Raspberry Lemonade Ice Cream Sandwiches Kids Love
If you want to put a smile on their faces….serve them Raspberry Lemonade Ice Cream Sandwiches!!
Because who doesn’t love an ice cream sandwich?! Especially on on a hot summer day!
You can make homemade vanilla ice cream.
Or you can simply swirl fresh raspberries and lemon zest into a tub of store bought ice cream.
Then once you sandwich it between two Lemon Crinkle Cookies you’ll be transported into summer thyme heaven!
Have you made homemade ice cream in a ziplock bag? It’s super easy and so much fun! You just need a few ingredients. Coarse salt or rock salt with ice in a gallon ziplock. Cream, sugar, and vanilla in a quart ziplock.
Then there’s a whole lot of shaking! You’ll be surprised by the creamy texture too! I know you’ll love it!
Through trial and error, I found it well worth an hour to individually freeze the ice cream ahead of time. Simply line ramekins in plastic wrap and fill with slightly softened ice cream. Pop in the freezer for an hour. This firms it up nicely!
I found the perfect Lemon Crinkle Cookie recipe over at Lauren’s Latest. They were absolutely delicious for these yummy ice cream sandwiches.
The simple lemon dough is rolled in powdered sugar before baking giving the final cookies their signature crinkle. These cookies are wonderful on their own with a light bright lemon flavor. But when you fill raspberry lemonade ice cream between them they are pure happiness.
I made enough cookies to make 12 ice cream sandwiches. Although we gave it an honest try we weren’t able to eat them all that night.
Have no worries.
They freeze beautifully so you can enjoy them all week long!
What’s your favorite summer time treat? I’d love for you to comment below. Your feedback is so important to me (and keeps me seriously motivated). Don’t forget to follow us @LemonyThyme on Instagram and Facebook!
xo Libby
Raspberry Lemonade Ice Cream Sandwiches
Ingredients
For Ice Cream
- 2 pints vanilla ice cream
- 6 ounces fresh raspberries
- zest of one lemon
For Lemon Crinkle Cookies
- 1/2 cup butter softened to room temperature
- 1 cup granulated sugar
- 1/2 teaspoon vanilla
- 1 large egg
- zest of one lemon
- 1 Tablespoon lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1 1/2 cups all-purpose flour
- 1/2 cup powdered sugar for rolling cookie dough
Instructions
For Ice Cream
- Soften vanilla ice cream slightly and swirl in raspberries and lemon zest. Line up to 12 ramekins with plastic wrap. Spoon about 1/2 cup of ice cream into each and cover with edges of plastic wrap. Freeze for 1 hour.
For Lemon Crinkle Cookies
- Preheat oven to 350° F. Line two baking sheets with parchment paper.
- Cream butter and sugar together with a mixer until fluffy about 3 minutes. Add in vanilla, egg, lemon zest and lemon juice and beat until well combined. Mix in flour, baking powder, baking soda and salt until well combined. Roll dough into 24 equal sized balls. Place powdered sugar into a bowl. Roll each dough ball in powdered sugar then place on prepared baking sheets about 2 inches apart. Bake for 9-11 minutes until bottoms just start to turn golden. Allow to cool for 5 minutes before transferring to cooling racks. Cool completely before using for ice cream sandwiches.
For Raspberry Lemonade Ice Cream Sandwiches
- Remove ice cream filled ramekins from freezer. Lift out plastic wrap (run bottom of ramekin under hot water for a few seconds if necessary). Sandwich ice cream between two lemon crinkle cookies. Serve immediately or wrap in plastic and return to freezer. Best if eaten within two weeks. Enjoy!
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