There is nothing better on a hot summer day than an ice cream sandwich. Except a home made Lemon Strawberry Ice Cream Sandwich! The creamiest No Churn Strawberry Ice Cream sandwiched between two chewy lemon sugar cookies.
Why you will love these Lemon Strawberry Ice Cream Sandwiches
- They are all the flavors of summer! Lemon and Strawberry!
- It is NO CHURN. which means you do not need any fancy machines for it. only a bowl and a whisk!
- It is the CREAMIEST ice cream yo will ever have!
Key Ingredients and Substitutions
Lemon Zest. I blend the zest with the sugar to get the most out of the lemon flavor.
Butter. Salted butter gives my cookies the gooey texture.
Brown Sugar. Brown sugar gives my cookies a chewy texture.
Heavy cream. this is what makes your ice cream supper creamy. You can not replace this.
Sweetened Condensed Milk. this gives your ice cream the perfect sweetness.
Strawberries. I like to puree them and then still add a few extra diced chunks of strawberries.
Step by Step Instructions
Cookies
- In a food processor add your white sugar and lemon zest. Pulse until sugar and zest are combined and fragrant.
- In the bowl of a stand mixer beat your butter until soft. Add your lemon sugar and brown sugar and beat until combined. Add your eggs and vanilla and beat until pale in color. Add your lemon juice and beat until combined.
- In your stand mixer add your flour, baking soda, and salt and mix until combined
- In a small bowl add some sugar. Roll out your cookies and roll each in the sugar.
- Place cookies on lined cookie sheet (line with parchment paper), slightly press down each cookie and place in the fridge for 30 minutes.
- Bake cookies at 350 degrees for 11 minutes and Let cool
No Churn Strawberry Ice Cream
- In a food processor blend your strawberries until they are pureed.
- In the bowl of a stand mixer add your heavy cream and whip on high until soft peaks form.
- In a large bowl combine your Sweetened condensed milk, salt, vanilla and strawberry puree and whisk until combined.
- Then fold in your whipped cream until combined.
- Place ice cream into a loaf pan and freeze over night or for at least 8 hours
- Scoop One large or two small scoops of ice cream on the bottom of every other cookie. Then top each with another cookies. Lightly squeeze together
- Finely chop up almonds and place on a plate. Roll half of your sandwiches in one and half in the other.
- Serve immediately or freeze the rest. Enjoy!
Expert Tips
- when whisking your heavy cream, do NOT over whip it. You want soft or medium peaks NOT stiff peaks. It is gets to stiff peaks then it starts the process of turning into butter which will leave an oily texture to your ice cream.
- Fold in your whipped cream, DO NOT mix it in. If you fold it in it will leave the air in the cream.
- Line your cookie sheet with Parchment paper to get the perfect bottoms on each cookie
FAQ
- Do I have to wait 8 hours before I can eat it? If you do not want ice cream soup than yes.
- Do I need an ice cream machine? NO, just a bowl and a whisk!
- Do I have to chill my cookie dough? Yes in order to get thick cookies!
Freezing and Storing
Store your cookies and ice cream separate and only assemble them once ready to eat. Store ic cream in the freeze wrapped up and store your cookies wrapped up in the fridge.
Lastly, if you try out this recipe, be sure to leave a comment/rating on how it turned out. I love hearing from you guys and will try my best to reply to every comment! And don’t forget to tag me on Instagram!
Craving for Summer Desserts?
Lemon Strawberry Ice Cream Sandwiches
Super creamy homemade No churn Strawberry Ice Cream sandwiched between two warm chewy lemon sugar cookies.
Ingredients
Lemon Sugar Cookies
- 12 tablespoon salted butter (softened)
- ½ cup sugar
- 1 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla
- zest of 3 lemons
- 1 tablespoon lemon juice
- 2 ½ cups flour
- 1 teaspoon baking soda
- 1 tsp salt
- sugar for rolling
No Churn Strawberry Ice Cream
- 14 oz Sweetened Condensed Milk
- 2 cups Heavy Cream
- ½ teaspoon salt
- 1 tablespoon vanilla
- 1 cup diced strawberries
Nuts
- 1 cup strawberry almonds
Instructions
Cookies
- In a food processor add your white sugar and lemon zest. Pulse until sugar and zest are combined and fragrant.
- In the bowl of a stand mixer beat your butter until soft. Add your lemon sugar and brown sugar and beat until combined. Add your eggs and vanilla and beat until pale in color. Add your lemon juice and beat until combined.
- In your stand mixer add your flour, baking soda, and salt and mix until combined
- In a small bowl add some sugar. Roll out your cookies and roll each in the sugar.
- Place cookies on lined cookie sheet (line with parchment paper), slightly press down each cookie and place in the fridge for 30 minutes.
- Bake cookies at 350 degrees for 11 minutes and Let cool
No Churn Strawberry Ice Cream
- In a food processor blend your strawberries until they are pureed.
- In the bowl of a stand mixer add your heavy cream and whip on high until soft peaks form.
- In a large bowl combine your Sweetened condensed milk, salt, vanilla and strawberry puree and whisk until combined.
- Then fold in your whipped cream until combined.
- Place ice cream into a loaf pan and freeze over night or for at least 8 hours
- Scoop One large or two small scoops of ice cream on the bottom of every other cookie. Then top each with another cookies. Lightly squeeze together
- Finely chop up almonds and place on a plate. Roll half of your sandwiches in one and half in the other.
- Serve immediately or freeze the rest. Enjoy!
Tried this recipe?Let us know how it was!
Leave a Reply