This feature is sponsored by KitchenAid, who is letting us play every day in the TasteSpotting kitchen with a stand mixer and a full suite of stand mixer attachments.
How far into July, National Ice Cream Month, did you think we’d get before we posted about ice cream?!
Well, we’re going to get even further than today because we’re still not really posting about ice cream, or at least not posting about homemaking strawberry ice cream for these awesome ice cream sandwiches. We bought Haagen-Dazs strawberry ice cream from the store.
And why wouldn’t we buy ice cream? It’s July. It’s too hot to work hard in the kitchen. When it’s summer vacation, we think it’s totally okay to do “Summer Homemade” — sum of it store-bought, sum of it homemade, summed up to make life easier during the laziest season of the year.
However, we did bake the Lemon Sugar Cookies that are slapped on either side of each giant scoop of Haagen-Dazs strawberry, and even still, because we were using our KitchenAid® stand mixer, making them was easy. The cookies are just a basic sugar cookie with the addition of a little bit of lemon juice and zest.
And you know that when we churn our own ice cream, we’ll make ice cream sandwiches with… store bought cookies.
Lemon Sugar Cookie Strawberry Ice Cream Sandwiches
Strawberry ice cream (we used store bought, but by all means, if you have it in you to make your own…)
for Lemon Sugar Cookies:
1 cup butter, at room temperature
1½ cups sugar
Zest from 1 lemon, about 2 tablespoons
2 large eggs
Juice from ½ lemon, about ¼ cup
¼ teaspoon vanilla extract
2 ½ cup flour
1 teaspoon baking powder
½ teaspoon salt
to bake Lemon Sugar Cookies:
Preheat oven to 350°F. Line cookie sheets with parchment paper.
In the bowl of your KitchenAid stand mixer fit with the flat beater attachment, cream together butter, sugar and lemon zest until mixture is light and fluffy. Beat in eggs, one at a time, then mix in lemon juice and vanilla extract.
In a separate bowl, whisk together flour, baking powder and salt.
With KitchenAid stand mixer set to the slowest speed, gradually mix the flour mixture into the butter and sugar mixture until combined.
Shape cookie dough into 1½” balls and place on cookie sheet 2″ apart. Bake cookies for 9-11 minutes, until cookies are firm (they will not brown on top). Cool cookies on the pan for a minute, then transfer to a wire rack to cool completely. Cookies can be stored in an airtight container for a few days.
to assemble Ice Cream Sandwiches:
Allow ice cream to soften for about 10 minutes before assembling sandwiches.
**Tip that we picked up from a food magazine we happened to be reading in our doctor’s office the other day** Full-fat ice cream freezes the hardest; lower fat ice cream makes sandwiches that are softer, but messier!
Scoop ice cream onto half the cookies. Top with remaining half of cookies. Press cookies together gently, using a spoon or butter knife to keep ice cream from squeezing out of the sandwich. Wrap each sandwich tightly in plastic and freeze until ice cream is firm again, about 1 hour.
Things We Used to Make Lemon Sugar Cookie Strawberry Ice Cream Sandwiches:
- KitchenAid Artisan 5-Quart Stand Mixer
- KitchenAid Stand Mixer Flat Beater/Paddle attachment [comes standard with mixer]
- Microplane grater