Strawberry Lemonade Ice Cream Sandwiches with Lemon Bar Stroopwafels Cookies
Servings: 12 Ice Cream Sandwiches
Ingredients
- 1 1/2 cups granulated sugar
- 1/4 cup honey
- 1 cup water
- 4 1/2 cups strawberries hulled and sliced
- 1/3 cup fresh lemon juice
- Zest of 1 lemon
- 2 boxes Sweet Amsterdam Lemon Bar Stroopwafels
Instructions
- In a saucepan over medium heat, combine sugar, honey and water to create a simple syrup. Stir until sugar has dissolved and liquid begins to bubble.
- Add strawberries, lemon juice and lemon zest to the saucepan. Allow strawberries to simmer and soften for approximately 3 minutes stirring frequently.
- Place mixture in fridge to chill completely. Once thoroughly cooled blend mixture in a food processor or blender until smooth.
- Transfer to your ice cream maker. Follow the instructions for your ice cream maker. Our ice cream maker makes this sorbet the perfect consistency for working with, however if your sorbet comes out too soft, place it in the freezer for 10-20 minutes for it to firm up before proceeding to the next step.
- Lay 12 Lemon Bar Stroopwafels on a baking sheet. Spread the softened ice cream over the top of each of the cookies.
- Place remaining cookies on top of the ice cream to form a sandwich. Put the ice cream sandwiches in the freezer and freeze for at least 2 hours before serving to firm up.
- Serve your beautiful strawberry lemonade sorbet ice cream sandwiches and enjoy!
Notes
This recipe makes enough sorbet to make 12 ice cream sandwiches. If you would like to half the recipe, we would suggest you only half the cookie portion and make the full portion of sorbet so that it freezes properly in your ice cream maker. This sorbet is delicious on it's own so you could easily make 6 ice cream sandwiches using 1 box of Sweet Amsterdam Stroopwafels and eat the other half of the strawberry lemonade sorbet plain.