Ingredients
Scale
- For the Lemon Ice Cream:
- 2 cups heavy whipping cream, chilled
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- For the Lemon Cake Cookies:
- 1 box (15.25 oz) lemon cake mix
- 2 large eggs
- 1/3 cup vegetable oil
- 1 tablespoon fresh lemon zest
- 1/2 cup powdered sugar (for rolling)
Instructions
- Whip the Cream: In a large chilled bowl, beat the heavy whipping cream using a hand mixer or stand mixer. Whip on high speed until stiff peaks form. Be careful not to overbeat, or you will end up with butter. The cream should be airy and firm.
- Fold the Ice Cream Base: In a separate medium bowl, whisk together the sweetened condensed milk, fresh lemon juice, lemon zest, and vanilla extract until smooth. Gently fold this mixture into the whipped cream using a spatula. Use a light hand to keep the mixture fluffy. Pour the mixture into a loaf pan, cover with plastic wrap, and freeze for at least 6 hours.
- Prepare the Cookie Dough: Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the lemon cake mix, eggs, vegetable oil, and lemon zest. Mix until a thick dough forms. The dough will be slightly sticky, which is exactly what you want for a soft cookie texture.
- Bake the Cookies: Scoop rounded tablespoons of dough and roll them into small balls. Roll each ball in powdered sugar until heavily coated. Place them on a parchment-lined baking sheet about 2 inches apart. Bake for 9 to 11 minutes. The cookies should be set but still soft. Let them cool completely on a wire rack.
- Assemble and Serve: Once the ice cream is firm and the cookies are cool, you can serve them together. Place a generous scoop of the lemon ice cream between two lemon cake cookies to create an ice cream sandwich, or simply serve a scoop alongside a warm cookie for a classic plated dessert.
- Cook Time: 6 hours 35 minutes (includes freezing time)