Image credit: Alexander Roberts/Tasting Table

Who doesn’t love an ice cream sandwich? Especially when it’s made with lemon cookies! Traditional ice cream sandwiches can be tricky, so we’re making it easier with lemon sugar cookies. These cookies stay soft even when frozen, making them perfect for ice cream sandwiches.

We’ll use store-bought vanilla ice cream with some lemon zest mixed in. This gives the ice cream a fresh, zesty flavor. When combined with the lemon cookies, it tastes like a delicious creamsicle. You can keep these sandwiches in the freezer for up to a month. Just let them thaw for a few minutes before eating.


  • ½ cup unsalted butter, softened
  • ⅔ cup sugar, plus 2 tablespoons for rolling
  • ½ teaspoon kosher salt
  • ½ teaspoon vanilla extract
  • 1 tablespoon lemon zest, divided
  • 1 egg, room temperature
  • 1 ¼ cup bread flour
  • ¼ teaspoon baking soda
  • 1 pint vanilla ice cream, softened


  1. Make the cookie dough: Mix butter, sugar, salt, vanilla, and half of the lemon zest until fluffy.
  2. Add the egg: Mix in the egg until combined.
  3. Add dry ingredients: Mix in the flour and baking soda to form a soft dough.
  4. Chill the dough: Refrigerate for at least 1 hour, or overnight.
  5. Prepare the ice cream: Mix the remaining lemon zest into the ice cream and keep it in the freezer.
  6. Preheat the oven: Set it to 350°F.
  7. Prepare baking sheets: Line two baking sheets with parchment paper.
  8. Shape the dough: Form the dough into 1 ½ tablespoon balls.
  9. Roll in sugar: Roll each ball in sugar and place them on the baking sheets.
  10. Bake the cookies: Bake for 12-13 minutes, then let them cool completely.
  11. Assemble sandwiches: Put a scoop of ice cream between two cookies.
  12. Freeze or serve: Freeze the sandwiches to set or enjoy them right away.


  • Use soft cookies so they don’t get too hard when frozen.
  • Make sure cookies are cool before adding ice cream to avoid melting.
  • Let the ice cream soften a bit before making the sandwiches.

Re-reported from the article originally published in TASTING TABLE.

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