Lemonade Ice Cream Sandwiches Recipes

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LEMON-SPICE ICE CREAM SANDWICHES

These cakey cookies partner well with citrus and other fruit flavors, as shown here, but also with coffee, green tea, or nearly any ice cream you like.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 1h

Yield Makes 12

Number Of Ingredients 10



Lemon-Spice Ice Cream Sandwiches image

Steps:

  • Preheat oven to 350 degrees. Butter a 10-by-15-inch rimmed baking sheet and line with parchment; butter parchment. In a bowl, whisk together flour, cinnamon, ginger, and salt. In another bowl, whisk together butter, sugar, molasses, lemon zest and juice, and eggs. Whisk dry ingredients into wet ingredients until smooth. Spread batter evenly in prepared sheet.
  • Bake until cake is dry to the touch and edges begin to pull away from sheet, 12 to 14 minutes. Let cool 5 minutes. Loosen edges with a knife; flip out of sheet. Remove parchment; flip top-side up onto a wire rack. Let cool completely.
  • Transfer cake to a work surface; cut in half crosswise. Place one half top-side down on a piece of plastic wrap. Beat ice cream until malleable, then spread over cake in a 1-inch-thick layer (go all the way to edges; don't worry if a bit oozes out, as it will be trimmed later). Top with second half of cake, top-side up. Wrap in plastic and freeze at least 8 hours and up to 1 week. Use a serrated knife to trim edges and cut into 1 1/4-by-3-inch pieces. Serve immediately, or wrap in plastic and freeze for up to 1 week.

1 stick unsalted butter, melted, plus more for pan
3/4 cup unbleached all-purpose flour
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/2 teaspoon coarse salt
3/4 cup sugar
1 tablespoon unsulfured molasses
1 teaspoon finely grated lemon zest, plus 2 tablespoons juice
2 large eggs
2 pints ice cream, softened

ZESTY LEMON ICE CREAM COOKIE SANDWICHES

A double dose of lemon makes these frosty ice cream sandwiches irresistible. The cookies have lemon zest, lemon juice and lemon extract, and before they're sandwiched with vanilla ice cream, they're smeared with tangy lemon curd.

Provided by Kardea Brown

Categories     dessert

Time 4h45m

Yield 12 servings

Number Of Ingredients 14



Zesty Lemon Ice Cream Cookie Sandwiches image

Steps:

  • Spoon the ice cream into a rimmed baking sheet and spread to 1/2-inch thickness. Freeze until firm, 2 to 3 hours. Use a 3-inch round cookie cutter to cut the ice cream into 12 rounds, reshaping the ice cream "sheet" as needed. Keep frozen.
  • Preheat the oven to 350 degrees F. Line 2 rimmed baking sheets with parchment paper.
  • Stir together the flour, baking soda, baking powder, cornstarch and salt in a large bowl; set aside.
  • Beat the butter and granulated sugar with an electric mixer at high speed until creamy. Add the egg, and beat until the yellow disappears. Beat in the lemon zest, juice and extract.
  • Add the flour mixture in 2 batches and beat until combined. Roll the dough into twenty-four 2-inch balls. Roll the balls in coarse sugar, if using, and place on the prepared pans. Use the bottom of a glass to press down the dough balls.
  • Bake until the cookies are set and lightly golden on the bottoms, 15 to 18 minutes. Remove to wire racks to cool completely.
  • To assemble the sandwiches, spread 1 to 2 tablespoons lemon curd on the flat sides of 12 cookies. Sandwich an ice cream round between 2 cookies (one lemon curd-coated and one uncoated). Roll the edges in the sprinkles. Wrap and freeze the ice cream sandwiches until ready to serve.

One and a half 1.5-quart cartons vanilla bean ice cream, softened
3 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon cornstarch
1/2 teaspoon sea salt
1 cup (2 sticks) unsalted butter, at room temperature
1 1/2 cups granulated sugar
1 large egg
2 teaspoons lemon zest plus 1 tablespoon fresh lemon juice
1 teaspoon lemon extract
Coarse sugar, for rolling, optional
3/4 to 1 1/2 cups lemon curd
Yellow sprinkles, for decorating

LEMONADE ICE CREAM SANDWICHES

"I came up with these refreshing freezer treats as a variation on an ice cream pie recipe," writes Jeanne McCorkle of Livermore, California. "With the individual portions, you can take out just what you need at one time."

