Lemon Curd & Ginger Ice Cream Sandwiches

I'm jumping off my health kick today to bring you a cooling summer treat.  The fact that everything here is made from scratch is step one to eating healthier...and I'm stickin' with that.  I seriously believe it.

One of my most popular recipes searched for on Simply So Good is my Lemon Curd Ice Cream  
It is such a refreshing summer ice cream.  I decided to sandwich a scoop between my Soft Ginger Cookies.  The combination is perfect for summer.

To make the Lemon Curd Ice Cream Sandwiches you will need:

1 batch Lemon Curd Ice Cream
18-20 medium size Soft Ginger Cookies

Click on the links for the step-by-step instructions or print the recipes that are below.

I baked the soft ginger cookies last week and stored them in the freezer.  The ice cream was made 2 days in advance and placed in the freezer as well.  After the prep of the ice cream and cookies, making the sandwiches shouldn't take longer than 10 minutes.

I let the ice cream soften just a bit before scooping onto the bottom of the ginger cookie.

Top ice cream with another ginger cookie.

That's it!  Bright lemony ice cream stuffed between soft ginger cookies.  Citrus and ginger are such a great pair.  Wrap cookies individually or place in an air tight container and freeze until ready to eat.

Soft Ginger Cookies

1 ½ cups butter, softened to room temperature
2 cups brown sugar, packed
2 eggs
½ cup molasses
4 ¾ cup all-purpose flour
4 teaspoons baking soda
½ teaspoon salt
1 teaspoon ground cloves
2 teaspoons cinnamon
2 teaspoons ground ginger

¼ cup sugar (to roll cookies in)

Preheat oven to 375 degrees. In a large bowl cream butter and brown sugar. Add eggs and molasses, mix thoroughly. Sift together the flour, baking soda, salt, cloves, cinnamon and ginger. Add the dry ingredients to the butter mixture. Roll dough into balls the size of a large walnut or use an ice cream scoop that holds 2 tablespoons of dough. Roll each ball into the sugar and place on a cookies sheet lined with parchment paper. Place in oven and bake for 10-12 minutes. Remove from oven and transfer to a cooling rack to cool. Makes 3 dozen cookies

Print recipe

Lemon Curd Ice Cream
1 3/4 cup cream
3/4 cup 2% milk
3/4 cup sugar
1/4 teaspoon salt
5 egg yolks
1 cup lemon curd  (purchased may be used, but if I were you I'd try the recipe link and make your own)

To make ice cream, in  a medium size saucepan add cream, milk, 1/2 cup of the sugar and salt.  Heat over medium/low heat until steaming.  Whisk egg yolks and slowly add the remaining 1/4 cup sugar. When the cream mixture is hot and steaming, slowly pour a small amount of the hot cream mixture into the egg yolk mixture stirring constantly.  Continue to add at least 1/2 of the hot cream mixture.  Slowly pour the egg/cream mixture back into the pan and cook over low heat until the mixture coats the back of a spoon. Stirring constantly with a wooden spoon.  Remove from heat and pour into a bowl.  Cover and chill completely about 2 hours or over night.

When ready to freeze, pour the ice cream custard into a ice cream maker and freeze according to manufacturers directions.  Add lemon curd the last 5 - 10 minutes of mixing.  Makes about a 1 1/2 to 2 pints of ice cream.

Print recipe

Happy Summer.


  1. I can't wait to try this. I just love all of your recipes �� thank you for sharing! I would still love to have a personal lesson from you though ��

  2. I can't wait to try these! Two of my favorite flavors!

  3. Fantastic recipe. The cookies even on their own would be great. One thing l love to do is mix a little lemon curd with yogurt and top with granola and fruit. Delish!
    There is so much good food to eat in this world and not enough time to eat it all.

  4. These sound delicious! I just recently bought an ice cream maker so I'll put this recipe on my "to do" list.