Summer's a great time to start baking. This cool and tasty dessert is just the thing to get started with.
ingredients
ingredients
method
step-by-step directions

Lemon Ice Cream Sandwiches

  • For the Cookie:
  • 8 ounces Unsalted Butter (room temperature)
  • 1 cup Confectioners Sugar
  • 1 tablespoon Lemon Zest (finely grated)
  • 1/2 teaspoon Salt
  • 2 cups All-Purpose Flour (plus more for rolling)
  • For the Filling:
  • 4 ounces Cream Cheese (room temperature)
  • 1 tablespoon Finely Grated Lemon Zest
  • 2 teaspoon Lemon Juice
  • 1 to 1 1/2 cups Confectioners Sugar
  • 1/2 Gallon Vanilla Ice Cream (in cardboard carton)
step-by-step directions
  • For the Cookie: Mix the butter, confectioners’ sugar, lemon zest and salt on high speed until combined.  Gradually add flour.  Dough will be stiff.
  • Turn dough onto a piece of plastic wrap and pat into a disk, about ½ inch thick.  Wrap and chill until firm, about 1 hour.  
  • Preheat oven to 350° (right before the dough is taken out of fridge).
  • Lightly flour table, parchment paper or wax paper and rolling pin.  Roll dough to about 1/8 inch thick.  If dough cracks, allow it to warm up slightly.  Cut out cookies with a 1” round cutter (reroll scraps only once; chill dough if too soft).
  • Place cookies on baking sheet 1” apart.  Bake for 12-15 minutes or until the edges barely begin to turn brown.  Transfer to a wire rack to cool completely.  
  • For the Filling: Prepare the filling by mixing cream cheese, lemon zest and lemon juice until smooth.  Add 1 cup Confectioner’s mixing until smooth.  Stir in more sugar, as necessary, to create a firm but spreadable filling.  Place filling in a plastic bag and snip the corner. Squeeze about 1/2 teaspoon lemon filling onto half of the cookies.  Set aside.
  • Cut the ice cream, in the carton, into 1/2-inch thick bricks. Using a cookie cutter, cut 1-inch rounds out of the ice cream. Place on top of the lemon filling. Gently top with another cookie.  Repeat until all the cookies are filled.
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