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Lemon Zucchini Cookie Ice Cream Sandwiches
These lemon zucchini cookie ice cream sandwiches are the perfect treat to enjoy in the summer!
Prep Time
10
minutes
mins
Cook Time
10
minutes
mins
Total Time
20
minutes
mins
Course:
Dessert
Cuisine:
American
Keyword:
lemon zucchini cookie ice cream sandwiches, lemon zucchini cookies
Servings:
4
servings
Author:
Gina Matsoukas
Ingredients
1/2
cup
grated zucchini
3
tablespoons
softened butter
1/3
cup
brown sugar
zest of 1/2 a lemon
1/2
cup
whole wheat white flour
1/2
cup
yellow cornmeal
1
egg
1/8
teaspoon
salt
1/2
teaspoon
baking powder
1/2
tablespoon
lemon juice
1/2
teaspoon
vanilla extract
vanilla ice cream
Instructions
Preheat oven to 375 degrees and line a baking sheet with parchment paper or silicone baking mat.
Combine the flour, cornmeal baking powder and salt in a medium bowl.
In a stand mixer with the paddle attachment on medium speed, beat the sugar and butter for about 2 minutes.
Add the zucchini, egg, lemon zest and lemon juice and continue beating until incorporated.
Slowly add the flour to the mixer on medium-low speed until the batter is well combined.
Turn the mixer off and spoon the batter onto the baking sheet in about 2 tablespoon scoops spacing the cookies out by at least 1 inch.
Bake for 8-10 minutes until they're set.
Remove from oven and let cool completely.
Once cooled, place one heaping scoop of vanilla ice cream on the bottom of one cookie and sandwich with another, pressing together gently.
Nutrition
Serving:
1
SERVING
|
Calories:
477
kcal
|
Carbohydrates:
77
g
|
Protein:
11
g
|
Fat:
15
g
|
Saturated Fat:
8
g
|
Polyunsaturated Fat:
5
g
|
Cholesterol:
84
mg
|
Sodium:
249
mg
|
Fiber:
6
g
|
Sugar:
23
g