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 8 servings.

Number Of Ingredients 5



Lemonade Ice Cream Sandwiches image

Steps:

  • Place the ice cream in a bowl. Dissolve lemonade mix in water; stir into ice cream. Fold in whipped topping. Freeze for 20 minutes or until mixture reaches desired consistency. , Spread about 3 tablespoonfuls onto eight graham cracker halves; top with remaining crackers. Wrap individually in foil or plastic wrap. Freeze for at least 1 hour.

Nutrition Facts : Calories 106 calories, Fat 3g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 106mg sodium, Carbohydrate 17g carbohydrate (9g sugars, Fiber 0 fiber), Protein 2g protein.

1-1/2 cups reduced-fat vanilla ice cream, softened
1-3/4 teaspoons Crystal Light lemonade drink mix
2 tablespoons water
1/2 cup reduced-fat whipped topping
8 whole graham crackers, halved

LEMONADE DESSERT

Here's a tasty way to finish off your summer barbecue. Adults and kids will be standing in line for this easy-to-make treat. -Margaret Linder, Quincy, Washington

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 12-15 servings.

Number Of Ingredients 6



Lemonade Dessert image

Steps:

  • Preheat oven to 375°. In a small bowl, combine flour and brown sugar; cut in butter until crumbly. Stir in pecans. Spread in a single layer into a greased 15x10x1-in. baking pan. , Bake 9-12 minutes or until golden brown, stirring once. Cool on a wire rack 10 minutes., In a large bowl, beat ice cream and lemonade until blended. Sprinkle half of the crumbles into a greased 13x9-in. dish. Spread with ice cream mixture; sprinkle with remaining crumbles. Cover and freeze overnight. Remove from the freezer 15 minutes before serving.

Nutrition Facts : Calories 391 calories, Fat 21g fat (11g saturated fat), Cholesterol 56mg cholesterol, Sodium 154mg sodium, Carbohydrate 48g carbohydrate (33g sugars, Fiber 1g fiber), Protein 4g protein.

1-1/2 cups all-purpose flour
3/4 cup packed brown sugar
3/4 cup cold butter, cubed
3/4 cup chopped pecans
1/2 gallon vanilla ice cream, softened
1 can (12 ounces) frozen lemonade concentrate, thawed

LEMONADE ICE CREAM

Make and share this Lemonade Ice Cream recipe from Food.com.

Provided by RecipeNut

Categories     Frozen Desserts

Time 4h35m

Yield 16 serving(s)

Number Of Ingredients 4



Lemonade Ice Cream image

Steps:

  • In medium bowl, combine whipping cream, sweetened condensed milk, lemonade concentrate and if desired, food coloring.
  • Pour cream mixture into freezer container of 4 to 5 quart ice cream freezer. Freeze according to manufacturer's directions. If desired, ripen about 4 hours.

Nutrition Facts : Calories 334.5, Fat 24.2, SaturatedFat 15.1, Cholesterol 90, Sodium 55.2, Carbohydrate 28.1, Fiber 0.1, Sugar 25.9, Protein 3.3

4 cups whipping cream
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) can frozen lemonade concentrate, thawed
3 drops yellow food coloring (optional)

CREAMY LEMONADE SOFT-SERVE ICE CREAM

I was trying to make lemonade ice pops and they didn't quite harden. I scooped them into a bowl and this is the result. Creamy, lemony, sweet, and tart soft-serve ice cream.

Provided by Yoly

Categories     Desserts     Frozen Dessert Recipes     Ice Cream

Time 4h10m

Yield 4

Number Of Ingredients 3



Creamy Lemonade Soft-Serve Ice Cream image

Steps:

  • Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form. Add lemonade concentrate and powdered sugar; stir until well combined. Pour into a freezer-safe bowl and freeze until solid, 4 hours to overnight.

