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Two ice cream sandwiches stacked on top of a small white cake plate sitting on a wooden table. Also pictured are a white bowl of lemons and a white bowl of raspberries.

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.
Prep Time 15 mins
Cook Time 11 mins
Freezer Time 1 hr
Course Dessert
Servings 12


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


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!