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Home » Recipes » Desserts » Lemon Ice Cream Bars (Lemon Ice Cream Sandwiches)

Lemon Ice Cream Bars (Lemon Ice Cream Sandwiches)

By: Liz  /  Published: February 28, 2023  /  Updated: March 13, 2023  /   Leave a comment

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These Lemon Ice Cream Bars will tingle your taste buds most delightfully! The refreshing zing of lemon on a hot summer’s day is paired with creamy, cool ice cream and sandwiched between two soft, chewy lemon bars.

Whether you’re lounging by the pool, enjoying a backyard barbecue, or just looking for a sweet treat to brighten your day, these delectable lemon ice cream sandwiches will hit the spot.

lemon ice cream bars

Why You’ll Love This Recipe

  • It’s the perfect balance of tangy and sweet.
  • A refreshing burst of citrus that cools you down and satisfies your sweet tooth.
  • Perfect for summer days!
  • Satisfying creamy and crunchy texture contrast.

Key Ingredients

  • Krusteaz Meyer Lemon Bar Mix (prepared as directed with water and eggs )
  • vanilla ice cream

How to Make Lemon Ice Cream Bars

Step 1: Stir together water and eggs until well blended. Add lemon filling mix and stir with a whisk
until smooth. Let sit while the crust is baking.

Step 2: Press crust mix into the bottom of a 13×9-inch baking pan lined with sprayed parchment paper. Bake for 8-10 minutes in a preheated 350-degree oven; the crust will be pale.

Step 3: Stir the filling mixture again and pour over the hot crust. Bake for 25 minutes or until edges begin to brown. Chill for 1-2 hours before cutting in the next step.

    baked lemon bars
    lemon bar mix in pan

    Step 4: Soften vanilla ice cream 15-20 minutes or until spreadable with a spatula but not melted.

    Step 5: Using parchment paper as a handle, lift out the lemon bars and cut through the middle of the bars from side to side to make two 13×9-inch lemon bar layers. Gently set aside the top layer.

    Step 6: Using a spatula, carefully smooth the ice cream over the bottom layer of lemon bars, spreading ice cream to edges. (You may have a little ice cream left over.)

    vanilla ice cream spread over lemon bars

    Step 7: Gently place the other half of the bars on top of the ice cream and settle into place. Cover with plastic wrap; freeze for 2-3 hours or until ice cream has firmed up again.

    lemon bars with ice cream in middle

    Step 8: Cut into bars before serving. Store in the freezer.

    lemon ice cream sandwich bars on stand

    I think they look super cute when tied with pretty ribbons!

    lemon ice cream bars on stand

    Frequently Asked Questions

    How do I store lemon ice cream bars?

    Lemon ice cream bars should be stored in the freezer to keep the ice cream from melting. Keeping them in an airtight container or sealed plastic bag is best to prevent freezer burn.

    How long do lemon ice cream sandwiches last in the freezer?

    Lemon ice cream sandwiches can last up to 2 months in the freezer if stored properly in an airtight container or sealed plastic bag.

    Are there any flavor variations I could try?

    Yes! I’ve made key lime ice cream sandwich bars too, using a key lime bar mix.

    Other Recipes You’ll Love

    • Lemon Cream Bars
    • Strawberry Lemon Cheesecake Bars
    • Blueberry Lemon Cheesecake
    • Lemon Basil Cookie Crunch Ice Cream
    lemon ice cream bars

    Lemon Ice Cream Bars

    Liz – Eat Move Make
    The refreshing zing of lemon on a hot summer's day is paired with creamy, cool ice cream and sandwiched between two soft, chewy lemon bars.
    5 from 31 votes
    Print Recipe Save Recipe Saved Recipe
    Prevent your screen from going dark
    Prep Time 15 mins
    Cook Time 25 mins
    Total Time 40 mins
    Course Dessert
    Cuisine American
    Servings 16
    Calories 403 kcal

    Ingredients
      

    • 1 pkg Krusteaz Lemon Bars Supreme Mix prepared as directed
    • ½ gallon vanilla ice cream

    Instructions
     

    • Stir together water and eggs until well blended. Add lemon filling mix and stir with a whisk until smooth. Let sit while the crust is baking.
    • Press crust mix into the bottom of a 13×9-inch baking pan lined with sprayed parchment paper. Bake for 8-10 minutes in a preheated 350-degree oven; the crust will be pale.
    • Stir the filling mixture again and pour over the hot crust. Bake for 25 minutes or until edges begin to brown. Chill for 1-2 hours before cutting in the next step.
    • Soften vanilla ice cream 15-20 minutes or until spreadable with a spatula but not melted.
    • Using parchment paper as a handle, lift out the lemon bars and cut through the middle of the bars from side to side to make two 13×9-inch lemon bar layers. Gently set aside the top layer.
    • Using a spatula, carefully smooth the ice cream over the bottom layer of lemon bars, spreading ice cream to edges. (You may have a little ice cream left over.)
    • Gently place the other half of the bars on top of the ice cream and settle into place. Cover with plastic wrap; freeze for 2-3 hours or until ice cream has firmed up again.
    All information presented on this site is intended for informational purposes only and nutrition may vary according to exact products and the online nutrition calculator being used. I am not a certified nutritionist and any nutritional information shared on EatMoveMake.com should only be used as a general guideline.

    Nutrition

    Calories: 403kcalCarbohydrates: 56gProtein: 5gFat: 17gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.003gCholesterol: 83mgSodium: 208mgPotassium: 281mgFiber: 1gSugar: 48gVitamin A: 543IUVitamin C: 1mgCalcium: 167mgIron: 1mg
    Tried this recipe?Let us know how it was!

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    About Liz

    Liz is a midwestern mom gone southern (accent in transition). She lives in North Carolina and loves cooking, baking, traveling, movies, crafts, hot and cold tea, wine, pizza and the occasional nap. She also revels in the fact she's a crazy cat lady.

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    I’m Liz! Thank you for visiting Eat Move Make. Here you will find a collection of easy & delicious year-round recipes, seasonal ideas, and DIY craft inspiration. Visit my About Me page for more of my story.

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    I’m the founder of Eat Move Make and a North Carolina mom of two humans and six cats. I love to cook, bake, craft and travel. I’m also addicted to tea (but not sweet tea).

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