Snack: Lime-Mint Ice Cream Bars

Recipe by Woman's Day Kitchen Fresh mint leaves and lime zest make for a refreshing and tangy combination — the perfect match for a gingersnap cookie crust.

Ingredients

36 gingersnap cookies
1/4 c. unsalted butter
2 c. heavy cream
1 can sweetened condensed milk
1/2 c. sour cream
1 1/2 tsp. pure vanilla extract
1/2 c. roughly chopped fresh mint leaves
1 tbsp. grated lime zest

Instructions

Heat oven to 350 degrees F. Line a 9- by 13-inch baking pan with nonstick foil, leaving a 3-inch overhang on two sides.
In a food processor, process the cookies until finely ground. Add the butter and pulse until blended. Press the cookie mixture into the bottom of the prepared pan. Bake until golden brown, 8 to 10 minutes. Let cool completely, about 25 minutes.
Using an electric mixer on high speed, beat the heavy cream, condensed milk, sour cream, and vanilla in a large bowl until thick, stiff peaks form, 3 to 5 minutes. Fold in the mint and lime zest.
Spread the mixture over the cooled crust. Cover and freeze until firm, at least 8 hours and up to 2 weeks. When ready to serve, use the overhangs to transfer to a cutting board and cut into bars.

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