Triple Berry Moogarita Savory Ice Cream Sandwiches with Chili Lime Candied Almonds

Triple Berry Moogarita Savory Ice Cream Sandwiches with Chili Lime Candied Almonds

Bright, slightly boozy, and playfully spicy, these ice cream sandwiches pair a tart-sweet Triple Berry Moogarita Jam ripple with a tangy lime mascarpone ice cream and crunchy chili lime candied almonds. No oven required. This dessert is handheld, colorful, and a perfect finish for summer dinners or a fun party treat.

Ingredients

• 1 cup Triple Berry Moogarita Jam (product link)
• 1 cup mascarpone cheese, cold
• 1 cup heavy cream, cold
• 1/2 cup whole milk, cold
• 3 tablespoons powdered sugar, sifted
• 1 tablespoon finely grated lime zest (about 1 lime)
• 2 tablespoons fresh lime juice
• 1 teaspoon vanilla extract
• 12 buttery shortbread cookies or lemon cookies (store-bought or homemade), about 2 1/2 inches diameter
• 3/4 cup whole almonds
• 1/4 cup granulated sugar
• 1 tablespoon unsalted butter
• 1/2 teaspoon flaky sea salt
• 1/2 teaspoon smoked paprika or 1/4 teaspoon chipotle powder (adjust to taste)
• 1/2 teaspoon lime zest (for almonds) and 1/2 teaspoon lime juice

Equipment

• Stand mixer with whisk or electric hand mixer
• Freezer-safe loaf pan or shallow container (about 8×4 inches)
• Spoon or small offset spatula
• Saucepan for candied almonds
• Parchment paper

Instructions

1. Make the chili lime candied almonds: Line a small baking sheet with parchment. In a small saucepan over medium heat combine the sugar and 2 tablespoons water and stir until sugar dissolves. Bring to a gentle simmer without stirring and let the syrup bubble until it turns a light amber, about 4 to 6 minutes. Remove from heat and quickly stir in the butter, almonds, smoked paprika or chipotle, lime zest, and lime juice. Toss until almonds are coated, spread on parchment to cool, and sprinkle with flaky sea salt. Once cool, chop roughly for garnish. Set aside.
2. Prepare the lime mascarpone ice cream base: In the bowl of a stand mixer fitted with the whisk, whip the cold heavy cream to soft peaks. In a separate bowl, whisk together mascarpone, whole milk, powdered sugar, lime zest, lime juice, and vanilla until smooth and slightly airy. Fold the whipped cream into the mascarpone mixture until fully combined and fluffy. Taste and adjust lime or sugar if needed.
3. Assemble the ice cream with jam ripple: Line your loaf pan with plastic wrap or parchment for easy removal. Spoon half of the lime mascarpone mixture into the pan and spread evenly. Dollop 1/2 cup of Triple Berry Moogarita Jam across the layer in several spots. Use a skewer or knife to gently swirl the jam into the ice cream layer, creating ribbons but not full blending. Add the remaining mascarpone mixture and repeat with the remaining 1/2 cup jam, swirling lightly to create a marbled effect. Cover tightly and freeze until firm, at least 4 hours or overnight.
4. Assemble the sandwiches: Once the ice cream is firm, remove from freezer and lift out the block using the plastic or parchment. Let sit 2 to 3 minutes at room temperature for easier slicing. Using a sharp knife, slice the ice cream into 12 even rounds roughly matching the diameter of your cookies, or into 6 thicker rounds if you prefer larger sandwiches. If the ice cream softens too much, return to freezer briefly.
5. Sandwich build: Place one cookie bottom-side up, top with an ice cream round, press gently with another cookie to form a sandwich. Roll the exposed edge of the ice cream in the chopped chili lime candied almonds to coat the perimeter. Place finished sandwiches on a tray and freeze for 15 minutes to set.
6. Serve: Let sandwiches sit at room temperature 3 to 5 minutes before serving so they are scoopable and the jam swirl is glossy. Garnish plates with an extra spoonful of Triple Berry Moogarita Jam and a few whole candied almonds. Enjoy!

Notes

• Creative use of product: Triple Berry Moogarita Jam is used both as a flavor ripple inside the ice cream and as a finishing smear on the plate for an extra hit of fruity, lime-tequila brightness. Its hatch chili, chipotle, and jalapeño notes contrast beautifully with the cool, creamy lime mascarpone.
• Make-ahead: Ice cream can be frozen up to 2 weeks. Candied almonds keep in an airtight container for 4 days. Assemble sandwiches close to service time for best texture.
• Variations: Swap the shortbread cookies for chocolate-dipped graham crackers or thin almond cookies for a different crunch profile.