Lemon Ice Cream Sandwiches Recipe

 Lemon ice cream sandwiches are a refreshing twist on the classic treat. Tangy, creamy lemon ice cream is layered between soft, buttery cookies, creating the perfect balance of tart and sweet. They’re ideal for summer days, parties, or as a light dessert after a rich meal.

1. Ingredients (makes 8 sandwiches):

For the Lemon Ice Cream:

1. 2 cups heavy cream

2. 1 cup whole milk

3. ¾ cup sugar

4. 1 tbsp lemon zest

5. ½ cup freshly squeezed lemon juice

6. 1 tsp vanilla extract

7. Pinch of salt

For the Cookies:

1. 1 ½ cups all-purpose flour

2. ½ tsp baking soda

3. ¼ tsp salt

4. ½ cup unsalted butter, softened

5. ¾ cup sugar

6. 1 large egg

7. 1 tsp vanilla extract

8. 1 tbsp lemon zest

2. Cooking and Serving Details:

1. Servings: 8 sandwiches

2. Preparation time: 30 minutes (plus chilling and freezing time)

3. Baking time for cookies: 10–12 minutes

4. Total time: about 6 hours (including freezing)

3. Method:

1. Make Lemon Ice Cream Base: In a saucepan, combine milk, sugar, and a pinch of salt. Heat gently until sugar dissolves. Remove from heat and stir in cream, lemon juice, lemon zest, and vanilla. Chill mixture in the refrigerator for at least 2 hours.

2. Churn Ice Cream: Pour chilled mixture into an ice cream maker and churn according to manufacturer’s instructions until thick and creamy. Transfer to a container and freeze for at least 4 hours or until firm.
   
   Tip: If you don’t have an ice cream maker, freeze mixture in a shallow dish, stirring every 30 minutes until smooth.

3. Prepare Cookies: Preheat oven to 175°C (350°F). In a bowl, whisk together flour, baking soda, and salt. In another bowl, cream butter and sugar until fluffy. Beat in egg, vanilla, and lemon zest. Gradually add dry ingredients until dough forms.

4. Bake Cookies: Scoop dough onto a lined baking sheet, spacing 2 inches apart. Bake 10–12 minutes until edges are golden. Cool completely on a wire rack.

5. Assemble Sandwiches: Place a scoop of lemon ice cream between two cookies. Press gently to spread evenly. Wrap in parchment or plastic wrap and freeze for at least 1 hour to set.

6. Finish: Serve chilled straight from the freezer.

4. Serving Suggestions:

1. Roll the edges in shredded coconut, crushed pistachios, or sprinkles before freezing for decoration.

2. Drizzle lightly with white chocolate for an elegant touch.

3. Serve as a fun party dessert or make mini versions for bite-sized treats.

5. Extra Tips:

1. Use slightly soft cookies for easier biting after freezing.

2. Don’t overbake cookies—they should stay chewy, not crisp.

3. Store sandwiches individually wrapped in the freezer for up to 2 weeks.

4. Add a few drops of lemon extract if you prefer a stronger citrus flavor.

6. Nutrition per sandwich (1 of 8):

1. Calories: ~380 kcal

2. Protein: 5 g

3. Carbohydrates: 47 g

4. Fat: 19 g

5. Fiber: 1 g

6. Sugar: 30 g

7. Sodium: 160 mg