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

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Raspberry Lemonade 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 sandwich raspberry lemonade ice cream between them they are pure happiness.

Course Dessert

Prep Time 15 minutes minutes

Cook Time 11 minutes minutes

Freezer Time 1 hour hour

Servings 12

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!

The post Raspberry Lemonade Ice Cream Sandwiches Kids Love appeared first on Lemony Thyme.

Or elevate a bowl of ice cream.

Or swirl into a frozen cocktail.

Fresh Raspberries, sugar and lemon juice pureed in a blender or food processor, then pressed through fine mess strainer to remove the seeds.

The result is a silky smooth, slightly tart, vibrant sauce.

Just a few drops of this luscious sauce will transform a Flourless Chocolate Cake plate.

And a spoonful of this gorgeous silky smooth raspberry puree over Vanilla Bean Ice Cream is dreamy.

A little raspberry love swirled into ice cream will elevate your ice cream sandwiches!

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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Fresh Raspberry Puree

Fresh Raspberry Puree is such a lovely way to add a finishing touch to a dessert or elevate a bowl of ice cream or swirl into a frozen cocktail.

Course Sauce

Prep Time 5 minutes minutes

Author Libby with Lemony Thyme

Ingredients

• 12 ounces fresh raspberries
• 2-3 Tablespoons sugar depending on desired sweetness
• 1/2 teaspoon lemon juice (optional) depending on desired tartness

Instructions

• Place ingredients in a food processor or blender; puree until smooth. Strain sauce through fine mesh sieve, pressing with a rubber spatula until only seeds remain in strainer. Discard seeds. Store raspberry puree in refrigerator for up to a week.

The post Raspberry Purée or Raspberry Coulis appeared first on Lemony Thyme.

Red Velvet, White & Blueberry Dessert.

If you’re looking for a dessert treat that’s easy to make and can feed a crowd, look no further. Red Velvet cake (let me share a secret, they sell it at your grocer’s bakery counter baked and unfrosted), vanilla ice cream, blueberries, raspberries, Cool Whip, and strawberries layered in red, white & blue fashion.

Whether you’re making this festive patriotic dessert for two or twenty-two, everyone will love Red Velvet, White & Blueberry Dessert.

To serve ~ layer red velvet cake pieces in bottom of individual trifle dishes or cups.  Top with a scoop of vanilla ice cream, fresh blueberries, fresh raspberries, cool whip topping, a fresh strawberry, and mint leaves.

The post Red Velvet, White & Blueberry Dessert appeared first on Lemony Thyme.

Look how festive a few simple ingredients can become.  Red, White & Blueberry Holiday Dessert Trifle.

In a trifle bowl (or other high-sided clear glass bowl) layer the following:

• Cake slices (such as angel food cake, pound cake, or red velvet cake)
• Fresh berries (such as raspberries, strawberries, and blueberries)
• Cream (such as cool whip, vanilla or white chocolate pudding)
• And repeat.  Alternating berry and cake colors to create a red, white, and blue layered dessert.

Recipe note:  For a variation, spread berry preserves on your cake slices or soak them in something boozy like Chambord raspberry liqueur.  Individual single-serving Trifles can also be prepared in clear plastic cups, where using vanilla ice cream as a layer is a wonderful treat.

The post Red, White & Blueberry Holiday Dessert Trifle appeared first on Lemony Thyme.