Experience the ultimate summer indulgence with these exquisite Lemon Ice Cream Sandwiches, featuring delightfully chewy lemon cookies embracing a luscious, tangy lemon ice cream filling.
PIN THIS RECIPE FOR LATER!
When the temperatures soar and the sun beats down, there’s no better way to find sweet relief than with a delightful frozen treat. While many turn to classic ice cream, why not elevate your cool-down strategy with something truly special? If you adore refreshing desserts, you’ll love these Lemon Ice Cream Sandwiches. They offer a unique blend of zesty lemon flavor and creamy texture that’s simply irresistible. For more delicious ways to beat the heat, consider whipping up a vibrant Mango Sorbet, a decadent Red Velvet Ice Cream Cake, or fun Cookies and Cream Ice Cream Cupcakes!
Homemade Lemon Ice Cream Sandwiches: A Burst of Sunshine in Every Bite
I confess, my love affair with lemons is undeniable. There’s something inherently cheerful and invigorating about the bright, zesty flavor of lemon, especially when it transforms into a dessert. The inspiration for these spectacular Lemon Ice Cream Sandwiches struck me unexpectedly. A magazine cover, graced with a captivating lemon confection, seemed to leap into my shopping cart. Once home, it sat on my kitchen counter, a persistent, delicious whisper, until I simply had to recreate that irresistible lemony magic. It was also an undeniable bonus that ice cream was on sale and the summer heat was at its peak – truly, this dessert felt destined to be made.
Ice cream sandwiches hold a special place in my heart as one of my ultimate weaknesses. I rarely buy them commercially because, if I do, an entire box tends to vanish within a couple of days. The magical combination of creamy, cold ice cream nestled between two soft, yielding cookies is pure bliss. It’s a match made in dessert heaven, offering a perfect textural contrast and a symphony of flavors. When you combine that classic comfort with the vibrant tang of lemon, specifically a chewy lemon cookie paired with ice cream infused with rich lemon curd, the result is nothing short of smitten. This Lemon Ice Cream Sandwich recipe is not just a dessert; it’s a delightful experience, ideal for savoring on those long, hot summer days, bringing a burst of refreshing flavor and a smile with every bite.
Why These Lemon Ice Cream Sandwiches Are Your New Favorite Summer Treat
- **Irresistible Flavor Combination:** The bright, zesty lemon from both the cookies and the ice cream creates a wonderfully refreshing and tangy profile that perfectly balances the sweetness.
- **Perfect Texture Contrast:** You get the best of both worlds – a tender, chewy lemon cookie that yields with each bite, perfectly complementing the smooth, creamy, and cold lemon-infused ice cream.
- **Cooling Sensation:** On a sweltering day, these frozen delights are an absolute dream. The chill of the ice cream provides instant relief, while the citrus notes awaken your palate.
- **Homemade Goodness:** Making them yourself means you control the quality of ingredients, resulting in a fresher, more authentic flavor that store-bought versions can’t match.
- **Impressive Yet Simple:** While they look sophisticated, the steps to create these masterpieces are straightforward, making them a rewarding project for any home baker.
Essential Ingredients for Your Zesty Lemon Ice Cream Sandwiches
Crafting the perfect Lemon Ice Cream Sandwich begins with understanding the role each ingredient plays in creating that harmonious balance of flavor and texture. Here’s a detailed look at what you’ll need:
- Unsalted Butter: Start with ½ cup of unsalted butter, ensuring it’s at room temperature. Using unsalted butter allows you to control the overall saltiness of the cookies, and room temperature butter creams beautifully with sugar, creating a light and fluffy base for a tender cookie.
- Granulated Sugar: You’ll need ¾ cup of regular granulated sugar. This provides the essential sweetness for the cookies and contributes to their desirable chewy texture by interacting with the other ingredients during baking.
- Lemon Zest: Don’t skip the 1 tablespoon of fresh lemon zest! This is where the vibrant, aromatic lemon flavor for your cookies truly comes from. Zest contains the flavorful oils of the lemon peel and delivers a much more intense and authentic citrus punch than lemon juice alone. Make sure to zest only the yellow part, avoiding the bitter white pith.
- Baking Soda: A ½ teaspoon of baking soda is crucial for leavening. It reacts with the acidic cream of tartar to create carbon dioxide gas, which helps the cookies rise and prevents them from becoming dense and flat. This ensures a lighter, more tender crumb.
- Cream of Tartar: This often-overlooked ingredient, ¼ teaspoon of cream of tartar, is key to achieving the signature texture of these lemon cookies. It stabilizes the dough, helping to prevent excessive spreading, and contributes to a wonderfully soft and slightly chewy bite. It also enhances the effectiveness of the baking soda.
- Salt: Just ¼ teaspoon of salt is added to balance and enhance all the other flavors in the cookies. It prevents the cookies from tasting bland and helps bring out the brightness of the lemon.
- Large Egg: One large egg acts as a binder, holding the cookie dough together and adding richness and moisture. It also contributes to the overall structure and texture of the cookies.
