It had been waaay too long since I made ice cream.  I’ve been too busy to notice, but Ben mentioned it recently and I realized he was right.  I do believe red velvet with a cream cheese swirl was the last time…months ago!  Well, clearly that wouldn’t do.  I was in the mood for something fresh and summery, and we just happened to have lemons and raspberries hanging around.  I also found a disc of graham cracker dough stashed in the freezer and egg yolks left over from making swiss meringue buttercream.  Clearly, this was meant to happen.

If you have ever attempted to make homemade ice cream sandwiches by squeezing a scoop of ice cream between two cookies, you know that 1) yes, it works and is still delicious but…2) it’s usually an unsightly, drippy mess.  The method of spreading the ice cream out in a dish to freeze and then cutting out squares to sandwich in between cookies – genius.  It’s easier to do, and it is definitely less messy.  Now that the weather is starting to heat up here, we are glad to have a stash of these in the freezer!


For the ice cream: 

  • 1 cup whole milk
  • ¾ cup plus 2 tbsp. sugar, divided
  • 2 cups heavy cream, divided
  • Pinch of salt
  • 6 large egg yolks
  • 1 tsp. vanilla extract
  • Zest and juice of 1 lemon
  • 6 oz. fresh raspberries

To assemble: 


  • 01

    Combine the milk, ¾ cup of the sugar, 1 cup of the cream, and the salt in a medium saucepan.  Heat over medium-high, stirring occasionally, until the mixture is warmed through and small bubbles appear on the surface.  Meanwhile, pour the remaining cup of cream into a bowl and set a fine mesh sieve over the top.  In a separate medium bowl, whisk the egg yolks until smooth.

  • 02

    Slowly pour the warm milk mixture into the bowl with the egg yolks, whisking constantly.  Return the entire mixture to the saucepan and place over medium heat.  Cook, stirring constantly and scraping the bottom of the pan, until the mixture thickens slightly and coats the back of a spoon (170˚-175˚ F on an instant read thermometer).  Pour the custard through the mesh strainer into the bowl with the cream.  Stir in the vanilla, lemon zest and lemon juice.  Let cool slightly, then cover and refrigerate until completely chilled.

  • 03

    Freeze in an ice cream maker according to the manufacturer’s instructions.Line a chilled 9 x 13″ pan with plastic wrap.  While the ice cream is churning, combine the raspberries with the remaining 2 tablespoons of sugar in a small bowl.  Mix to combine, mashing slightly.  Let stand to macerate slightly.  When the ice cream has reached a soft serve consistency, spread some of the ice cream into the pan in an even layer about 1 inch thick.  Top the surface of the ice cream with dollops of the raspberry mixture and lightly swirl into the ice cream with a skewer or knife.  Freeze until firm.

  • 04

    To assemble the sandwiches, use the same cookie cutter that was used for the cookies (if homemade) to cut out square pieces of ice cream.  Layer one piece of ice cream between two of the cookies and return to the freezer immediately.  Wrap the sandwiches individually as desired.  Keep frozen until ready to serve.

  • Lauren Potts

    These look incredible!!! :) just stumbled across your blog on bloglovin and I love it :)

  • my yum. they look so good.

    i want one right now ;)

  • HalfBakedHarvest

    These sound awesome and hey are so pretty!

  • Candace b.

    Uh-oh. I’ve got a sudden desire to rush home and make these right now!

  • Larisa

    these look amazing!

  • grandbabycakes

    I want these soooo bad! Holy cow, they look incredible!

  • marcie @ flavor the moments

    yum! I love that beautiful raspberry swirl, and that ice cream is so melty just the way I love it. They look gorgeous.

  • Caroline L.

    My mouth is watering and my stomach is grumbling – I want these so badly :) Ice cream sandwiches are always so spectacular… Diddy Riese is always my first stop in LA!

  • Warm Vanilla Sugar

    Annie, these look PERFECT! Love this recipe!

  • Tracy

    Yummy! I’ve made plenty of ice sandwiches that are dripping messes! Love this spread, freeze, and cut method!

  • Jenna

    I made these tonight and they were amazing! I switched out the raspberries for blueberries (because of my personal belief that blueberries and lemon are better together) and I did some on graham and some on pepperidge farm lemon cookies… I think I liked the lemon cookie better and will try making my own next time. Also, all my lemon zest clumped together at the bottom of my cuisinart during the churning, I had to try to disperse it a little by hand. Thanks for another hit!

  • nessa

    Great idea! Love all of these flavors!

  • Emily Dickson

    those raspberries look gorgeous, they’re just coming into season where I live, my favourite fruit of all time! I doubt I could get them to look as perfect as that but my goodness they would still taste delicious I am sure!

  • Looks so good. Your picture looks like it is real! did you study photography?

  • Anne Blackwell

    Do you keep leftover egg yolks in the fridge for a couple of days? Can you freeze them? I never know what to do with the yolks after I make Swiss meringue buttercream! I’d love to hear any other suggestions you have for what to do with them.

  • annieseats

    Yes, I store them in the fridge for a few days. I have read that they aren’t great after freezing so I don’t usually bother with that. I make ice cream or pastry cream if I have a use for it but otherwise I just toss them. No sense in making something (thereby using a bunch more ingredients) just for the sake of using up a few egg yolks.

  • Anne Blackwell


  • These look absolutely delicious! Most definitely not an unsightly, dripping mess ;-)

  • Rayna W.

    These are too cute, and not to mention look delicious! I can’t wait to start making more of my own ice creams this summer, and this is on the top of my list.

  • That looks like so much fun. Our raspberry patch is going to be absolutely overflowing this year, so this is going on my list of dessert ideas. Thanks for sharing!

  • Meg

    I made these several weeks ago, homemade graham crackers and all, and I just have to say, LOVE. The ice cream is so fresh and light and summer. And it pairs so well with the graham cracker. I had to fight off prying spoons as I was spreading out the ice cream. And then again when I was cutting it out. Brilliant method of making ice cream sandwiches.