Lemon Strawberry Ice Cream Sandwiches

This week I have been experimenting with ice cream sandwiches using the “easy breezy” ice cream recipe from my last post. I love the combination of berries and lemon so I came up with a lemon cookie to pair with my strawberry ice cream. Raspberry or blueberry ice cream or sorbet would also be fantastic with this lemon cookie.

Lemon Cookies (makes 12)


  • 1¾ cup all-purpose flour
  • ½ tsp baking soda
  • ½ tsp Kosher salt
  • 1 tbsp lemon zest, (1 small lemon)
  • ½ cup unsalted butter, room temperature
  • 1 cup sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 4 tbsp lemon juice, freshly squeezed

Method of Preparation:

  • Preheat oven to 350℉. Prepare a large baking sheet with a non-stick spray, or parchment paper, set aside.
  • In a medium bowl whisk the flour, baking soda, salt, and lemon zest.
  • In large mixing bowl beat the butter for a few seconds, add the sugar and mix until light and fluffy. Add in the egg, vanilla, and lemon juice. Mix until fully combined.
  • Continue mixing while you add in the dry ingredients. Mix until fully combined.
  • Drop cookie dough by the spoonful onto the prepared cookie sheet. Bake until light golden on edges, approximately 12- 14 minutes. Remove from oven, let cool on the cookie sheet about 5 minutes and then remove to continue cooling on a wire rack.
  • Using standard ice cream school, take one level scoop and sandwich in between two lemon cookies.
  • Package each cookie in a wax bag and freeze

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