Lemon-Raspberry Ice Cream Sandwiches

Name: Lemon-Raspberry Ice Cream Sandwiches
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 30
Cuisine: Global
Ingredients: 1 teaspoon baking powder; 1 large egg; 591 milliliters all-purpose flour; 2 Tbsps lemon juice; 2 Tbsps finely grated lemon zest; 1 pinch Pinch of salt; 1 pint raspberry sorbet; 237 milliliters sugar; 16 Tbsps (2 sticks) unsalted butter, softened; 1 teaspoons vanilla extract

Lemon-Raspberry Ice Cream Sandwiches is Head to the store and pick up lemon juice, sugar, salt, and a few other things to make it today. It will be a hit at your Summer event. From preparation to the plate, this recipe takes approximately 30 minutes.

Instructions

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.

Ingredients you will need

Baking Powder

Butter

All Purpose Flour

Sugar

Salt

Equipment you will use

Hand Mixer

Spatula

Whisk

Bowl

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.

Ingredients you will need

Lemon Juice

Vanilla

Dough

All Purpose Flour

Wrap

Egg

Equipment you will use

Plastic Wrap

Place racks in upper and lower thirds of oven and preheat to 400F. Line 2 baking sheets with parchment.

Equipment you will use

Baking Sheet

Oven

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.

Ingredients you will need

Dough

Roll

Equipment you will use

Cookie Cutter

Transfer cookies to baking sheets, spacing them 1 inch apart.

Ingredients you will need

Equipment you will use

Baking Sheet

Sprinkle with sugar.

Ingredients you will need

Sugar

Bake until edges are lightly brown, 8 to 11 minutes, switching baking sheets from top to bottom and front to back halfway through.

Equipment you will use

Baking Sheet

Oven

Let cool on sheets on wire racks for 2 minutes, then transfer cookies to racks to cool completely. Repeat with remaining dough.

Ingredients you will need

Dough

Line a baking sheet with parchment; place in freezer.

Equipment you will use

Baking Sheet

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.

Ingredients you will need

Sorbet

Spread

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.)

Ingredients you will need

Sorbet

Wrap

Equipment you will use

Baking Sheet

Plastic Wrap

Equipment

Ingredients

Servings:

1teaspoon

baking powder 1large

egg 591milliliters

all-purpose flour 2Tbsps

lemon juice 2Tbsps

finely grated lemon zest 1pinch

Pinch of salt 1pint

raspberry sorbet 237milliliters

sugar 16Tbsps

(2 sticks) unsalted butter, softened 1teaspoons

vanilla extract

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cream Sherry, Moscato d'Asti, and Port are my top picks for Frozen Dessert. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.