I was in need of a summery dessert to go along with a Mexican-themed dinner, and since the mercury is rising here I thought something cool would be perfect. Sadly, I’m no longer in Mexico, where the local nieves man pedals his icecreamcycle around the neighbourhood, nor am I very good at baking sweet things. However, I am good at drinking tequila… and that became the inspiration for this dish! I adjusted a lime-infused cookie recipe from the Rebar Modern Food Cookbook (coincidentally, my favorite cookbook!) and added some sorbet to make Margarita Ice Cream Sandwiches! ¡Buen provecho!
Margarita Ice Cream Sandwiches (Makes a seemingly random quantity.)
- 1 cup granulated sugar
- 1/4 cup unsalted butter
- 1 tablespoon vegetable oil
- Zest of 2 limes
- 1 large egg
- 3 tbsp tequila
- 1 3/4 cups unbleached flour
- 1/4 cup toasted pumpkin seeds (salted or not), roughly chopped
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- Lime sorbet, to serve
Preheat the oven to 350 degrees.
In a large bowl, cream the sugar, oil, butter and lime zest until light and fluffy. Add the egg and tequila, and beat together to incorporate.
In a separate bowl, whisk together the flour, pepitas, baking soda and salt.
Add the dry ingredients to the wet ingredients and stir to incorporate. Add the pumpkin seeds and mix through the dough.
Drop three-tablespoon sized rounds of dough onto a cookie sheet leaving space in between to allow the cookies to spread. Press each ball of dough to flatten.
Bake for ten to twelve minutes, until baked through. Cool completely on a wire rack.
To assemble ice cream sandwiches, place one cookie upside-down on a plate, and top with a scoop of lime sorbet. Top with another cookie.