Recipes and Cooking Lemon Bar Cookie Ice Cream Sandwiches Cool off on a warm day with a tart and tangy lemon bar ice cream sandwich. Purchased vanilla ice cream and lemon curd allow you to save time and focus on baking the buttery sheet pan sugar cookies. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on March 27, 2018 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 30 mins Bake Time: 12 mins Freeze Time: 4 hrs Total Time: 30 mins Servings: 25 Jump to Nutrition Facts Ingredients ½ cup butter, softened ¾ cup sugar 1 tablespoon finely shredded lemon peel ½ teaspoon baking soda ½ teaspoon cream of tartar ¼ teaspoon salt 1 egg ½ teaspoon vanilla 1 ½ cup all-purpose flour 1 1.75 quart container vanilla ice cream 1 recipe Lemon Curd or 1 10-ounce jar (1 cup) lemon curd plus 1 tablespoon finely shredded lemon peel Crushed lemon candies (optional) Lemon Curd 3 lemons ½ cup sugar 1 tablespoon cornstarch 3 egg yolks, lightly beaten ¼ cup butter, cut up Directions Preheat oven to 350°F. Line a 9x9x2-inch baking pan with foil; set aside. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, lemon peel, baking soda, cream of tartar, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Pat half of the dough into the prepared pan. Bake for 12 minutes or until browned. Use foil to lift cookie from pan and cool on a wire rack. Cool pan. Repeat with remaining dough. Soften ice cream by placing it in a very large bowl and stirring until creamy. Add lemon curd; fold gently to swirl. Peel foil away from cookie squares. Line the 9x9x2-inch pan with plastic wrap. Place one baked cookie square in the pan. Spread with ice cream mixture. Top with remaining cookie square. Cover and freeze at least 4 hours or until firm. Cut into squares. Roll sides in crushed candy, if desired. Wrap individually and freeze to store. Lemon Curd Finely shred peel from 2 lemons and juice all of the lemons. In a small saucepan stir together the sugar and cornstarch; stir in lemon peel and juice. Cook and stir over medium heat until thickened and bubbly. Stir half of the mixture into the egg yolks. Return mixture to saucepan. Cook and stir until just bubbly. Cook and stir 2 minutes more. Remove from heat. Strain through a fine mesh sieve into a small bowl. Gradually add butter pieces, stirring after each addition until melted. Cover surface with plastic wrap and chill at least 45 minutes. Rate it Print Nutrition Facts (per serving) 273 Calories 14g Fat 34g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 25 Calories 273 % Daily Value * Total Fat 14g 18% Saturated Fat 9g 45% Cholesterol 81mg 27% Sodium 129mg 6% Total Carbohydrate 34g 12% Total Sugars 26g Protein 3g Vitamin C 0.6mg 3% Calcium 74mg 6% Iron 0.6mg 3% Potassium 117mg 2% Folate, total 19.7mcg Vitamin B-12 0.3mcg Vitamin B-6 0mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.