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Read the full recipe after the video.
Recipe Summary
prep: 25 mins
total: 1 hr
Yield: Makes 12
ice-cream-sandwich-026-d112989.jpg
Ingredients
Ingredient Checklist
1 stick unsalted butter, melted, plus more for pan
3/4 cup unbleached all-purpose flour
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/2 teaspoon coarse salt
3/4 cup sugar
1 tablespoon unsulfured molasses
1 teaspoon finely grated lemon zest, plus 2 tablespoons juice
2 large eggs
2 pints ice cream, softened
Cook's Notes
Make your own variation by swirling together 1 pint softened vanilla ice cream and 1 pint mandarin-orange sorbet. Or soften 1 pint vanilla ice cream and swirl in 1/3 cup high-quality jam.
Gallery
Read the full recipe after the video.
Recipe Summary
prep: 25 mins
total: 1 hr
Yield: Makes 12
ice-cream-sandwich-026-d112989.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
prep: 25 mins
total: 1 hr
Yield: Makes 12
Recipe Summary
prep: 25 mins
total: 1 hr
Yield: Makes 12
prep: 25 mins
total: 1 hr
prep:
25 mins
total:
1 hr
Yield: Makes 12
Makes 12
ice-cream-sandwich-026-d112989.jpg
ice-cream-sandwich-026-d112989.jpg
Ingredients
Ingredients
- 1 stick unsalted butter, melted, plus more for pan
- 3/4 cup unbleached all-purpose flour
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/2 teaspoon coarse salt
- 3/4 cup sugar
- 1 tablespoon unsulfured molasses
- 1 teaspoon finely grated lemon zest, plus 2 tablespoons juice
- 2 large eggs
- 2 pints ice cream, softened
Directions
Preheat oven to 350 degrees. Butter a 10-by-15-inch rimmed baking sheet and line with parchment; butter parchment. In a bowl, whisk together flour, cinnamon, ginger, and salt. In another bowl, whisk together butter, sugar, molasses, lemon zest and juice, and eggs. Whisk dry ingredients into wet ingredients until smooth. Spread batter evenly in prepared sheet.
Bake until cake is dry to the touch and edges begin to pull away from sheet, 12 to 14 minutes. Let cool 5 minutes. Loosen edges with a knife; flip out of sheet. Remove parchment; flip top-side up onto a wire rack. Let cool completely.
Transfer cake to a work surface; cut in half crosswise. Place one half top-side down on a piece of plastic wrap. Beat ice cream until malleable, then spread over cake in a 1-inch-thick layer (go all the way to edges; don’t worry if a bit oozes out, as it will be trimmed later). Top with second half of cake, top-side up. Wrap in plastic and freeze at least 8 hours and up to 1 week. Use a serrated knife to trim edges and cut into 1 1/4-by-3-inch pieces. Serve immediately, or wrap in plastic and freeze for up to 1 week.
Cook's Notes
Make your own variation by swirling together 1 pint softened vanilla ice cream and 1 pint mandarin-orange sorbet. Or soften 1 pint vanilla ice cream and swirl in 1/3 cup high-quality jam.
Cook’s Notes
Make your own variation by swirling together 1 pint softened vanilla ice cream and 1 pint mandarin-orange sorbet. Or soften 1 pint vanilla ice cream and swirl in 1/3 cup high-quality jam.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Lemon-Spice Ice Cream Sandwiches
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Lemon-Spice Ice Cream Sandwiches
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
