Lemon Ice Cream Sandwiches

Rivky Kleiman Recipe By
  • Cook & Prep: 8 h
  • Serving: 12
  • Contains:

Creamy, light, and refreshing — a fabulous finale.

Ingredients (12)

Lemon Ice Cream

Lemon rounds

Start Cooking

Prepare the Ice Cream

  1. In a large mixing bowl, beat egg whites until you have soft peaks. Slowly add sugar until peaks stiffen.

  2. Add zest and slowly pour in the lemon juice (the mixture will loosen). Transfer to a bowl and set aside.

  3. Beat parve whipping cream until stiff peaks form. Fold lemon mixture into the whipped cream.

  4. Divide the ice cream between two containers and freeze overnight.

Prepare the Rounds

  1. Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).

  2. In a mixer fitted with the cookie paddles, cream margarine and confectioners’ sugar. Add remaining ingredients and beat until combined.

  3. Divide the dough in half.

  4. Sprinkle a sheet of Gefen Easy Baking Parchment Paper with confectioners’ sugar and place half the dough on the sheet. Sprinkle the top of the dough with more confectioners’ sugar.

  5. Place another sheet of parchment paper on top of the dough and roll it out to 1/4-inch (1/2 centimeter) thickness.

  6. Use a three-inch (10-centimeter) cookie cutter to cut out cookies. (Gather the surrounding dough, form into a ball, and repeat the steps until all the dough is done.)

  7. Repeat with the second half of the dough for a total of 28 cookies.

  8. Place the cookies on a lined baking sheet and bake for 12 minutes.

  9. Remove from the oven and sprinkle with more confectioners’ sugar.

  10. Cool for 10 minutes, then transfer to a wire rack.

Assemble

  1. Divide cooled lemon rounds between two baking sheets. Place the two baking sheets in the freezer for 15 minutes (so your sandwich cookies form nicely and the ice cream doesn’t melt while you’re assembling them).

  2. Remove one baking sheet and one ice cream container from the freezer. Place a medium-sized scoop of ice cream in the center of a cookie. Top with a second cookie. Press down to spread the ice cream evenly.

  3. Lay the ice cream sandwich on the baking sheet. (To make sure that the ice cream doesn’t melt, after making three to four sandwiches, place the baking sheet and the ice cream back in the freezer.) Repeat until all the cookies in this batch are formed into sandwiches, then freeze.

  4. Repeat these steps with the second baking sheet of cookies and the second container of ice cream, until all the ice cream sandwiches are done.

Credits

Photography: Moishe Wulliger

Food Styling: Renee Muller

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