Key lime sammie

Directions

1. For the no-churn ice cream, using a stand mixer fitted with the whisk attachment, beat the cream cheese on medium-high speed until very smooth. Turn the mixer speed to low and slowly add the cream to incorporate, then turn the speed to high. Whip until stiff peaks form.
2. In a separate bowl, use a whisk to mix the condensed milk, vanilla, and salt until thoroughly combined. Gently fold half the whipped cream mixture into the condensed milk mixture to combine. Add the condensed milk mixture to the remaining whipped cream and beat on a very low speed until just combined and smooth.
3. Line a loaf pan with parchment paper. Add the whipped cream mixture. Chill in the freezer for at least eight hours, but preferably overnight.
4. For the pie crust cookies, prepare the dough (or collect the dough scraps) and chill in the fridge until you’re ready to use it. If your dough is frozen, fully thaw it first. Preheat the oven to 350°F. Line a baking sheet with parchment paper. 
5. Sprinkle your work surface with flour, and use a rolling pin to start rolling half of the disk of dough. Rotate the dough 90 degrees after every few passes to work toward creating a circular shape. If the circumference of the disk is not getting larger as you roll, there’s a good chance the dough is stuck to the surface below. Carefully lift the dough and add more flour to the surface.
6. Continue rolling until the dough is about 1/8 inch thick. Use a 3-1/2-to 4-inch cookie cutter to cut out 16 rounds.
7. Sprinkle a thin, even layer of sugar over the prepared baking sheet. Lay the rounds on top. The sugar will caramelize the bottoms of each pie crust round when baking, which creates a barrier to stop the pastry becoming soggy when you add the ice cream. Brush the surface of each round with egg wash and sprinkle a little more sugar over them.
8. Bake for 15 to 17 minutes, or until golden brown. Let cool completely.
9. To assemble, line a baking sheet with parchment paper. Transfer eight pie crust rounds to this tray, sugar side up.
10. Let the ice cream soften a touch, then take a generous scoop of ice cream and place it in the center of one of the baked pie crust rounds. Use the back of the ice cream scoop to press a little well into the ice cream. If you like, add one tablespoon of filling to the well. Top with another pie crust round (sugar side down) and gently squeeze the top and bottom pie crust circles together to form a sandwich. Chill on the baking sheet in the freezer for at least one hour.
11. Wrap each sandwich individually in parchment paper and keep frozen.

Key lime sammies:

1. In step two, add the lime juice and the zest.
2. In step nine, no extra filling is needed.
3. In a microwave-safe bowl, combine the white chocolate chips and coconut oil. Melt in 30-second intervals, stirring between each, until the mixture is melted, smooth, and creamy.
4. Dip half of the chilled sandwich into the white chocolate mixture. Then, working quickly, sprinkle it with graham crumbs. Lay on the prepared baking sheet and chill in the freezer for at least two hours or overnight.

Excerpted from You Wanna Piece of Me? by Jenell Parsons. Copyright © 2020 The Pie Hole Holdings Corp. Photography by Janis Nicolay. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.