Strawberry Lemon Ice Cream Sandwiches
Yield 12 ice cream sandwiches
Strawberry lemon ice cream sandwiches combine homemade lemon sugar cookies and store-bought strawberry ice cream to make a delicious summer treat!
Big Lemon Sugar Cookies:
- 2 cups sugar, divided
- zest of 2 lemons, divided
- 1 cup butter, softened
- 2 large eggs, at room temperature
- 1 teaspoon vanilla
- 1 tablespoon fresh lemon juice
- 2 3/4 cups flour
- 1/4 teaspoon salt
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
Lemon Strawberry Ice Cream Sandwiches:
- One batch of Big Lemon Sugar Cookies
- Half gallon of strawberry ice cream
Make the cookies:
- lemon sugar: In a mini food processor, blend 1/2 cup sugar with 1 tablespoon lemon zest. Pulse several times until the lemon zest is incorporated into the sugar. Put sugar mixture in a shallow bowl and stir lightly with a fork to break up any clumps. Set aside.
- Prepare cookie dough: In a medium bowl, stir together flour, salt, cream of tartar and baking soda. Set aside.
- In a large mixing bowl, cream together butter and remaining 1 1/2 cups of sugar. Blend in eggs, one at a time then add vanilla, lemon juice, and remaining lemon zest. Add flour mixture, one cup at a time, blending well after each addition, until all flour is incorporated. Cover bowl with plastic wrap and refrigerate for at least one hour.
- Preheat oven to 350 degrees.
- Shape the cookies: Using a jumbo cookie scoop or a spoon and your hands, shape two tablespoonfuls of dough into a ball and roll in lemon sugar. Place ball of dough on parchment-lined cookie sheet and press down lightly with the bottom of a glass until cookie is about 1/2 inch thick. Repeat. Six cookies will fit on one 18-by-13-inch baking sheet.
- Bake cookies for 10-12 minutes at 350 degrees, until set but not browned. Remove cookies to wire rack and let cool completely.
Make the ice cream sandwiches:
- Let the ice cream sit at room temperature for a few minutes until softened and scoopable.
- Put one scoop of ice cream on the bottom of one lemon cookie and cover with another cookie. Push down until ice cream reaches the edges of the cookies. Run a spoon (or a finger) around the outside of ice cream sandwich to catch any ice cream that tries to escape.
- If the ice cream is very soft and starting to run, place sandwiches on a tray in the freezer unwrapped for 15 minutes to allow the filling to harden before wrapping. Wrap ice cream sandwiches in waxed paper and store in freezer.
- Sandwiches are best eaten after sitting in the freezer for at least an hour or two.
Recipe by Pinch My Salt at http://pinchmysalt.com/strawberry-lemon-ice-cream-sandwiches/