You can fill these cookies with any ice cream you please, but I chose Tillamook white chocolate raspberry swirl. A fruity ice cream is a perfect complement to the citrus in the cookie. These cookies are good on there own, but they make for a delicious sandwich cookie on a hot summer night. I find that after you zest your lemon taken couple of teaspoons of sugar and rub the lemon zest with the sugar in between your fingers. It helps to break it down a bit and give it a better flavor in the cookie. You can make them ahead or store them in the freezer wrapped in plastic wrap. Remove them and let them thaw slightly before serving.
Makes about 12 -15 ice cream sandwiches
- 1 cup unsalted butter, softened
- 2 cups sugar, plus 2 teaspoons
- 2 eggs
- 1 teaspoon pure vanilla extract
- 1 1/2 tablespoons fresh squeezed lemon juice
- 1 tablespoon finely grated lemon zest
- 3 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 gallon favorite fruity ice cream
Preheat oven to 350 degrees. In a bowl, whisk together flour, baking powder, baking soda, and salt. In a large mixing bowl with paddle attachment, cream butter and sugar for several minutes until light and fluffy. Zest lemon and then place in a bowl with 2 teaspoons of sugar. Rub zest in between your fingers until zest absorbs sugar a bit and softens and add to mixer. Add eggs, one at a time, scraping down sides as needed, vanilla, lemon juice, mix to combine. Add flour mixture to mixing bowl and stir to combine. Drop helping tablespoon or two of dough (try to make as uniform as possible ) on to parchment lined baking sheet. Bake for 10-12 minutes. Remove from oven and allow to cool slightly before transferring to baking rack to cool completely.
make the ice cream sandwiches:
Once completely cooked, remove ice cream from freezer once slightly softened, take about 1/2 cup out of container and shape in a round about the size of your cookie. It doesn’t need to be perfect. Working quickly, place the ice cream on the cookie and the second cookie on top. Push the ice cream along the sides to fill any gaps. This is a good time to use your vinyl gloves! Wrap the sandwich in plastic wrap and place in freezer. Repeat the process. Allow sandwich cookies to set in freezer for a couple of hours before serving. Enjoy!