Best 6 Lemonade Ice Cream Sandwiches Recipes

CREAMY LEMONADE ICE POPS

Steps:

• Combine heavy whipping cream, lemon juice, milk, and sugar in a bowl until well combined. Pour into 4 ice pop molds and freeze until solid, at least 4 hours, or overnight.

CREAMY LEMONADE SOFT-SERVE ICE CREAM

Steps:

• Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form. Add lemonade concentrate and powdered sugar; stir until well combined. Pour into a freezer-safe bowl and freeze until solid, 4 hours to overnight.

LEMONADE ICE CREAM SANDWICHES

Steps:

• Place the ice cream in a bowl. Dissolve lemonade mix in water; stir into ice cream. Fold in whipped topping. Freeze for 20 minutes or until mixture reaches desired consistency. , Spread about 3 tablespoonfuls onto eight graham cracker halves; top with remaining crackers. Wrap individually in foil or plastic wrap. Freeze for at least 1 hour.

LEMONADE ICE CREAM

Steps:

• In medium bowl, combine whipping cream, sweetened condensed milk, lemonade concentrate and if desired, food coloring.
• Pour cream mixture into freezer container of 4 to 5 quart ice cream freezer. Freeze according to manufacturer's directions. If desired, ripen about 4 hours.

BLUEBERRY-LEMON ICE CREAM SANDWICHES

Steps:

• Brush cake slices with vodka. Spread sorbet over two cake slices. Spread ice cream over remaining cake slices. Sandwich each sorbet topped cake slice with an ice cream topped cake slice., Cut sandwiches in half. Drizzle with melted chocolate. Place on a baking sheet; freeze for at least 1 hour.

LEMON ICE CREAM SANDWICHES WITH BLUEBERRY SWIRL

Steps:

• Make lemon ice cream:
• Transfer ice cream to a microwave-safe bowl and microwave at 30 percent power in 10-second intervals, stirring, until softened, about 50 seconds total (see cooks' note, below).
• Stir in lemon zest and juice. Spread ice cream thinly in a 13-by 9-inch baking dish and freeze while making compote and sandwich layers.
• Make blueberry compote:
• Cook blueberries, sugar, and zest in a 12-inch heavy skillet over medium-high heat, thoroughly crushing blueberries with a potato masher, until juices are released and sugar has dissolved, about 2 minutes.
• Stir together lemon juice and cornstarch, then stir into blueberry mixture. Boil, stirring, 1 minute (mixture will thicken).
• Transfer blueberry compote to a bowl and chill until cold, about 1 hour. Discard lemon zest.
• Make sandwich layers while compote chills:
• Preheat oven to 375°F with rack in middle. Butter baking pans and line with foil, leaving a 1-inch overhang on each side, then butter foil.
• Whisk together flour, baking powder, baking soda, and salt in a small bowl. Beat together butter and brown sugar in another bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes. Beat in egg and vanilla. At low speed, add flour mixture in 2 batches, mixing until just combined.
• Divide batter between baking pans and spread into thin, even layers with offset spatula. Bake until golden-brown but still tender, 10 to 12 minutes. Cool completely in pans, about 30 minutes.
• Assemble sandwiches:
• Dollop tablespoons of blueberry compote all over ice cream, then swirl it gently through ice cream with a spoon. Spoon all of ice cream over 1 sandwich layer (in pan) and spread evenly using clean offset spatula. Invert second sandwich layer over ice cream, pressing gently to form an even sandwich. Wrap baking pan in plastic wrap and freeze until firm, at least 2 hours.
• Transfer sandwich to a cutting board using overhang. Trim edges if desired, then cut into 8 pieces.