Name: Zesty Lemon Ice Cream Cookie Sandwiches
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT4H45M0.000S
Yield: 12 servings
Ingredients: One and a half 1.5-quart cartons vanilla bean ice cream, softened; 3 cups all-purpose flour; 3/4 teaspoon baking soda; 1/2 teaspoon baking powder; 1/2 teaspoon cornstarch; 1/2 teaspoon sea salt; 1 cup (2 sticks) unsalted butter, at room temperature; 1 1/2 cups granulated sugar; 1 large egg; 2 teaspoons lemon zest plus 1 tablespoon fresh lemon juice; 1 teaspoon lemon extract; Coarse sugar, for rolling, optional; 3/4 to 1 1/2 cups lemon curd; Yellow sprinkles, for decorating

Directions

Watch how to make this recipe.

Special equipment:

a 3-inch round cookie cutter

Spoon the ice cream into a rimmed baking sheet and spread to 1/2-inch thickness. Freeze until firm, 2 to 3 hours. Use a 3-inch round cookie cutter to cut the ice cream into 12 rounds, reshaping the ice cream "sheet" as needed. Keep frozen.
Preheat the oven to 350 degrees F. Line 2 rimmed baking sheets with parchment paper.
Stir together the flour, baking soda, baking powder, cornstarch and salt in a large bowl; set aside.
Beat the butter and granulated sugar with an electric mixer at high speed until creamy. Add the egg, and beat until the yellow disappears. Beat in the lemon zest, juice and extract.
Add the flour mixture in 2 batches and beat until combined. Roll the dough into twenty-four 2-inch balls. Roll the balls in coarse sugar, if using, and place on the prepared pans. Use the bottom of a glass to press down the dough balls.
Bake until the cookies are set and lightly golden on the bottoms, 15 to 18 minutes. Remove to wire racks to cool completely.
To assemble the sandwiches, spread 1 to 2 tablespoons lemon curd on the flat sides of 12 cookies. Sandwich an ice cream round between 2 cookies (one lemon curd-coated and one uncoated). Roll the edges in the sprinkles. Wrap and freeze the ice cream sandwiches until ready to serve.