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!


  • 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


  1. Combine first 5 ingredients in a bowl and mix well.
  2. Stir in flour and mix until combined.
  3. Spread into the bottom of a 9×9 pan lined with parchment paper.
  4. Puree strawberries in a food processor.
  5. Spread and swirl berry mixture into lemon bars. It may be hard to swirl but do your best to spread it out.
  6. Bake at 350 for 20-25 minutes. Remove and let cool completely.
  7. Cut into 16 squares.
  8. Turn one square over, top with a scoop of Lactain vanila ice cream, press another square on top to form a sandwich.
  9. Place on a plate, repeat with remaining squares, freeze.

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