The Scoop on My Lemon Ice Cream Sandwiches
Okay, so imagine this: it's a blazing hot day, the kind where the sidewalk practically sizzles, and all you want is something cold, creamy, and not boring. Enter: lemon ice cream sandwiches. I first whipped these up on a whim after a family picnic—my cousin Liv dared me to make something 'fancy but chill,' which, honestly, sums up my entire cooking ethos. The first batch? A bit of a mess (crumbs everywhere), but everyone devoured them before I could blink. Now they're my not-so-secret weapon for summer hangouts. And sometimes for sneaky late-night fridge raids. Anyway, let's dig in.
Why You'll Love This (Or At Least Why I Do)
I make these when I'm feeling a bit nostalgic for those old-school lemon ices but want something a little creamier (and, okay, less icy on the teeth). My family goes nuts for these because they're just the right balance of tart and sweet—plus, they don't melt right away, so you've got a fighting chance in the summer heat. Sometimes my attempts at 'quick desserts' end up like science experiments gone wrong, but this one? Pretty foolproof, unless you forget them in the freezer, which I've absolutely done. Twice. Oops.
What You'll Need (And What You Can Sub In)
- 2 cups vanilla ice cream (or lemon gelato—sometimes I just use whatever's in the freezer)
- Zest of 1 big lemon (or throw in some orange zest if you’re out, which honestly isn’t a crime)
- ¼ cup lemon juice (fresh is best, but I won’t judge if it’s from a bottle—my grandmother would, though)
- ½ cup sweetened condensed milk (I’ve tried evaporated milk, but it’s...not the same, just don’t)
- 1 box butter cookies (I love those round Danish ones, but graham crackers or even ginger snaps work if you don’t want to be fancy)
- Pinch of salt (sometimes I skip this and regret it, oddly)
- Optional: white chocolate chips for melting/drizzling, or sprinkles for a bit of razzle-dazzle
How I Actually Make These (More or Less)
- Soften your ice cream a bit—just leave it out for 10 minutes or until you can stir it pretty easily (sometimes I microwave it for 15 seconds, but my sister claims that's 'cheating').
- In a bowl, mix the softened ice cream with the lemon zest, juice, condensed milk, and salt. Stir until it's smooth-ish. This is where I usually sneak a taste (who wouldn't?).
- Line a small baking tray (like 9x9in, or whatever you’ve got that fits your freezer) with cling film—makes your life so much easier later.
- Spread the lemony ice cream mixture into the tray, aiming for about 1 inch thick. Don't stress about perfection; mine always ends up lopsided.
- Pop it in the freezer for at least 2 hours, or until it's firm enough to cut without going all melty (I got impatient once and...just ended up with lemon soup. Still tasty, though).
- Once frozen, use a knife or cookie cutter to make squares or circles that will fit your cookies. Or just hack away and eat the odd bits—no judgment.
- Sandwich the ice cream between two cookies. Gently press (not too hard or you’ll have ice cream squeezing out every which way—learn form my mistakes).
- If you want, dip the edges in melted white chocolate or cover with sprinkles. Or both. Or neither. Live your best life.
- Freeze the assembled sandwiches for another hour so they set up nicely. Or just eat one right away if you can’t wait (guilty as charged).
Little Notes (Stuff I Wish I Knew Earlier)
- If you use cheap cookies, sometimes they go soggy faster—but thicker cookies are a bit much. It's a balancing act.
- Sometimes, the ice cream firms up way too much; just let it sit for a minute, and it’s workable again.
- Actually, I find it tastes better the next day—maybe that’s just me!
Some Variations I've Tried (And One I Regret)
- Swapped out lemon for lime—delicious, kind of like a key lime pie vibe.
- Rolled the sides in crushed pistachios. Looks fancy, tastes fancy.
- Once tried with chocolate chip cookies. Not my favorite, but my nephew inhaled them.
- I tried using frozen yogurt instead of ice cream and honestly, it turned out...weirdly icy? Wouldn’t recommend unless you like chewing your desserts.
About the Gear (But Don’t Stress If You Don’t Have It)
All you really need is a mixing bowl, a tray, and a spatula. But if you don’t have a 9x9in tray, just use a loaf pan or even a big plate covered in foil. Cookie cutters are nice for pretty shapes, but a regular knife does the trick. (I once used the rim of a coffee mug. Worked fine, if a bit wonky looking!)
Stashing These For Later (Yeah, Right)
Store them in an airtight container in the freezer. They’ll keep for about a week—though honestly, in my house it never lasts more than a day! If they get icy, just let them soften a minute before eating.
Serving These Up (Our Way, Anyway)
I like piling them on a big plate with extra lemon zest on top—looks cheery. Sometimes we pair them with iced tea or lemonade for a real citrus overload (in a good way). If my aunt is around, she insists on a scoop of blueberry compote on the side. Not traditional, but yum.
Lessons Learned (Aka My Pro Tips)
- Don’t rush the freezing step. I once tried to shortcut it and, well, had lemon puddles everywhere.
- Let your ice cream soften a little before mixing—straight from the freezer is a workout and doesn’t blend well.
- Don’t overfill the cookies. I get greedy sometimes and it just squirts out the sides. Less is more, probably.
Questions I Actually Get (And My Rambly Answers)
- Can I make these ahead? Sure, just keep them wrapped up in the freezer—mine lasted three days before the kids found them.
- Why use condensed milk? It makes the ice cream creamier and a bit richer. Plus, it helps the lemon flavor pop. You could skip it, but I wouldn't, unless you're after a lighter bite.
- Do they work with gluten-free cookies? Yep! Just use your favorite GF brand. Actually, I find some GF cookies stay crunchier in the freezer. Go figure.
- Can I use sorbet? You could, but it'll be way more tart and icy. Maybe that's your thing?
- What's the best cookie for these? Oh, that's a debate! I like butter cookies, but honestly, try digestives, shortbread, or even homemade. (If you’re feeling extra, check out these lemon sugar cookies from Sally's Baking Addiction.)
- Where do you get your sprinkles? Haha—good question. I usually grab a tub from King Arthur Baking or, honestly, whatever's on sale at the corner shop.
Anyway, that's my ramble about lemon ice cream sandwiches—give them a go, and let me know if you come up with any wild variations. Oh, and if you want to see more zesty desserts, Bon Appétit has a killer roundup (not sponsored, I just get hungry browsing).
Ingredients
- 1 cup heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- ½ teaspoon vanilla extract
- 16 soft sugar cookies
- ¼ cup unsalted butter, softened
Instructions
-
1In a medium bowl, whisk together heavy cream, whole milk, granulated sugar, lemon juice, lemon zest, and vanilla extract until the sugar is dissolved.
-
2Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until thick and creamy.
-
3Transfer the lemon ice cream to a container and freeze for at least 3 hours, or until firm.
-
4Spread a thin layer of softened butter on the flat side of each sugar cookie.
-
5Scoop about ¼ cup of lemon ice cream onto the flat side of 8 cookies. Top each with another cookie, buttered side down, and gently press to form sandwiches.
-
6Wrap each sandwich in parchment paper and freeze for 30 minutes before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!