Food & Cooking Recipes Dessert & Treats Recipes Lemon-Spice Ice Cream Sandwiches Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 25 mins Total Time: 1 hrs Yield: 12 These cakey cookies partner well with citrus and other fruit flavors, as shown here, but also with coffee, green tea, or nearly any ice cream you like. Ingredients 1 stick unsalted butter, melted, plus more for pan ¾ cup unbleached all-purpose flour ¼ teaspoon ground cinnamon ¼ teaspoon ground ginger ½ teaspoon coarse salt ¾ cup sugar 1 tablespoon unsulfured molasses 1 teaspoon finely grated lemon zest, plus 2 tablespoons juice 2 large eggs 2 pints ice cream, softened Directions Preheat oven to 350 degrees. Butter a 10-by-15-inch rimmed baking sheet and line with parchment; butter parchment. In a bowl, whisk together flour, cinnamon, ginger, and salt. In another bowl, whisk together butter, sugar, molasses, lemon zest and juice, and eggs. Whisk dry ingredients into wet ingredients until smooth. Spread batter evenly in prepared sheet. Bake until cake is dry to the touch and edges begin to pull away from sheet, 12 to 14 minutes. Let cool 5 minutes. Loosen edges with a knife; flip out of sheet. Remove parchment; flip top-side up onto a wire rack. Let cool completely. Transfer cake to a work surface; cut in half crosswise. Place one half top-side down on a piece of plastic wrap. Beat ice cream until malleable, then spread over cake in a 1-inch-thick layer (go all the way to edges; don't worry if a bit oozes out, as it will be trimmed later). Top with second half of cake, top-side up. Wrap in plastic and freeze at least 8 hours and up to 1 week. Use a serrated knife to trim edges and cut into 1 1/4-by-3-inch pieces. Serve immediately, or wrap in plastic and freeze for up to 1 week. Bryan Gardner Cook's Notes Make your own variation by swirling together 1 pint softened vanilla ice cream and 1 pint mandarin-orange sorbet. Or soften 1 pint vanilla ice cream and swirl in 1/3 cup high-quality jam. Rate it Print