- Vanilla Extract: Use ½ teaspoon of pure vanilla extract. While lemon is the star, vanilla adds a warm, subtle undertone that complements and rounds out the citrus flavor beautifully, preventing it from being one-dimensional. A pure extract always offers the best flavor.
- All-Purpose Flour: 1½ cups of all-purpose flour provide the structural foundation for the cookies. I’ve only tested this recipe with all-purpose flour, which typically offers the best balance for cookies.
- Vanilla Ice Cream: The recipe calls for 1½ quarts of quality vanilla ice cream. While some might be tempted to use lemon ice cream for an extra citrus blast, vanilla provides a creamy, neutral canvas that allows the lemon curd to truly shine. It offers a perfect creamy counterpoint to the zesty cookies without overwhelming the palate.
- Lemon Curd: You’ll need 1 cup of lemon curd. This is the secret weapon for infusing the ice cream with an intense, tangy lemon flavor. Ever since I began making my own lemon curd, I haven’t looked back. Homemade lemon curd has an unparalleled richness, smoothness, and vibrant flavor that simply can’t be matched by most jarred varieties. If you must, a high-quality store-bought lemon curd can be used as a shortcut, but I wholeheartedly encourage you to try making it yourself. It’s incredibly rewarding and absolutely worth the effort for the superior taste it brings to these sandwiches.
Tips, Tricks, and Expert Advice for Perfect Lemon Ice Cream Sandwiches
Creating homemade ice cream sandwiches, especially ones as delicious as these lemon-infused delights, benefits from a few key strategies. Follow these tips and tricks to ensure your treats turn out perfectly:
Baking the Lemon Cookie Bars
- Use the Right Pans: This recipe is designed for two 8×8-inch baking dishes. Using these specific dimensions helps create the ideal thickness for your cookie “bread.” If you only have one 8×8-inch pan, you can absolutely bake the cookie dough in two batches. This ensures even cooking and prevents overcrowding.
- Consider Pan Alternatives: While a 9×13-inch pan could technically bake all the dough at once, the resulting cookies would be thinner and wider. This might make them less suitable for forming thick, satisfying ice cream sandwiches that fit neatly into an 8×8-inch form later for assembly. Sticking to the recommended pan size is best for consistency.
- Preparation is Key: Always line your baking dishes with foil, leaving an overhang on the sides. This “sling” makes it incredibly easy to lift the baked cookie bars out of the pan once they’ve cooled slightly. Lightly spray the foil with nonstick cooking spray to prevent sticking and ensure a clean release.
- Don’t Overbake: Bake the cookie bars just until they are set, typically around 12-13 minutes. The edges should be lightly golden, and the center should feel firm but still soft. Overbaking will result in dry or crumbly cookies, which won’t be as pleasant in an ice cream sandwich.
- Cool Completely: After baking, let the cookie bars sit in their pans for about 5 minutes before using the foil overhang to lift them out onto a wire cooling rack. It’s crucial that they cool completely to room temperature before assembling the sandwiches. Warm cookies will melt the ice cream instantly.
Assembling and Freezing Your Sandwiches
- Soften the Ice Cream Just Right: Before mixing in the lemon curd, allow your vanilla ice cream to soften slightly at room temperature. It should be pliable enough to stir and spread easily, but not completely melted or soupy. If it’s too soft, the final sandwiches will be icy.
- Thoroughly Combine Lemon Curd: Gently fold the lemon curd into the softened ice cream. You want it evenly distributed for consistent lemon flavor in every bite. Avoid overmixing, as this can incorporate too much air and affect the ice cream’s texture.
- The Plastic Wrap Method: To make removal easy, line one of your 8×8-inch baking dishes (the same size you used for the cookies) with plastic wrap, leaving plenty of excess hanging over the edges. This acts as a protective layer and a handle for lifting.
- Layering for Success: Place one cooled cookie bar snugly into the plastic-lined pan. Spread the lemon-infused ice cream evenly over the top, making sure it reaches all the edges. Then, gently place the second cookie bar on top, pressing down lightly to create a cohesive sandwich.
- Essential Freezing Time: Wrap the entire assembly tightly with the excess plastic wrap and place it in the freezer. Freezing overnight is highly recommended. This extended freezing time ensures the ice cream is thoroughly firm and the sandwich is completely set, which is crucial for clean slicing and prevents the ice cream from squishing out when eaten. Originally, I only froze them for about 4 hours, and they were a bit messy – delightful still, but a longer freeze makes a huge difference!
Storage and Serving Suggestions
- Immediate Enjoyment: If you plan to devour these lemon ice cream sandwiches within a day or two, you can store the finished, uncut slab in the pan, wrapped tightly in plastic wrap, in an airtight container in the freezer.
- Longer Storage: For extended storage (up to 2 weeks or more), it’s best to cut the frozen slab into individual sandwiches first. Then, wrap each sandwich tightly in plastic wrap before storing them in an airtight freezer-safe container. This prevents freezer burn and makes it easy to grab one whenever a craving strikes.
- Serving: When you’re ready to serve, simply remove the frozen slab from the pan using the plastic wrap. Unwrap it and use a sharp knife (a large chef’s knife works best) to cut it into 16 squares. Serving them immediately is ideal. If you’re preparing for a crowd, you can cut them and place them back in the freezer for a short while until guests are ready.
