Lemon-Raspberry Ice Cream Sandwiches

Vegetarian
Lemon-Raspberry Ice Cream Sandwiches
30 min.
30
140kcal

Suggestions


Indulge in a delightful summer treat with our Lemon-Raspberry Ice Cream Sandwiches! Perfectly balancing the zesty brightness of lemon with the sweet-tart flavor of raspberry sorbet, these ice cream sandwiches are a refreshing dessert that will impress your family and friends. Whether you're hosting a backyard barbecue or simply looking for a sweet way to cool down on a warm day, this recipe is sure to be a hit.

What makes these sandwiches even more appealing is their vegetarian-friendly nature, allowing everyone to enjoy this delicious dessert without any dietary concerns. With a preparation time of just 30 minutes, you can whip up a batch of 30 servings, making them ideal for gatherings or parties. Each sandwich is a mere 140 calories, so you can indulge without the guilt!

The soft, buttery cookies provide the perfect base for the creamy raspberry sorbet, creating a delightful contrast in textures. The addition of fresh lemon juice and zest elevates the flavor profile, making each bite a burst of citrusy goodness. Plus, the vibrant colors of the raspberry sorbet peeking through the cookies make these sandwiches as visually appealing as they are delicious.

So, gather your ingredients and get ready to create a dessert that will leave everyone asking for seconds. These Lemon-Raspberry Ice Cream Sandwiches are not just a treat; they are a celebration of summer flavors that you won't want to miss!

Ingredients

  • teaspoon double-acting baking powder 
  • large eggs 
  • 2.5 cups flour all-purpose
  • tablespoons juice of lemon 
  • tablespoons lemon zest finely grated
  • pinch salt 
  • pint raspberry sorbet 
  • cup sugar 
  • 16 tablespoons butter unsalted softened (2 sticks)
  • 0.5 teaspoon vanilla extract 

Equipment

  • bowl
  • baking sheet
  • oven
  • whisk
  • plastic wrap
  • hand mixer
  • cookie cutter
  • spatula

Directions

  1. In a bowl, whisk flour, baking powder and salt. Use electric mixer at medium-high speed to beat butter and 1 cup sugar until light and fluffy, about 2 minutes. Scrape down sides of bowl with a rubber spatula.
  2. Add egg, lemon juice, zest and vanilla, and mix well. On lowest speed, slowly add flour mixture, beating just until a soft dough forms. Divide dough into 2 flat disks. Wrap each disk in plastic wrap; chill at least 3 hours.
  3. Place racks in upper and lower thirds of oven and preheat to 400F. Line 2 baking sheets with parchment.
  4. Remove one disk from refrigerator and allow to soften slightly. On a floured surface, roll out dough to 1/4-inch thickness. Using a 3-inch cookie cutter, cut out as many cookies as possible. Gather and reroll dough scraps; cut more cookies.
  5. Transfer cookies to baking sheets, spacing them 1 inch apart.
  6. Sprinkle with sugar.
  7. Bake until edges are lightly brown, 8 to 11 minutes, switching baking sheets from top to bottom and front to back halfway through.
  8. Let cool on sheets on wire racks for 2 minutes, then transfer cookies to racks to cool completely. Repeat with remaining dough.
  9. Line a baking sheet with parchment; place in freezer.
  10. Remove sorbet from freezer and allow to soften slightly. Lightly spread a heaping tablespoon of sorbet in center of a cookie, bottom side up. Top with another cookie, bottom side down; gently press together.
  11. Place on baking sheet in freezer. Repeat until all sandwiches have been filled. Freeze sandwiches until sorbet is firm, about 30 minutes. (For longer storage, wrap sandwiches in plastic wrap after they are firm.)

Nutrition Facts

Calories140kcal
Protein4.73%
Fat41.16%
Carbs54.11%

Properties

Glycemic Index
7.9
Glycemic Load
10.44
Inflammation Score
-2
Nutrition Score
2.0917391271695%

Flavonoids

Eriodictyol
0.05mg
Hesperetin
0.14mg
Naringenin
0.01mg

Nutrients percent of daily need

Calories:139.73kcal
6.99%
Fat:6.42g
9.88%
Saturated Fat:3.9g
24.4%
Carbohydrates:19g
6.33%
Net Carbohydrates:18.37g
6.68%
Sugar:9.74g
10.82%
Cholesterol:22.25mg
7.42%
Sodium:29.5mg
1.28%
Alcohol:0.02g
100%
Alcohol %:0.07%
100%
Protein:1.66g
3.32%
Selenium:4.16µg
5.95%
Vitamin B1:0.08mg
5.55%
Folate:20.32µg
5.08%
Vitamin A:195.85IU
3.92%
Vitamin B2:0.06mg
3.73%
Manganese:0.07mg
3.62%
Vitamin B3:0.62mg
3.11%
Iron:0.54mg
2.98%
Fiber:0.63g
2.51%
Phosphorus:19.4mg
1.94%
Vitamin E:0.2mg
1.33%
Calcium:12.79mg
1.28%
Vitamin C:0.9mg
1.09%
Source:My Recipes