Lime & Chili Pepper Ice Cream Cookie Sandwich

We have been waiting for good summer-like weather for a long time, and it’s finally here! Nothing better than those tiny spicy and refreshing ice cream sandwiches created by our partner Sharon Elston, aka The Spice Lady to celebrate !

Difficulty: Easy

Prep time: 20 minutes

Cooking Time: 12 minutes

Recipe for 48 cookies (24 sandwiches)


  • 2 cups all-purpose Cuisine Soleil organic gluten free flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 teaspoon chili flakes, or fresh birds eye chili (minced), more or less
  • 8 tablespoons (1 stick) unsalted butter, at room temperature
  • 1 cup granulated sugar
  • 1/4-cup whole milk
  • 1/2 tsp vanilla extract
  • 1 large egg
  • 1/4 cup finely grated lime zest
  • Vanilla Ice cream – coconut, ginger, vanilla or lime would work
  • Confectioners sugar for presentation


  • Preheat oven to 350°F.
  • In a medium-mixing bowl, sift together the flour, baking powder, and salt.
  • Stir in the dried chili flakes, or fresh chili set aside.
  • In a large mixing bowl, use an electric mixer to cream the butter and sugar together on medium-high speed until they are light and fluffy.
  • Add the milk and vanilla.
  • Beat in the egg.
  • Mix in the flour mixture and lime zest.
  • Drop with a portion scoop or by tablespoons onto a non-stick cookie sheet.
  • Press with the heal of your hands until the round mound is flattened to about ¼ inch.
  • Bake until golden brown on the bottom. About 12 minutes.
  • Take two cooled cookies and place about 1/3 cup ice cream between, repeat.
  • Sprinkle with confectioners sugar, optional