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Mango Graham Ice Cream Sandwiches

Mango graham ice cream sandwiches with warm honey graham cookies and bright tropical mango filling. The cookies bake until golden, then sandwich softened mango ice cream and get rolled in toasted coconut and lime zest before freezing.
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Prep Time 20 minutes
Cook Time 12 minutes
freezing 2 hours
Total Time 2 hours 32 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

For the honey graham cookies
  • 1.5 cup all-purpose flour
  • 1 cup whole wheat flour
  • 0.5 tsp baking soda
  • 0.5 tsp cinnamon
  • 0.25 tsp salt
  • 0.5 lb unsalted butter softened
  • 0.75 cup brown sugar packed
  • 3 tbsp honey
  • 2 tbsp whole milk
  • 1 tsp vanilla extract
  • 0.5 gallon mango ice cream or sorbet softened
Toasted coconut and lime rolling
  • 0.5 cup toasted coconut flakes for rolling edges
  • 1 tsp lime zest for rolling edges
  • 0.5 lime lime for serving squeeze

Equipment

  • 1 sheet pan

Method
 

Bake the honey graham cookies
  1. Preheat the oven to 350F, then whisk all-purpose flour, whole wheat flour, baking soda, cinnamon, and salt in a bowl until evenly combined.
  2. Beat the softened unsalted butter and packed brown sugar until fluffy, then beat in honey, whole milk, and vanilla extract until smooth.
  3. Add the flour mixture to the wet ingredients and stir until a dough forms with no dry pockets.
  4. Roll the dough to 1/4-inch thick, cut into 3-inch squares, and place on a sheet pan.
  5. Bake 10 to 12 minutes at 350F until the cookies turn golden brown at the edges, then transfer to a rack and cool completely.
Assemble and freeze the ice cream sandwiches
  1. Sandwich softened mango ice cream or sorbet between two cooled graham cookies to form ice cream sandwiches.
  2. Roll the exposed ice cream edges in toasted coconut flakes and lime zest, pressing gently so they adhere.
  3. Freeze for at least 2 hours until firm, then serve with a squeeze of lime.

Notes

Pro tip: soften the mango ice cream just enough to spread, but keep the cookies fully cool so the sandwiches don’t melt or slip. Refrigerate leftovers in a covered container for up to 1 day (they soften); freeze assembled sandwiches for up to 2 months. For a dairy-free swap, choose mango sorbet instead of mango ice cream and keep the butter-based cookies as written.