Key Lime Cookie Frozen Yogurt Sandwiches
This dessert recipe for Key Lime Cookie Frozen Yogurt Sandwiches is the perfect summer treat with the flavors of key lime pie.
Over the long weekend, I baked up a new cookie recipe and paired it with frozen yogurt for a sweet treat after dining outdoors. I think the recipe is going to become a summer favorite – Key Lime Cookies.
I love the sweet, tart flavor and creamy filling of key lime pie. For the past few years K and I have taken a winter trip to southwest Florida to spend time with family. On these trips we always enjoy several slices of key lime pie. During our trip in February we visited the South Naples Citrus Grove. I found a bottle of key lime juice and I have been waiting for months to find the right recipe to use it.
My Key Lime Cookies include key lime juice, lime zest and crushed graham crackers. If you don’t have access to key lime juice, the juice from regular limes will work just as well. I made frozen yogurt sandwiches using delicious Kemps Yo² frozen yogurt, purchased at Jewel-Osco.
I picked up two flavors of frozen yogurt: Yo² Salty Caramel Cookie Crunch and Yo² Cold Brewed Coffee. The Cookie Crunch works best for these Key Lime Cookie Frozen Yogurt Sandwiches. You can find Yo² in the ice cream aisle at Jewel-Osco.
Yo² frozen yogurt is a “clean label” product with no high fructose corn syrup, and no artificial flavors or growth hormones.
Making these frozen yogurt sandwiches is easy. Wait for your Key Lime Cookies to cool and use approximately half of a softened ice cream scoop for each sandwich. Here is a quick recipe video for these Key Lime Cookies!
Key Lime Cookie Frozen Yogurt Sandwiches
Ingredients
- 12 graham cracker sheets
- 1/4 cup white whole wheat flour
- 3/4 cup unsweetened coconut flakes
- 1/2 cup sugar
- 2 tbsp lime juice
- 4 tsp lime zest
- 1/3 cup melted coconut oil OR butter
- 1/2 tsp baking soda
- 1 tsp vanilla extract
- 1 tbsp milk
- 1/4 tsp salt
Instructions
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Preheat oven to 350 degrees.
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Add graham cracker sheets to a food processor and mix until the sheets turn into crumbs. Add whole wheat flour, sugar, baking soda, lime zest and salt. Mix until combined.
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In a separate bowl, whisk the eggs and add lime juice, melted coconut oil, vanilla extract, and milk. Mix until combined.
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Add the wet ingredients to the dry ingredients and mix with a spatula until combined. Stir in coconut flakes.
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*Bake for 10-12 minutes.
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Wait for the cookies to cool. Add 1/2 scoop of frozen yogurt between two cookies. Gently press the cookies together to create a sandwich. Eat or freeze immediately.
{Adapted from the Kitchn’s recipe for Graham Cracker Cookies}
I’m Celia. I live in the Chicago area. I'm a mama of two, runner, business owner and former Iowan. My blog includes recipes, fitness and travel posts, and stories about Chicago.
