SWEET-TART LEMON ICE CREAM SANDWICHES
Steps:
- Mix 2 tablespoons each coarse white sugar and lemon- or lime-flavored gelatin powder. Sandwich lemon sorbet between lemon cookies; roll the sides in the sugar mixture. Freeze at least 1 hour
ZESTY LEMON ICE CREAM COOKIE SANDWICHES
A double dose of lemon makes these frosty ice cream sandwiches irresistible. The cookies have lemon zest, lemon juice and lemon extract, and before they're sandwiched with vanilla ice cream, they're smeared with tangy lemon curd.
Provided by Kardea Brown
Categories dessert
Time 4h45m
Yield 12 servings
Number Of Ingredients 14
Steps:
- Spoon the ice cream into a rimmed baking sheet and spread to 1/2-inch thickness. Freeze until firm, 2 to 3 hours. Use a 3-inch round cookie cutter to cut the ice cream into 12 rounds, reshaping the ice cream "sheet" as needed. Keep frozen.
- Preheat the oven to 350 degrees F. Line 2 rimmed baking sheets with parchment paper.
- Stir together the flour, baking soda, baking powder, cornstarch and salt in a large bowl; set aside.
- Beat the butter and granulated sugar with an electric mixer at high speed until creamy. Add the egg, and beat until the yellow disappears. Beat in the lemon zest, juice and extract.
- Add the flour mixture in 2 batches and beat until combined. Roll the dough into twenty-four 2-inch balls. Roll the balls in coarse sugar, if using, and place on the prepared pans. Use the bottom of a glass to press down the dough balls.
- Bake until the cookies are set and lightly golden on the bottoms, 15 to 18 minutes. Remove to wire racks to cool completely.
- To assemble the sandwiches, spread 1 to 2 tablespoons lemon curd on the flat sides of 12 cookies. Sandwich an ice cream round between 2 cookies (one lemon curd-coated and one uncoated). Roll the edges in the sprinkles. Wrap and freeze the ice cream sandwiches until ready to serve.
LEMON-SPICE ICE CREAM SANDWICHES
These cakey cookies partner well with citrus and other fruit flavors, as shown here, but also with coffee, green tea, or nearly any ice cream you like.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 1h
Yield Makes 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Butter a 10-by-15-inch rimmed baking sheet and line with parchment; butter parchment. In a bowl, whisk together flour, cinnamon, ginger, and salt. In another bowl, whisk together butter, sugar, molasses, lemon zest and juice, and eggs. Whisk dry ingredients into wet ingredients until smooth. Spread batter evenly in prepared sheet.
- Bake until cake is dry to the touch and edges begin to pull away from sheet, 12 to 14 minutes. Let cool 5 minutes. Loosen edges with a knife; flip out of sheet. Remove parchment; flip top-side up onto a wire rack. Let cool completely.
- Transfer cake to a work surface; cut in half crosswise. Place one half top-side down on a piece of plastic wrap. Beat ice cream until malleable, then spread over cake in a 1-inch-thick layer (go all the way to edges; don't worry if a bit oozes out, as it will be trimmed later). Top with second half of cake, top-side up. Wrap in plastic and freeze at least 8 hours and up to 1 week. Use a serrated knife to trim edges and cut into 1 1/4-by-3-inch pieces. Serve immediately, or wrap in plastic and freeze for up to 1 week.
LEMONY ICE CREAM SANDWICHES
Crispy, elegant waffle cookies are the perfect packaging for pistachio, strawberry, or coffee ice cream drizzled with a bright pop of homemade lemon curd in these next level ice-cream sandwiches.
Provided by Sarah Carey
Time 20m
Yield Makes 1
Number Of Ingredients 3
Steps:
- Scoop slightly softened ice cream onto waffle cookie. Drizzle with 1 tablespoon lemon curd (if it's too thick, stir in a bit of water or lemon juice first).
- Top with another cookie, pressing to flatten slightly. Freeze until firm, at least 15 minutes or, wrapped in plastic in a single layer on a baking sheet, up to 1 week.
