Difficulty: Simple
Makes: 12 portions
Nutrition Per Portion:
- Serving Size: 1 of 12 sandwiches
- Calories: 634
- Total Fat: 31 g
- Saturated Fat: 19 g
- Carbohydrates: 83 g
- Fiber: 2 g
- Sugar: 56 g
- Protein: 8 g
- Cholesterol: 123 mg
- Sodium: 267 mg
Total Time: 4 hours 45 minutes (includes chilling and cooling)
Hands-on Time: 45 minutes
A double burst of lemon gives these frozen sandwich treats their irresistible charm. The cookies use lemon zest, fresh lemon juice, and lemon extract, and before sandwiching with vanilla ice cream, a layer of tart lemon curd is added for extra zing.
Ingredients:
- One and a half (1.5-quart) tubs vanilla bean ice cream, softened
- 3 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon cornstarch
- 1/2 teaspoon sea salt
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1 1/2 cups granulated sugar
- 1 large egg
- 2 teaspoons grated lemon zest plus 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon lemon extract
- Coarse sugar (optional, for rolling)
- 3/4 to 1 1/2 cups lemon curd
- Yellow sprinkles (for decorating)
Special tool: 3-inch round cookie cutter
- Scoop the ice cream onto a rimmed baking sheet and spread to about 1/2-inch thick. Place in the freezer until firm, about 23 hours. Using the 3-inch cookie cutter, cut 12 circles from the ice cream, reshaping the remaining ice cream as needed. Return rounds to the freezer until ready to assemble.
- Preheat the oven to 350F. Line two rimmed baking sheets with parchment paper.
- Whisk together the flour, baking soda, baking powder, cornstarch, and salt in a large bowl; set aside.
- In a separate bowl, beat the butter and sugar on high speed until smooth and creamy. Add the egg and mix until blended. Stir in the lemon zest, lemon juice, and lemon extract.
- Add the dry ingredients to the wet in two additions, mixing until just combined. Shape the dough into 24 balls (about 2 inches each). If using, roll each ball in coarse sugar and place on the prepared baking sheets. Flatten each ball with the bottom of a flat glass.
- Bake until the cookies are set and the bottoms are just golden, about 1518 minutes. Transfer to wire racks and cool completely.
- To assemble: Spread about 1 tablespoon of lemon curd on the underside of 12 cookies. Place a frozen ice cream disk onto each curd-coated cookie, then top with a second cookie and press gently to adhere. Roll exposed ice cream edges in yellow sprinkles if desired. Wrap each sandwich and store in the freezer until ready to serve.
Categories:
Note:
- Please refrigerate any leftover sandwiches in the freezer to keep the ice cream firm.
