Zesty Lemon Ice Cream Cookie Sandwiches

  5.0 – 7 reviews  • Fruit
A double dose of lemon makes these frosty ice cream sandwiches irresistible. The cookies have lemon zest, lemon juice and lemon extract, and before they’re sandwiched with vanilla ice cream, they’re smeared with tangy lemon curd.
Level: Easy
Total: 4 hr 45 min
Active: 45 min
Yield: 12 servings

Ingredients

  1. One and a half 1.5-quart cartons vanilla bean ice cream, softened
  2. 3 cups all-purpose flour
  3. 3/4 teaspoon baking soda
  4. 1/2 teaspoon baking powder
  5. 1/2 teaspoon cornstarch
  6. 1/2 teaspoon sea salt
  7. 1 cup (2 sticks) unsalted butter, at room temperature
  8. 1 1/2 cups granulated sugar
  9. 1 large egg
  10. 2 teaspoons lemon zest plus 1 tablespoon fresh lemon juice
  11. 1 teaspoon lemon extract
  12. Coarse sugar, for rolling, optional
  13. 3/4 to 1 1/2 cups lemon curd
  14. Yellow sprinkles, for decorating

Instructions

  1. Spoon the ice cream into a rimmed baking sheet and spread to 1/2-inch thickness. Freeze until firm, 2 to 3 hours. Use a 3-inch round cookie cutter to cut the ice cream into 12 rounds, reshaping the ice cream “sheet” as needed. Keep frozen.
  2. Preheat the oven to 350 degrees F. Line 2 rimmed baking sheets with parchment paper.
  3. Stir together the flour, baking soda, baking powder, cornstarch and salt in a large bowl; set aside.
  4. Beat the butter and granulated sugar with an electric mixer at high speed until creamy. Add the egg, and beat until the yellow disappears. Beat in the lemon zest, juice and extract.
  5. Add the flour mixture in 2 batches and beat until combined. Roll the dough into twenty-four 2-inch balls. Roll the balls in coarse sugar, if using, and place on the prepared pans. Use the bottom of a glass to press down the dough balls.
  6. Bake until the cookies are set and lightly golden on the bottoms, 15 to 18 minutes. Remove to wire racks to cool completely.
  7. To assemble the sandwiches, spread 1 to 2 tablespoons lemon curd on the flat sides of 12 cookies. Sandwich an ice cream round between 2 cookies (one lemon curd-coated and one uncoated). Roll the edges in the sprinkles. Wrap and freeze the ice cream sandwiches until ready to serve.

Nutrition Facts

Serving Size 1 of 12 servings
Calories 634
Total Fat 31 g
Saturated Fat 19 g
Carbohydrates 83 g
Dietary Fiber 2 g
Sugar 56 g
Protein 8 g
Cholesterol 123 mg
Sodium 267 mg

Reviews

Jennifer Martinez
Great making it for our church
Cory Martin
I am going to make that all that lemon yum.
Mark Cooley
I’m definitely going to make this can you use cake flour instead of all-purpose flour.
Anthony Jones
First, I only made the cookies! I absolutely will make these cookies again! I did add the zest and juice of two lemons so it made them slightly more lemony. This is such a great recipe!
Christian Castaneda
Ok only made the cookie. But very very tasty! Great lemon flavor! Will definitely make again! Thanks for sharing
Anthony Perez
LOVE THIS! LOVE LOVE LOVE IT! THANKS KARDEA!!!!!!!!

 

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