LEMON ICE CREAM BARS

Lemon Ice Cream Bars are a flavorful combination of butter, sugar, and fresh lemon zest. The ice cream layer is enhanced with lemon curd, delivering a burst of citrus that will leave you wanting more. These ice cream bars are not just a dessert; they are a celebration of summer in every bite!

Prep Time15

chilling time12

Total Time12 15

Course: Dessert, No-Bake Dessert, treats

Cuisine: American

Keyword: ice cream sandwich, Lemon Ice Cream Bars

Servings: servings

Calories: 378kcal

Author: Jessica & Nellie

Ingredients

Cookie Base

½ cup butter softened
¾ cup sugar
2 TBSP lemon zest divided (I used the zest from 2 medium lemons and it worked perfectly)
½ tsp baking soda
½ tsp cream of tartar
1 egg
½ tsp vanilla extract
1 ½ cups flour

Ice cream layer

1 ½ quarts vanilla ice cream or ½ gallon
10 oz lemon curd

US Customary - Metric

Instructions

Prep: Preheat the oven to 350°F. Then line two 8 x 8 pans with foil and then set aside. Grate the two lemons to procure the lemon zest needed throughout the recipe.
Cookie dough: In a large bowl, beat the softened butter with an electric mixer for about 30 seconds and then add in the sugar, 1 TBSP of lemon zest, baking soda, and cream of tartar. Mix again until combined. Add in the egg and vanilla extract and mix again. Add in the flour and mix until well combined. The dough should be a little crumbly.
Bake: Press half of the dough into each of the foil lined pans and bake for 12 minutes. Once baking is complete, using the foil, lift the cookie bars from each of the pans and cool on a wire rack.
Ice cream filling: Soften the ice cream and place in a large bowl. To soften the ice cream, you can either let it sit at room temperature for10-15 minutes or microwave for about 30 seconds. Add in the lemon curd and the remaining lemon zest, stir well to combine.
Assemble: Line one of the 8x8 pans with wax paper (plastic wrap or parchment paper works too) and place one of the cookies squares back in the pan. Spread the ice cream mixture on top of the cookie evenly to cover the entire surface. Then place the remaining cookie square on top of the ice cream, press down gently to create the sandwich.
Chill & serve: Cover the pan and place it in the freezer overnight. For easier serving, cut the frozen bars into squares and wrap each square in plastic wrap, freezing each one individually until ready to eat! Serve and enjoy!

Notes

Ice cream bars should be stored in an airtight container and will last up to a few weeks.

Individual bars can be wrapped tight in plastic wrap and then stored in an airtight container to avoid freezer burn.

Nutrition