I’ve been craving a cherry limeade from Sonic for about 7 years now. No, really. I gave up soda sometime in college, and to this day, I never have it–with one exception: Barbecue. If I’m eating a chopped brisket sandwich, I’m sipping on Dr. Pepper. It’s just my Texan roots that make it so. Last time I had barbecue, I was super duper pregnant, and even more steadfast in my anti-soda ways. I told myself I’d only fill up my glass half-way from the fountain. I succeeded!…in filling it up half-way no less than 3 times. And then another time on the way out the door. Mama fail. Oh well, Camille still seems fine.
My eyes spotted a jar of bright red raspberry sorbet in the grocery store the other day, and I swear it was an out-of-body experience when I reached into the freezer and put it in my grocery cart. I almost never buy ice cream. I like making it, or we go to Ted Drewes. But I had to have this bright red sorbet! I mean, look at the color! It’s something no Photoshop adjustment can create. It’s ruby jewel-toned and I adore it. When I sandwiched it between two bright and zesty lime cookies, it was perfection!
I wish I could tell you if you can add the raspberry sorbet and the put the cookie sandwiches back in the freezer to serve later, but honestly, I eat these straight away. They never make it that long. But if you have willpower, please, make them and let me know!
I had some leftover no-churn strawberry ice cream in the freezer, and I was going to test it with the lime cookies but again, I ate them all so quickly! Next time, next time. There will definitely be a next time for stuffing sorbet and ice cream between soft, little lime cookies.
Raspberry Limeade Ice Cream Sandwiches
Mini ice cream sandwiches.
Ingredients
- 4 tablespoons unsalted butter, at room temperature
- 1/4 cup powdered sugar
- 1 lime, zested
- juice of 1 lime (about 1 tablespoon)
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 4 mini scoops store-bought raspberry sorbet
Instructions
- Preheat the oven to 350.
- In a medium bowl, beat together with an electric mixer on medium-high speed the butter, sugar, zest and lime juice. Beat until light and fluffy.
- Add the flour and salt, and beat just until combined.
- Cover the bowl and refrigerate for at least 1 hour until firm.
- On a small baking sheet, scoop 8 balls of dough, smaller than a tablespoon. Roll them into perfect balls before placing on the baking sheet evenly spaced.
- Bake for 10 minutes, until the edges turn a light golden brown. Don't remove the cookies before they brown, because this is so much flavor!
- Let the cookies cool completely.
- Turn 4 cookies over, top with mini scoops of sorbet, place the other cookie on top and serve.
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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 246Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 31mgSodium: 139mgCarbohydrates: 35gFiber: 1gSugar: 21gProtein: 2g
You know what is sad? How much this babe of mine doesn’t like sweets! Like I get sick right after eating anything more than a nibble. Shame I tell you. I hope my sweet tooth returns upon his birth as this mama needs these sorbet cookies!
I LOVE Sonic’s cherry limeades! Such a fun, guilty pleasure- especially when they have happy hour and it’s only a $1 —> clearly I’ve been more than a few times. And- are you in St. Louis?! We just moved there a few weeks ago and have already been to Ted Drewes like 5 times. It’s so unbelievably good! These look amazing, can’t wait to make them!
Yummy!! These look amazing!!
How adorable! Loving that pop of red, and loving that it’s just store bought sorbet! Wishing you well with the little one :) XO
I can’t believe how incredibly simple this recipe seems for a treat that seems like a lot of work! Leave it to you, man. And oh mama, I try to avoid soda as much as possible but since I’ve been preggo, when I do have a few sips of a Coke, my eyes roll back in my head and I let out guttural moans.. super sexy coming from a huge pregnant lady still in her pajamas.
I love everything about these!!!