Description
Lemon Raspberry Shortbread Ice Cream Sandwiches are a refreshing frozen dessert featuring buttery shortbread cookies filled with creamy lemon ice cream, swirls of raspberry preserves, and a touch of fresh lemon zest. These elegant treats are perfect for warm-weather entertaining and make-ahead desserts.
Ingredients
- 24 prepared shortbread cookies (or homemade shortbread squares)
- 1 quart lemon ice cream, slightly softened
- 1/2 cup raspberry preserves
- 1 tablespoon fresh lemon zest
- 1 cup fresh raspberries, finely chopped (optional)
- 1/4 cup white chocolate, melted for drizzling (optional)
- 2 tablespoons freeze-dried raspberry crumbs (optional)
Instructions
- Line a baking tray or cutting board with parchment paper.
- Allow the lemon ice cream to soften for 5-10 minutes until spreadable.
- Fold the lemon zest and chopped fresh raspberries into the softened ice cream if using.
- Spread or scoop the ice cream onto the flat side of 12 shortbread cookies.
- Spoon about 1 teaspoon of raspberry preserves onto each ice cream layer and gently swirl with a knife.
- Top with the remaining shortbread cookies and press gently to form sandwiches.
- Arrange the sandwiches on the prepared tray and freeze for at least 2 hours until firm.
- Drizzle with melted white chocolate and sprinkle with freeze-dried raspberry crumbs if desired.
- Freeze for an additional 10 minutes to set the chocolate.
- Serve immediately or wrap individually for storage.
Notes
- Work quickly to prevent the ice cream from melting.
- Freeze the assembled sandwiches until completely firm before serving.
- Homemade lemon shortbread cookies add even more citrus flavor.
- Wrap each sandwich individually in plastic wrap for easy storage.
- Store in the freezer for up to 2 weeks.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American