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Mango Graham Ice Cream Sandwiches

Mango graham ice cream sandwiches with honey-brown graham cookies sandwiching vivid mango ice cream. Bake the cookies golden, then freeze assembled sandwiches for clean, sliceable tropical summer treats with coconut and lime edges.
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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: 340
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
For assembly
  • 0.5 gallon mango ice cream or sorbet, softened
  • toasted coconut flakes for rolling edges
  • lime zest for rolling edges
  • lime, for serving

Equipment

  • 1 sheet pan

Method
 

Make the honey graham cookies
  1. Preheat the oven to 350F and line a sheet pan. Whisk the all-purpose flour, whole wheat flour, baking soda, cinnamon, and salt together in a bowl.
  2. Beat the softened unsalted butter and packed brown sugar until fluffy. Add the honey, whole milk, and vanilla extract and mix until smooth.
  3. Stir the flour mixture into the wet ingredients until a dough forms. Roll the dough to 1/4-inch thick and cut into 3-inch squares.
  4. Bake for 10-12 minutes at 350F until golden. Cool completely on the sheet pan.
Assemble and freeze sandwiches
  1. Place mango ice cream or sorbet between two graham cookie squares to form sandwiches. Press the edges into toasted coconut flakes and lime zest so the sides are coated.
  2. Freeze the sandwiches for at least 2 hours until firm. Serve with a squeeze of lime.

Notes

Pro tip: soften the mango ice cream or sorbet just enough to spread, but keep it cold enough to hold shape while assembling—if it gets too melty, freeze it briefly before pressing into coconut and lime zest. Store sandwiches covered in the freezer for up to 2 weeks; freezing is required for best texture. For a lighter option, use mango sorbet instead of ice cream to reduce richness while keeping the tropical mango flavor.