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Lemon Ricotta Ice Cream Sandwiches

Thought these famous little cookies couldn't get any better? Try sandwiching some gelato in between them - you'll stand corrected! 

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Lemon Ricotta Ice Cream Sandwiches

Servings

22

Prep Time

25 minutes

Cook Time

30 minutes

Calories

0

Author:

Giada De Laurentiis

Image of Lemon Ricotta Ice Cream Sandwiches

Ingredients

    For the cookies:

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 stick unsalted butter (softened)
  • 2 cups sugar
  • 2 eggs (at room temperature)
  • 1 15-ounce container whole milk ricotta cheese, such as Galbani
  • 3 tablespoons lemon juice
  • 1 lemon (zested)
  • For the glaze:

  • 1 1/2 cups powdered sugar
  • 3 tablespoons lemon juice
  • 1 lemon (zested)
  • Raspberry Sorbetto or Vanilla Gelato

Instructions

  1. In a medium bowl combine the flour, baking powder, and salt. In the bowl of an electric mixer combine the butter and the sugar. Beat the butter and sugar on medium speed until light and fluffy, about 5 minutes. Add the eggs, 1 at a time, mixing between additions until well incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Fold in the dry ingredients. Tightly cover the dough with plastic wrap and refrigerate overnight.
  2. Preheat the oven to 375 degrees F.
  3. Line 2 baking sheets with parchment paper. Scoop the dough (about 1 1/2 tablespoons for each cookie) onto the baking sheets. Bake for 15 minutes, until cooked through but still pale. Remove from the oven and let the cookies rest on the baking sheet for 15 minutes. Continue with the remaining dough.
  4. For the glaze, combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cooled cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours.
  5. Once the cookies are cool, place a small scoop of raspberry sorbetto or vanilla gelato in the center of the flat side of one lemon ricotta cookie. Top with another cookie and press gently to seal slightly. Freeze until ready to serve.

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