Lemon Ice Cream Sandwich – RSF, GF, Corn-free

Lemon Ice Cream Sandwich

I’ve been playing around with some old recipes making them into something brand new for Summer! I took the lemon butter cookies I gave out at Christmas and filled them with a lemon ice cream instead. That’s right—a Lemon Ice Cream Sandwich. Yum!

I used the same lemon curd recipe in the lemon ice cream below that I used for the lemon butter cookies. Feel free to swap out your own lemon curd or even another citrus curd recipe. I think orange curd would be fantastic!

Size Matters!

cuttingTartCookiesFor this ice cream sandwich I used a 3″ ring mold as a cookie cutter. It makes an extravagant presentation with a decadent calorie count to match—about 480 calories. For less of a dent in your daily calorie count, I recommend smaller cookies. A 2″ cookie would cut your calories in half easily.

5.0 from 2 reviews
Lemon Ice Cream - RSF, GF, Corn-free
Prep time
Cook time
Total time
Light summery ice cream treat
Recipe type: Dessert
Serves: 8
  • 1 can organic whole coconut milk
, refrigerated
  • 1 cup of lemon curd, refrigerated
  • ¼ cup non-dairy milk (I use homemade almond/brazil nut milk.)
1/4 cup organic raw agave syrup
 or honey
  • ½ tsp vanilla
 (I use ground vanilla bean but extract would work here too.)
  • ¼ tsp sea salt
  1. Mix everything in a high-speed blender.
  2. Pour into ice cream maker and chill according to the manufacturer’s instructions.
  3. Empty finished ice cream in a freezer container and freeze for 2 hours before serving.
To serve as ice cream sandwiches, place one scoop of lemon ice cream on a 3" lemon butter cookie and top with another cookie.
Nutrition Information
Serving size: 1 Calories: 179 Fat: 14.9g Saturated fat: 9.9g Trans fat: 0g Carbohydrates: 14.7g Sugar: 13.2g Sodium: 129.6mg Fiber: .5g Protein: 1.8g Cholesterol: 64.6mg


Coming Attractions

You will have leftover lemon curd and lemon cookies from making the ice cream sandwiches. I see this as not so much as a problem but an opportunity. You see, I bought the 3″ ring mold I mentioned above so that I could make a Lemon Mousse Tart. That recipe is coming soon!

Bonus tip: Cinnamon Ice Cream

For the cinnamon ice cream I mentioned in my Coconut Oatmeal cookie recipe, you just need to modify this ice cream recipe a little bit. Remove the lemon curd and add one teaspoon of cinnamon. My ice cream machine will handle a double batch of cinnamon ice cream to make @1.5 quarts.

** Update 8/31/2014 **

Check out my coconut sugar simple syrup. It’s an easy substitute for honey and agave.


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