Sunday, August 10, 2014

Lemon Ice Cream Sandwich

National Ice Cream Sandwich Day was on August 2nd.  I saw lots of different kinds on Twitter that day that all looked delicious.  I did not have a recipe for an ice cream sandwich to share.  Now I do...  

I used a cookie recipe that has been in my family for as long as I can remember.  My mom still makes these and ginger snap cookies usually at the same time.  It's great.  I added in a simple lemon ice cream that doesn't have eggs in the recipe and it doesn't require using an ice cream maker.  Make the ice cream well in advance since it takes a couple hours longer to reach a solid frozen state.





Lemon Ice Cream Sandwich

White Crack Cookies ~

1/2 cup butter, softened
1/2 cup shortening
1 cup sugar
1/2 cup brown sugar
1 large egg
1 tsp vanilla
2 cups flour
2 tsp cream of tartar
2 tsp baking soda
1/2 tsp salt

Cream together butter, shortening and sugars.  Add in the egg and vanilla.  Mix together dry ingredients in a small bowl and gradually add into batter.  Roll in balls and place on parchment lined baking sheets.  Bake for 10 minutes at 350°.  Let sit on the baking sheets for a couple minutes before transferring to a cooling rack.


Lemon Ice Cream ~

1 cup whipping cream
1 cup whole milk
2 large lemons, the juice measured between 1/3 and 1/2 cup
1 tbsp lemon zest
1 cup sugar
1/2 tsp vanilla

In a small saucepan, combine the cream, milk and sugar.  Heat and stir until sugar dissolves.  Remove from heat.  Stir in lemon juice, zest and vanilla.  Let cool before putting in a plastic container and putting in the freezer.


For ice cream sandwich ~

Remove the ice cream from the freezer a couple minutes before making the sandwiches to soften.  Place a scoop on top of the back of a cookie.  Top with another cookie and lightly press down.  (Optional) Roll the sides of the cookie in a bowl with 1/2 cup of King Arthur Lemon Bits.  Place in a square of plastic wrap and return to freezer to completely harden.