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.
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.
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.)
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.
Step 8: Cut into bars before serving. Store in the freezer.
I think they look super cute when tied with pretty ribbons!
Frequently Asked Questions
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.
Lemon ice cream sandwiches can last up to 2 months in the freezer if stored properly in an airtight container or sealed plastic bag.
Yes! I’ve made key lime ice cream sandwich bars too, using a key lime bar mix.
Other Recipes You’ll Love
Lemon Ice Cream Bars
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.
Leave a Reply