Nutrition Facts : Calories 334.9 calories, Carbohydrate 35.2 g, Cholesterol 81.5 mg, Fat 22.1 g, Fiber 0.1 g, Protein 1.4 g, SaturatedFat 13.7 g, Sodium 24.9 mg, Sugar 32.4 g

1 cup heavy cream
1 (6 ounce) can frozen lemonade concentrate (such as Minute Maid®), thawed
¼ cup powdered sugar, or more to taste

CREAMY LEMONADE ICE POPS

These creamy ice pops are quick to make. I like them on the tart side so I don't use too much sugar but feel free to adjust the sweetness level to your liking.

Provided by Yoly

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 4h10m

Yield 4

Number Of Ingredients 4



Creamy Lemonade Ice Pops image

Steps:

  • Combine heavy whipping cream, lemon juice, milk, and sugar in a bowl until well combined. Pour into 4 ice pop molds and freeze until solid, at least 4 hours, or overnight.

Nutrition Facts : Calories 194.9 calories, Carbohydrate 10.8 g, Cholesterol 62.7 mg, Fat 17 g, Fiber 0.1 g, Protein 1.5 g, SaturatedFat 10.6 g, Sodium 23.4 mg, Sugar 7.7 g

¾ cup heavy whipping cream
½ cup freshly squeezed lemon juice
¼ cup whole milk
2 tablespoons white sugar, or more to taste

LEMON ICE CREAM SANDWICHES WITH BLUEBERRY SWIRL

Provided by Gina Marie Miraglia Eriquez

Categories     Microwave     Bake     Kid-Friendly     Backyard BBQ     Frozen Dessert     Summer     Lemon Juice     Gourmet

Yield Makes 8 servings

Number Of Ingredients 20



Lemon Ice Cream Sandwiches with Blueberry Swirl image

Steps:

  • Make lemon ice cream:
  • Transfer ice cream to a microwave-safe bowl and microwave at 30 percent power in 10-second intervals, stirring, until softened, about 50 seconds total (see cooks' note, below).
  • Stir in lemon zest and juice. Spread ice cream thinly in a 13-by 9-inch baking dish and freeze while making compote and sandwich layers.
  • Make blueberry compote:
  • Cook blueberries, sugar, and zest in a 12-inch heavy skillet over medium-high heat, thoroughly crushing blueberries with a potato masher, until juices are released and sugar has dissolved, about 2 minutes.
  • Stir together lemon juice and cornstarch, then stir into blueberry mixture. Boil, stirring, 1 minute (mixture will thicken).
  • Transfer blueberry compote to a bowl and chill until cold, about 1 hour. Discard lemon zest.
  • Make sandwich layers while compote chills:
  • Preheat oven to 375°F with rack in middle. Butter baking pans and line with foil, leaving a 1-inch overhang on each side, then butter foil.
  • Whisk together flour, baking powder, baking soda, and salt in a small bowl. Beat together butter and brown sugar in another bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes. Beat in egg and vanilla. At low speed, add flour mixture in 2 batches, mixing until just combined.
  • Divide batter between baking pans and spread into thin, even layers with offset spatula. Bake until golden-brown but still tender, 10 to 12 minutes. Cool completely in pans, about 30 minutes.
  • Assemble sandwiches:
  • Dollop tablespoons of blueberry compote all over ice cream, then swirl it gently through ice cream with a spoon. Spoon all of ice cream over 1 sandwich layer (in pan) and spread evenly using clean offset spatula. Invert second sandwich layer over ice cream, pressing gently to form an even sandwich. Wrap baking pan in plastic wrap and freeze until firm, at least 2 hours.
  • Transfer sandwich to a cutting board using overhang. Trim edges if desired, then cut into 8 pieces.

For lemon ice cream:
2 pint premium vanilla ice cream
1 tablespoon grated lemon zest
2 tablespoons fresh lemon juice
For blueberry compote:
2 cups blueberries (10 ounces)
1/4 cup sugar
2 (3-by 2 1/2-inch) strips lemon zest
1 tablespoon fresh lemon juice
2 teaspoons cornstarch
For sandwich layers:
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 stick unsalted butter, softened
3/4 cup packed light brown sugar
1 large egg
1/2 teaspoon pure vanilla extract
Equipment: 2 (8-inch) square baking pans (2 inches deep); a small offset spatula

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