Lemon Gumdrop Ice Cream Sandwich
By Challenge Butter’s, Indira Hampton
- Cook Time: 1 hour (plus overnight to freeze)
Lemon Gumdrop Ice Cream Sandwich
By Challenge Butter’s, Indira Hampton
Directions
- Preheat oven to 350°F. Butter a quarter sheet pan (9- by 13-inch) and line it with parchment paper.
- In a medium bowl, whisk together flour, baking powder and 1/4 cup yellow sprinkles. Set aside.
- Combine butter, sugar, salt and lemon zest in the bowl of a stand mixer fitted with a paddle attachment. Cream on medium speed until light and fluffy, 3- 5 minutes. Beat in eggs, one at a time, followed by vanilla extract and lemon juice. Scrape down sides of bowl. Add the dry ingredients and slowly mix until just combined.
- Pour batter into prepared pan and use a spatula to spread it out into a smooth, even layer. Batter will be thick. Sprinkle surface with another 1/4 cup yellow sprinkles. Bake for about 15 minutes, or until firm to the touch. Let cool completely, then freeze for 1 hour until cold but not rock hard.
- Remove cookie bar from pan and cut it into two 9- by 6 1/2-inch halves. Return to the freezer while you prep the ice cream.
- Scoop ice cream into the bowl of a stand mixer fitted with a paddle attachment. Beat on low speed for about 30 seconds, until smooth, then add gumdrops and remaining 1/4 cup sprinkles. Mix until combined.
- Place one cookie slab sprinkle side down on the sheet pan. Working quickly, scrape ice cream on top and spread into a smooth, even layer. Place the remaining cookie half on the ice cream, with the sprinkle facing up, to make a giant sandwich. Gently press down and use an offset spatula to spread ice cream smooth on sides. Cover in plastic wrap and freeze until very firm, about 12 hours.
- Carefully transfer ice cream cake to a large cutting board. Trim 1/4-inch off of each edge and cut into 12 small sandwiches. Wrap each ice cream sandwich in plastic wrap or parchment paper and freeze again until firm.