More Refreshing Frozen Desserts to Cool You Down
If you’ve fallen in love with these Lemon Ice Cream Sandwiches, you’re likely a fan of chilled, sweet treats. Here are some other fantastic frozen dessert recipes that will keep you cool and satisfied all season long:
- Strawberry Milkshake Ice Cream Cake: A delightful combination of cake and ice cream, infused with classic strawberry milkshake flavor.
- Iced Chocolate: A rich and creamy chilled chocolate beverage that doubles as a dessert.
- Salted Caramel Ice Cream with Fudge and Toasted Coconut: An indulgent and complex ice cream flavor that’s utterly decadent.
- Fried Ice Cream Recipe: A classic dessert reimagined with crispy cinnamon-sugar tortilla bowls.
- Homemade Vanilla Ice Cream: The ultimate versatile ice cream, perfect on its own or as a base for many desserts.
Frequently Asked Questions About Lemon Ice Cream Sandwiches
Here are answers to some common questions about making and enjoying these homemade Lemon Ice Cream Sandwiches:
Can I use store-bought lemon curd?
While homemade lemon curd is highly recommended for its superior flavor and texture, you can certainly use a good quality store-bought lemon curd as a shortcut. Just be sure to pick one with a vibrant, tangy lemon flavor for the best results.
How far in advance can I make these?
These lemon ice cream sandwiches are excellent for making ahead! Once assembled and frozen overnight, they can be individually wrapped and stored in an airtight container in the freezer for up to 2-3 weeks without significant loss of quality. This makes them perfect for parties or spontaneous cravings.
My cookies turned out hard. What went wrong?
Hard cookies are usually a sign of overbaking. Keep a close eye on your cookie bars in the oven and remove them as soon as the edges are lightly golden and the center is just set. The goal is a soft, chewy cookie to complement the creamy ice cream.
How can I prevent the ice cream from melting too quickly when serving?
Ensure the ice cream sandwiches are thoroughly frozen (preferably overnight) before serving. When you cut them, work quickly. If serving a crowd, you can cut them and place them back in the freezer for a few minutes until ready to hand out. The chewy cookie also helps insulate the ice cream slightly.
Can I add other flavors or mix-ins?
Absolutely! Get creative. You could add a sprinkle of white chocolate chips or finely chopped candied ginger to the cookie dough. For the ice cream layer, a swirl of raspberry sauce or a handful of fresh blueberries could add another dimension of flavor, complementing the lemon beautifully.
Lemon Ice Cream Sandwiches
Author: Deborah Harroun
Prep Time: 20 minutes
Cook Time: 13 minutes
Total Time: 8 hours 45 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Pin Recipe
A perfect way to cool down, these Lemon Ice Cream Sandwiches have chewy lemon cookies with lemon ice cream sandwiched in between.
Ingredients
- 1/2 cup unsalted butter, softened
- 3/4 cup sugar
- 1 tablespoon lemon zest
- 1/2 teaspoon baking soda
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1 egg
- 1/2 teaspoon vanilla extract
- 1 1/2 cups all purpose flour
- 1 1/2 quarts vanilla ice cream
- 1 cup lemon curd
Instructions
- Preheat the oven to 350ºF.
- Line 2 8×8-inch baking dishes with foil, then lightly spray with nonstick cooking spray. Set aside.
- Place the butter in the bowl of a stand mixer (or a large bowl if mixing by hand). Cream the butter until it is smooth, then add the sugar, baking soda, cream of tartar, and salt. Beat until combined. Beat in the egg and the vanilla, scraping the bowl as needed. Start adding the flour 1/2 cup at a time and mix until fully combined.
- Press half of the dough mixture into each of the prepared baking dishes. Press into an even layer. Bake in the preheated oven until the bars are just set, about 12-13 minutes. Remove from the oven, let them sit in the pan for 5 minutes, then lift the foil out and place on a cooling rack to cool completely.
- Slightly soften the ice cream and place in a large bowl. Add the lemon curd and stir to combine.
- Take one of the baking dishes that you used for the bars and line with plastic wrap, letting the excess hang over the edges. Place one of the cookie bars in the pan. Spread the ice cream evenly over the cookie bar, then set the second cookie bar on top. Wrap with plastic wrap and place in the freezer to freeze overnight.
- When ready to serve, remove the bars from the pan using the plastic wrap. Remove the plastic wrap and cut into 16 squares with a sharp knife. Serve immediately, or place back in the freezer until ready to serve.
Recipe Notes:
Adapted from Better Homes and Gardens
Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.
Nutrition Information
Serving: 1 bar, Calories: 205kcal (10%), Carbohydrates: 27g (9%), Protein: 2g (4%), Fat: 10g (15%), Saturated Fat: 6g (38%), Polyunsaturated Fat: 2g, Trans Fat: 0g, Cholesterol: 53mg (18%), Sodium: 103mg (4%), Fiber: 0g, Sugar: 18g (20%)
Keywords: ice cream sandwich, ice cream sandwiches, lemon dessert, summer treat, frozen dessert