Grab a glass of lemonade and make a quick, creamy batch of Easy Lemon Ice Cream Sandwiches.
What happens when summer’s favorite sweet meets the season’s most refreshing drink?
You get Easy Lemon Ice Cream Sandwiches.
Last summer I drank lemonade constantly (a strong pregnancy craving) while waiting for Evan. Fast forward a year and we now have a lively 1-year-old and a 2-year-old in the house, so I’ve been focusing on snack recipes that are simple, cool and kid-approved.
I couldn’t think of a better way to cool off than turning my favorite lemonade into ice cream. Yes—lemonade becomes a silky lemon ice cream that’s perfect for sandwiching between cookies.
This recipe is part of my work with the Florida’s Natural Brunch Club. If you worry you need an expensive ice cream maker, don’t—this is a no-churn method that anyone can do at home.
If you can stir, you can make this smooth, refreshing lemon ice cream. My two-year-old even helps make “keemers” (ice cream), and the best part for him is rolling the sandwiches in sprinkles.
I also love that the lemonade I use supports a good cause—some purchases of Florida’s Natural Lemonade help fund childhood cancer research through Alex’s Lemonade Stand Foundation.
This summer treat is easy, bright and delicious—an ideal combination of family time, flavor and feel-good food.
Want to see how it comes together? Watch the video below.
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Easy Lemon Ice Cream Sandwiches
Ingredients
- 1 (8-oz.) package cream cheese, at room temp
- 3/4 cup Florida’s Natural® Lemonade
- 1 (14-oz.) can sweetened condensed milk
- 1 cup homemade or store-bought whipped cream
- 12 sugar cookies, for assembling
- Sprinkles, for assembling
Instructions
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Line a 9-inch square baking pan with plastic wrap, leaving the edges to hang over.
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In a stand mixer fitted with the paddle attachment or with a handheld mixer, beat the cream cheese, lemonade and sweetened condensed milk until smooth.
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Gently fold in the whipped cream with a spatula, then pour the mixture into the prepared pan. Fold the plastic wrap over the ice cream and wrap the pan securely. Freeze until firm.
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To serve, invert the frozen ice cream onto a cutting board. Use a cookie cutter or sharp knife to cut rounds.
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Sandwich each ice cream round between two cookies, then roll the ice cream edges in sprinkles. Serve immediately.
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