Lemon Gumdrop Ice Cream Sandwich

Sunkist lemons make these cheerful ice cream sandwiches pop with flavor. Choose a variety of different colored gumdrops to make it a showstopping treat.







  • 1 ½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ¾ cup yellow sprinkles, divided
  • 1 ½ sticks (¾ cup) Challenge Butter
  • ¾ cup granulated sugar
  • ¼ teaspoon kosher salt
  • zest of 2 Sunkist lemons
  • 2 large eggs, room temperature
  • ½ teaspoon vanilla extract
  • 1 Tablespoon fresh squeezed Sunkist lemon juice
  • 1 quart store-bought vanilla ice cream
  • ½ cup gumdrops, halved


  • 1

    Preheat oven to 350°F. Butter a quarter sheet pan (9×13-inch) and line it with parchment paper.

  • 2

    In a medium bowl, whisk together flour, baking powder and ¼ cup yellow sprinkles. Set aside.

  • 3

    Combine butter, sugar, salt and lemon zest in the bowl of a stand mixer fitted with a paddle attachment. Cream on medium speed until light and fluffy, 3-5 minutes. Beat in eggs, one at a time, followed by vanilla extract and lemon juice. Scrape down sides of bowl. Add the dry ingredients and slowly mix until just combined.

  • 4

    Pour batter into prepared pan and use a spatula to spread it out into a smooth, even layer. Batter will be thick. Sprinkle surface with another ¼ cup yellow sprinkles. Bake for about 15 minutes, or until firm to the touch. Let cool completely, then freeze for 1 hour until cold but not rock hard.

  • 5

    Remove cookie bar from pan and cut it into two 9 by 6 ½-inch halves. Return to the freezer while you prep the ice cream.

  • 6

    Scoop ice cream into the bowl of a stand mixer fitted with a paddle attachment. Beat on low speed for about 30 seconds, until smooth, then add gumdrops and remaining ¼ cup sprinkles. Mix until combined.

  • 7

    Place one cookie slab sprinkle side down on the sheet pan. Working quickly, scrape ice cream on top and spread into a smooth, even layer. Place the remaining cookie half on the ice cream, with the sprinkle facing up, to make a giant sandwich. Gently press down and use an offset spatula to spread ice cream smooth on sides. Cover in plastic wrap and freeze until very firm, about 12 hours.

  • 8

    Carefully transfer ice cream cake to a large cutting board. Trim ¼-inch off of each edge and cut into 12 small sandwiches. Wrap each ice cream sandwich in plastic wrap or parchment paper and freeze again until firm.

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