Lemon Raspberry Ice Cream Sandwich Cookies
Description
These super soft chewy lemon scented sugar cookies are dotted with fresh juicy tart raspberries and sandwich a delicious tangy, creamy lemon skyr raspberry no churn ice cream. The creamy, luscious extra creamy lemon Icelandic Provision’s skyr acts as the perfect complement to this light refreshing ice cream. The ice cream has enough tang and tartness to balance out the sweetness from the chewy sweet lemon cookies, making it a stellar combo!
Ingredients
No Churn Lemon Raspberry Ice Cream:
1 Cup
Cold heavy cream
Juice from half a lemon
1/2 Teaspoon
Vanilla extract
1 Teaspoon
Lemon zest
1/4 Teaspoon
Salt
1/2 Cup
Condensed milk
1/4 Cup
Icelandic Provision’s Extra Creamy Lemon Skyr
1/4 Cup
Fresh or frozen raspberries
Chewy Lemon Raspberry Sugar Cookies:
2 1/2 Cup
All-purpose flour
3/4 Teaspoon
Baking soda
1/2 Teaspoon
Salt
2 Sticks
Butter, at room temperature
1 3/4 Cup
White sugar
1 Tablespoon
Vanilla bean paste
2 Teaspoon
Lemon zest
1
Egg
1
Egg yolk
1/4 Cup
Fresh or frozen raspberries
Recipe
Make the Lemon Raspberry Ice Cream:
Step 1
In a medium mixing bowl, add cold heavy cream, lemon juice, vanilla extract, lemon zest and salt and beat with an electric mixer on medium-high until soft peaks form. Set aside.
Step 2
In a separate bowl, whisk the sweetened condensed milk and the extra creamy lemon skyr until fully combined.
Step 3
Add the raspberries and using a whisk or fork break up the raspberries into the skyr mixture.
Step 4
Fold the whipped cream and skyr mixture together gently until just combined.
Step 5
Pour the ice cream mixture into a 3 inch tall 6 inch cake pan or a pan with similar dimensions and spread into an even layer. Gently cover the ice cream with a piece of wax paper and wrap the entire loaf pan in foil. Place the pan in the freezer for at least 8 hours or overnight.
Make the Lemon Raspberry Sugar Cookies:
Step 1
Preheat your oven to 350 degrees.
Step 2
Combine all-purpose flour, baking soda, salt and whisk until incorporated. Set aside.
Step 3
In a stand mixer or with an electric mixer, beat the butter for about a minute on medium speed until fluffy and pale.
Step 4
Add the sugar to the butter and beat for another 2 to 3 minutes until light in color and creamy.
Step 5
Add vanilla extract, lemon zest, the egg and the egg yolk into the creamed butter/sugar mixture and beat for 2 to 3 minutes or until the mixture is well combined.
Step 6
In batches, add the flour mixture to the wet mixture and blend on low speed until barely combined.
Step 7
Add in the raspberries and gently break them up with your blender until just combined.
Step 8
Using a 2 tablespoon cookie scoop, measure out cookie dough onto a parchment lined tray. For super accurate cookie dough balls, measure out the cookie dough into 40 gram dough balls.
Step 9
Place 5 to 6 balls of dough on the baking tray, leaving about 2 inches or more of space between each and bake for 10 - 11 minutes or just until the edges or the cookie are set. It’s okay if they look slightly under baked in the center, they will firm up as they cool. While the cookies are still hot, scoot them with a cookie cutter to get round cookies.
Step 10
Let the cookies cool completely.
Assembly:
Step 1
Take two cookies that are roughly the same size and place a scoop of ice cream in the center of the cookie.
Step 2
Gently flatten the ice cream into the cookie and sandwich with the other cookie.
Step 3
Place the sandwiched cookies on a tray and immediately place the tray into the freezer after assembly to prevent melting. Repeat until all cookies have been sandwiched.
Step 4
Let the cookies chill in the freezer for at least 20 minutes.
Step 5
Once they have chilled serve and enjoy! If you are making the ice cream sandwiches ahead of time, arrange the sandwiched cookies in an airtight container with parchment between layer of cookie sandwiches.
Step 6
Sandwiched cookies taste best fresh but can last in the freezer for up to two weeks in an airtight container. Enjoy.