES

Ingredients

• 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 sugar
• 1/2 teaspoon coarse sea salt
• 2 cups vanilla reduced-fat ice cream, softened
• 2 cups lime sherbet, softened

Preparation

• 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.