Raspberry and Lemon Ice Cream Sandwiches

Raspberry and Lemon Ice Cream Sandwiches


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The lemon cookies are crisp but chewy and complement the taste of the raspberry ice cream perfectly! They may take a little more work, but these sweet treats are the perfect way to cool down on a hot summer day!

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Time needed

1 hour preparation + 1 hour cooking

Serving Size / Yield

20 sandwiches


  • Ice Cream:
  • 3 C. strained raspberry puree
  • 1 1/2 C. heavy cream
  • 1 1/2 C. half and half
  • 1 tsp. vanilla extract
  • 1 C. sugar
  • 5 egg yolks
  • 1 Tbs. Chambord
  • Shortbread:
  • 1 C. unsweetened finely shredded coconut
  • 1 1/2 C. butter, softened
  • 1 C. sugar
  • 1 tsp. sea salt
  • 1 tsp. lemon juice
  • zest of 2 lemons
  • 2 2/3 C. flour

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To make the ice cream, lightly whisk the egg yolks in a small bowl and set aside. Put the cream and half and half in a saucepan. Heat it to a simmer. Add 1/4 C. cream mixture to egg yolks, whisking furiously to temper the yolks. Add another 1/2 C. cream mixture, continuing to whisk. Then, scrape the egg mixture into the pot with the rest of the liquid. Cook, stirring constantly, at a low simmer until it thickens to a custard consistency.

Strain the custard into a bowl and stir in the raspberry puree and vanilla extract. Mix well and refrigerate for at least 4 hours. Churn in an ice cream machine according to machine directions. Transfer to a container and freeze.

To make the cookies and assemble the sandwiches, spread the coconut on a baking sheet. Bake at 325 degrees for about 5 minutes, or until just lightly browned. Remove and cool completely. Cream together the butter and sugar until light and fluffy. Beat in the salt and lemon juice. Beat in the four gradually, adding the coconut and lemon zest at the end. Beat it just until the dough pulls away from the sides of the bowl and forms a single mass. Flatten the dough into a disc, wrap it in plastic wrap and chill for at least 1 hour.

Preheat the oven to 325 degrees. On a lightly floured surface, roll out the dough to 1/4-in. thickness and use a 2-in. cookie cutter to cut circles. Transfer the cut-out cookies to a parchment paper-lined baking sheet and bake for 16 to 20 minutes.Transfer the cookies to a wire rack to cool completely. Repeat for all the dough.

To assemble the cookies, let the ice cream soften slightly. Place a scoop of ice cream on 1 cookie and top with another cookie. Press down gently to make the sandwich. Wrap with plastic wrap and freeze. Repeat for all the cookies and ice cream.

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