Easy Lemon and Toasted Coconut Ice Cream Sandwiches

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A lemon sugar cookie stuffed with a sweet vanilla bean ice cream and then rolled in toasted coconut. These Lemon and Toasted Coconut Ice Cream Sandwiches are the perfect summer treat! A lemon sugar cookie stuffed with a sweet vanilla bean ice cream and then rolled in toasted coconut. These Lemon & Toasted Coconut Ice Cream Sandwiches are the perfect summer treat!

Lemons are one of my favorite fruits. Is that really weird? Is lemon even considered to be a fruit? Well fruit, citrus…whatever it may be, it is sooo good! I add lemon to our chicken, shrimp, desserts. You name it and I have probably done it. Nick shares in my love of citrus fruits too so it makes my job kinda easy.

A lemon sugar cookie stuffed with a sweet vanilla bean ice cream and then rolled in toasted coconut. These Lemon & Toasted Coconut Ice Cream Sandwiches are the perfect summer treat!

I was taking a look over my recipe box the other day and realized that I have never shared an ice cream sandwich with you all and I thought it was a real shame. Homemade ice cream sandwiches are so easy to make and kids love them. When you make your own at home, you can create all sorts of creative flavor combinations outside of the typical chocolate/vanilla combo.

A lemon sugar cookie stuffed with a sweet vanilla bean ice cream and then rolled in toasted coconut. These Lemon & Toasted Coconut Ice Cream Sandwiches are the perfect summer treat!

I started with a basic sugar cookie but added lemon zest to give them a little zing. The secret to a really good ice cream sandwich is to under bake the cookie a little bit so you get that soft, chewy texture. Especially if you are going to be storing these in the freezer to eat at a later time.  For the ice cream, I used a really good Vanilla Bean Ice Cream as the base (Hello Haggen Daz!). For the lemon part, I added lemon curd because it adds the perfect balance of sweet and tart. Pre-made lemon curd is widely available at most grocery stores and can be found right next to the jams and jellies. (If you want more coconut flavor you can use coconut ice cream instead of vanilla bean and add the lemon curd to that.)

I wanted these ice cream sandwiches to have just a hint of coconut flavor so I folded in toasted coconut bits to the ice cream and used the additional pieces to roll the sandwiches in. It gives them such a pretty touch and I love when you know what the flavor of something is by seeing the ingredients in chunks…or in this case bits. I shouldn’t forget to mention the perfect little crunch the toasted coconut adds to the ice cream sandwich as well.

A lemon sugar cookie stuffed with a sweet vanilla bean ice cream and then rolled in toasted coconut. These Lemon & Toasted Coconut Ice Cream Sandwiches are the perfect summer treat!

You could cut these sandwiches into traditional bars or use a cookie cutter to get the circles like I did. For easy storing, wrap each sandwich individually in parchment paper and store in a container in the freezer.


5.0 from 1 reviews
Easy Lemon & Toasted Coconut Ice Cream Sandwiches
 
Prep time
Cook time
Total time
 
Author:
Ingredients
  • Lemon Sugar Cookies:
  • ½ Cup Butter, softened
  • ¾ Cup Sugar
  • 1 Tablespoon Lemon Zest
  • ½ Teaspoon Baking Soda
  • ½ Teaspoon Cream of Tartar
  • ¼ Teaspoon Salt
  • 1 Egg
  • 1 Teaspoon Vanilla Extract
  • 1½ Cups All-Purpose Flour
  • Lemon Coconut Filling:
  • ½ Gallon Vanilla Bean Ice Cream, softened slightly
  • 1 Cup Lemon Curd (Homemade or Store Bought)
  • 2 Cups Toasted Sweetened Coconut
Instructions
  1. Lemon Sugar Cookies:
  2. Preheat the oven to 350°. Line two 9x9 pans with foil, set aside. In a bowl beat the butter for 30 seconds. Add in the sugar and beat an additional 30 seconds.
  3. Next, add in the lemon zest, baking soda, cream of tartar and salt. Beat until well mixed, about a minute. Beat in egg and vanilla.
  4. With a spoon, stir in the flour. Divide the dough in half. Press half the dough into the prepared pan. Repeat with the remaining dough in the additional pan. Bake for 10-12 minutes. Remove both cookie slabs from pan and allow cookies to cool completely on a wire rack. When finished cooling return one of the cookie slabs into the foil lined pan. Set the other cookie aside.
  5. Lemon Coconut Filling:
  6. Fold the lemon curd and 1 cup of the toasted coconut into the softened ice cream.
  7. To Assemble Ice Cream Sandwiches:
  8. Spread ice cream mixture evenly over the cookie slab in the pan. Top with remaining cookie square. Cover the pan with foil and freeze for 4 hours. Using the foil, remove the ice cream sandwiches. Cut into circles or squares with a sharp knife or metal cookie cutter. Roll the sides of the sandwiches in remaining coconut flakes. Serve immediately or return to the freezer.
Notes
Freezer time is 4-6 hours!
If your cookie cutter is too thin, you can use a cleaned metal can to cut the sandwiches.

 

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