LEMON ICE CREAM SANDWICHES WITH BLUEBERRY SWIRL
Provided by Gina Marie Miraglia Eriquez
Categories Microwave Bake Kid-Friendly Backyard BBQ Frozen Dessert Summer Lemon Juice Gourmet
Yield Makes 8 servings
Number Of Ingredients 20
Steps:
- Make lemon ice cream:
- Transfer ice cream to a microwave-safe bowl and microwave at 30 percent power in 10-second intervals, stirring, until softened, about 50 seconds total (see cooks' note, below).
- Stir in lemon zest and juice. Spread ice cream thinly in a 13-by 9-inch baking dish and freeze while making compote and sandwich layers.
- Make blueberry compote:
- Cook blueberries, sugar, and zest in a 12-inch heavy skillet over medium-high heat, thoroughly crushing blueberries with a potato masher, until juices are released and sugar has dissolved, about 2 minutes.
- Stir together lemon juice and cornstarch, then stir into blueberry mixture. Boil, stirring, 1 minute (mixture will thicken).
- Transfer blueberry compote to a bowl and chill until cold, about 1 hour. Discard lemon zest.
- Make sandwich layers while compote chills:
- Preheat oven to 375°F with rack in middle. Butter baking pans and line with foil, leaving a 1-inch overhang on each side, then butter foil.
- Whisk together flour, baking powder, baking soda, and salt in a small bowl. Beat together butter and brown sugar in another bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes. Beat in egg and vanilla. At low speed, add flour mixture in 2 batches, mixing until just combined.
- Divide batter between baking pans and spread into thin, even layers with offset spatula. Bake until golden-brown but still tender, 10 to 12 minutes. Cool completely in pans, about 30 minutes.
- Assemble sandwiches:
- Dollop tablespoons of blueberry compote all over ice cream, then swirl it gently through ice cream with a spoon. Spoon all of ice cream over 1 sandwich layer (in pan) and spread evenly using clean offset spatula. Invert second sandwich layer over ice cream, pressing gently to form an even sandwich. Wrap baking pan in plastic wrap and freeze until firm, at least 2 hours.
- Transfer sandwich to a cutting board using overhang. Trim edges if desired, then cut into 8 pieces.
LIVELY LEMON ICE CREAM SANDWICHES
Categories Fruit
Number Of Ingredients 3
Steps:
- Soften ice cream and mix in the lemon peel. Top 6 cookies with softened ice cream, about 1 tbsp. per cookie. Then top off with another cookie to make a cookie sandwich. Wrap the cookies sandwich in plastic wrap and refreeze until ready to eat.
ICE CREAM SANDWICHES
These ice cream sandwiches make a perfect summertime treat. The thin brownie cake layer bakes quickly, which is a bonus on hot days, and the filling need not be homemade. Freezing time can vary so be sure to plan ahead. Give the assembled cake plenty of time before trying to cut and wrap individual sandwiches and make sure the finished sandwiches are well-frozen before serving.
Provided by Samantha Seneviratne
Categories easy, ice creams and sorbets, dessert
Time 8h35m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees. Butter a 13- by 18-inch rimmed baking sheet and line it with parchment paper.
- In a medium bowl, whisk together flour, cocoa powder, baking powder and salt.
- In a large bowl, whisk together butter and sugar until creamy. Add eggs, one at a time, and beat until smooth. Beat in vanilla. Add the flour mixture and beat until combined. (The batter will be thick.)
- Scrape batter into the pan and, using an offset spatula, smooth to a thin, even layer, leaving a small border of parchment paper around the edges. Bake until cake is set, 10 to 12 minutes. Transfer pan to a rack to cool completely.
- When you are ready to assemble, remove ice cream from freezer and let it stand for a few minutes to soften slightly.
- Using the parchment, transfer the cake to a cutting board. Cut cake in half crosswise so that you have 2 pieces that are about 9 by 13 inches each. Using a large ice cream scoop, dollop ice cream evenly over the top of one half of the cake. Using an offset spatula, spread ice cream into an even layer. Place the remaining piece of cake on the ice cream, with the top facing down, to make a large sandwich cake. Immediately wrap it well in plastic wrap and freeze until firm, at least 8 hours.
