Lemon Berry Ice Cream Sandwiches
These Lemon Berry Ice Cream Sandwiches are the perfect summer dessert. Plus they’re lactose-free, so those who are dairy-sensitive can enjoy them too!
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 8 mini sandwiches 1x
Ingredients
Scale
- 3 Tbsp coconut oil, measured as a solid and then melted
- 1 egg
- 2 Tbsp lemon juice
- zest of one lemon
- 1/2 cup sugar
- 3/4 cup flour
- 1/2 cup strawberries
- Lactaid vanilla ice cream
Instructions
- Combine first 5 ingredients in a bowl and mix well.
- Stir in flour and mix until combined.
- Spread into the bottom of a 9×9 pan lined with parchment paper.
- Puree strawberries in a food processor.
- Spread and swirl berry mixture into lemon bars. It may be hard to swirl but do your best to spread it out.
- Bake at 350 for 20-25 minutes. Remove and let cool completely.
- Cut into 16 squares.
- Turn one square over, top with a scoop of Lactain vanila ice cream, press another square on top to form a sandwich.
- Place on a plate, repeat with remaining squares, freeze.
