Nicole from Pinch My Salt helped us celebrate the end of National Ice Cream Month with her yummy ice cream sandwich recipe featuring Tillamook Oregon Strawberry Ice Cream! Give these sweet sandwiches a try at your next summer BBQ.
Yield: Approximately 2 dozen 4-inch cookies
2 cups sugar, divided
Zest of 2 lemons, divided
1 cup butter, softened
2 large eggs, at room temperature
1 teaspoon vanilla
1 tablespoon fresh lemon juice
2 ³⁄₄ cups flour
¼ teaspoon salt
2 teaspoons cream of tartar
1 teaspoon baking soda
Tillamook Ice Cream flavor of your choice
To prepare lemon sugar: In a mini food processor, blend ½ cup sugar with 1 tablespoon lemon zest. Pulse several times until the lemon zest is incorporated into the sugar. Put sugar mixture in a shallow bowl and stir lightly with a fork to break up any clumps. Set aside.
To prepare cookie dough: In a medium bowl, stir together flour, salt, cream of tartar and baking soda. Set aside.
In a large mixing bowl, cream together butter and remaining 1 ½ cups of sugar. Blend in eggs, one at a time then add vanilla, lemon juice, and remaining lemon zest. Add flour mixture, one cup at a time, blending well after each addition, until all flour is incorporated. Cover bowl with plastic wrap and refrigerate for at least one hour.
Preheat oven to 350 degrees.
To shape the cookies: Using a jumbo cookie scoop or a spoon and your hands, shape two tablespoonfuls of dough into a ball and roll in lemon sugar. Place ball of dough on parchment-lined cookie sheet and press down lightly with the bottom of a glass until cookie is about ½ inch thick. Repeat. Six cookies will fit on one 18”x13” baking sheet.
Bake cookies for 10-12 minutes at 350 degrees, until set but not browned. Remove cookies to wire rack and let cool completely.
Let the ice cream sit at room temperature for a few minutes until softened and scoopable. Put one scoop of ice cream (the amount is up to you) on the bottom of one lemon cookie and cover with another cookie. Push down until ice cream reaches the edges of the cookies. Run a spoon (or a finger) around the outside of ice cream sandwich to catch any ice cream that tries to escape. If the ice cream is very soft and starting to run, place sandwiches on a tray in the freezer unwrapped for 15 minutes to allow the filling to harden before wrapping. Wrap ice cream sandwiches in waxed paper and store in freezer. Sandwiches are best eaten after sitting in the freezer for at least an hour or two.