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Lemon Ice Cream Sandwich Cookies for National Ice Cream Sandwich Day

by on August 2, 2013 · 5 comments

Happy National Ice Cream Sandwich Day! To celebrate, I’m going to answer a question that’s been on all of your minds: Does Magic Shell freeze when you put it on an ice cream sandwich?  Yes!  And you should try it.

lemon ice cream sandwich cookie

You do have to stick the whole thing back in the freezer momentarily, but it works, and the shell adds yet another texture to the sandwich.

To make lemon ice cream sandwich cookies, mix an 18.25 oz box of lemon cake mix with 1/3 cup of oil and 2 eggs.  Shape the dough into 20 balls and put them on a foil lined (no cooking spray or grease required) baking sheet.  Bake for about 10 minutes.  Let the cookies cool, then put them in the freezer.  Soften some vanilla ice cream.  Sandwich softened vanilla ice cream between frozen cookies and put back in the freezer until very firm.  When ready to drizzle with Lemonade Magic Shell, arrange the cookies on a tray or baking sheet lined with parchment paper or foil.  Drizzle the Magic Shell over the cookies and quickly put the whole tray in the freezer until very firm.

ice-cream-sandwich-cake

If you’re not in the mood for a cookie sandwiched with ice cream and want to celebrate using the traditional shaped frozen confection, why not go all out and make an ice cream sandwich cake?   There are tons of different recipes out there, but my favorite is still this one.

ice-cream-sandwich-cake-2

The Grasshopper Ice Cream Sandwich Cake is also very good.

ice cream sandwich cake

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Published on August 2, 2013

{ 5 comments… read them below or add one }

Adam August 2, 2013 at 10:43 am

It’s not fair, we don’t even have National Maple Syrup day here, which you’d think would be a given. I’m going to eat an ice cream sandwich in protest :).

[email protected] August 2, 2013 at 11:04 am

Anna, what are you using for your cake mix? All of the major brands have downsized to 15.25 oz., and I can’t find any of the larger sized boxes :-(

Anna August 2, 2013 at 11:23 am

Adam, isn’t every day Maple Syrup Day in Canada?

Fran, the Duncan Hines Signature mixes are still 18.25 oz. I think Pillsbury’s Moist Supreme Lemon is also 18.25. If you want to use Betty Crocker’s lemon cake mix, they have their own lemon cookie recipe here.
http://www.bettycrocker.com/recipes/lemon-cookies/6c389a92-6f01-4c3d-a580-0b2673ab0fad

Darlene August 2, 2013 at 11:24 am

Fran, I just happened to be baking a cake that uses Duncan Hines Dark Chocolate Fudge Cake mix (along with coffee, sour cream, oil, chocolate chips, eggs, etc.). It seems that only the ‘Classic’ cake mixes by DH have been downsized to 16.5 oz. A DH representative said that the small decrease was not significant enough to make a difference, but you could add 1 3/4 tablespoons of additional flour to the mix (which works for my recipe). My Spice Cake mix in my pantry says it is a ‘Signature’ – not Classic – mix, and it weighs 18.25 oz, and after checking DH’s site it looks like the Lemon Supreme is a Signature (18.25 oz.) mix, also.

Adam August 2, 2013 at 2:33 pm

@Anna – Hahahahaha touche :).

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