- Remove the large sandwich cake from the freezer and take off the plastic wrap. Trim about 1/4 inch off of each edge and then cut into 12 smaller sandwiches. Wrap each sandwich well in plastic wrap and freeze until firm and ready to serve.
Nutrition Facts : @context http, Calories 324, UnsaturatedFat 6 grams, Carbohydrate 39 grams, Fat 18 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 11 grams, Sodium 191 milligrams, Sugar 26 grams, TransFat 0 grams
GINGERSNAP AND LEMON ICE CREAM SANDWICHES
Steps:
- Make the gingersnaps:
- Preheat the oven to 350°F. In a bowl with an electric mixer cream together the butter, 1/2 cup of the granulated sugar, and the brown sugar until the mixture is light and fluffy, add the molasses, and beat the mixture until it is smooth. In another bowl whisk together the flour, the ginger, the cinnamon, the allspice, the baking soda, and the salt, add the flour mixture to the butter mixture, and stir the mixture until it forms a soft dough. Form the dough into 24 balls (each about 1 1/2 inches in diameter), roll the balls in the additional granulated sugar, coating them, and arrange them 2 inches apart on buttered baking sheets. Bake the gingersnaps in batches in the middle of the oven for 13 to 15 minutes, until they are crisp and cracked but still soft inside, and let them cool on the sheets for 5 minutes. Transfer the gingersnaps with a metal spatula to racks and let them cool completely.
- Sandwich a scoop of the ice cream between 2 of the gingersnaps, pressing the cookies together, form 11 more sandwiches in the same manner, and roll the edges in the pistachios. Freeze the sandwiches on a tray, covered, until they are hard. The sandwiches may be made 2 days in advance and kept covered and frozen.
More about "lively lemon ice cream sandwiches recipes"
EASY LEMON ICE CREAM SANDWICHES - JUST A TASTE
From justataste.com
5/5 (1)Total Time 10 minsCategory DessertCalories 42 per serving
- In the bowl of a stand mixer fitted with the paddle attachment (or using a handheld beater), blend the cream cheese, lemonade and sweetened condensed milk until smooth.
- Using a spatula, fold in the whipped cream then pour the mixture into the prepared pan. Fold the plastic wrap up over the ice cream mixture then wrap the pan securely with additional plastic wrap and freeze it until solid.
- When ready to serve, invert the ice cream onto a cutting board. Using a cookie cutter or sharp knife, cut the ice cream into circular servings.
LEMON ICE CREAM SANDWICHES | RICARDO
From ricardocuisine.com
5/5 (6)Total Time 40 minsCategory DessertsCalories 540 per serving
LEMON ICE CREAM SANDWICHES - TASTE AND TELL
From tasteandtellblog.com
Reviews 7Category DessertCuisine AmericanTotal Time 8 hrs 45 mins
BLUEBERRY LEMON ICE CREAM SANDWICHES — UNWRITTEN RECIPES
From unwrittenrecipes.com
CLASSIC ICE CREAM SANDWICHES RECIPE - SIMPLY RECIPES
From simplyrecipes.com
OUR 19 BEST ICE CREAM SANDWICH RECIPES - MARTHA STEWART
From marthastewart.com
EASY ICE CREAM SANDWICH RECIPES FOR A SWEET SUMMER TREAT
From foodnetwork.ca
MEYER LEMON ICE CREAM SANDWICHES - CRAVINGS OF A …
From cravingsofalunatic.com
LEMON COOKIE ICE CREAM SANDWICHES - OTTAWA …
From ottawamommyclub.ca
QUICK & SNAPPY GINGER LEMON ICE CREAM SANDWICHES
From foodnetwork.ca
BEST LIVELY LEMON ICE CREAM SANDWICHES RECIPES - RECIPERT.COM
From recipert.com
261332 LIVELY LEMON ICE CREAM SANDWICHES RECIPES - RECIPEOFHEALTH
From recipeofhealth.com
LIVELY LEMON ICE CREAM SANDWICHES RECIPES RECIPE
From alicerecipes.com
ICE-CREAM SANDWICHES | JAMIE OLIVER RECIPES
From jamieoliver.com
ICE CREAM SANDWICHES RECIPE (EASY AND CLASSIC) | THE …
From thekitchn.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love