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Parve
Medium
8 Hours
Diets 
Creamy, light, and refreshing — a fabulous finale.
2 egg whites
2/3 cup sugar
zest of 1 lemon
1/4 cup freshly squeezed lemon juice
8 ounces (225 milliliters) Kineret Non-Dairy Whipped Topping
1 cup (2 sticks) margarine (use soy-free if needed)
3/4 cup Gefen Confectioners’ Sugar, plus more for sprinkling
1 egg yolk
1 teaspoon Gefen Lemon Extract
1 teaspoon lemon juice
zest of 1 lemon
2 and 1/2 cups Mishpacha Flour
In a large mixing bowl, beat egg whites until you have soft peaks. Slowly add sugar until peaks stiffen.
Add zest and slowly pour in the lemon juice (the mixture will loosen). Transfer to a bowl and set aside.
Beat parve whipping cream until stiff peaks form. Fold lemon mixture into the whipped cream.
Divide the ice cream between two containers and freeze overnight.
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
In a mixer fitted with the cookie paddles, cream margarine and confectioners’ sugar. Add remaining ingredients and beat until combined.
Divide the dough in half.
Sprinkle a sheet of Gefen Parchment Paper with confectioners’ sugar and place half the dough on the sheet. Sprinkle the top of the dough with more confectioners’ sugar.
Place another sheet of parchment paper on top of the dough and roll it out to 1/4-inch (1/2 centimeter) thickness.
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.)
Repeat with the second half of the dough for a total of 28 cookies.
Place the cookies on a lined baking sheet and bake for 12 minutes.
Remove from the oven and sprinkle with more confectioners’ sugar.
Cool for 10 minutes, then transfer to a wire rack.
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).
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.
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.
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.
Photography: Moishe Wulliger Food Styling: Renee Muller
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replace margarine Hi,
can I replace half amount of the margarine with oil?
(love your recipes!!)
We asked Rivky, and she says while she hasn’t tried it with oil, it should work. But reduce the amount by 1 tablespoon – don’t use an equal amount.
does this freeze well? does this freeze well?
Perfectly
Great Came out light and refreshing, great yom tov dessert. Making again for shevuos. Love Rivky’s recipes!