Häagen-Dazs is sadly the only remaining national grocery store variety ice cream that does not add a bunch of crap to their products. I don’t know what carrageenan is (nor do I care to), but now most of the brands that still boast all-natural ingredients add it to their ice cream.
When Häagen-Dazs came out with their “five” label, I was excited to see that at least they realize that some of us in the country are still interested in ice cream that contains only what is listed in a recipe.
I love lemon desserts, and as a child used to fantasize about what lemon ice cream should taste like. Any rare occasion when I would find an actual lemon flavored ice cream, it would either taste flat, too creamy, artificial or dull. When I saw the lemon Häagen-Dazs five flavor, I thought I would try it to see if it would deliver.
It surpasses all hopes and childhood dreams of a lemon-flavored ice cream. It is tart, and sweet, and creamy all at once. The ice crystals are so minuscule they are virtually undetectable. It is smooth as silk and absolutely amazing. My ravings on the subject continue on my babble blog, if you’re interested.
But moving on. I wanted some way to celebrate this most perfect accomplishment of the geniuses at Häagen-Dazs by creating some sort of ice cream sandwich out of it. At first, I thought a simple shortbread would be good, but then I was afraid it would just get hard in the freezer and smush all the ice cream out when you bite into it. After a few weeks of consideration, I finally decided a chewy lemon cookie would be the perfect solution.
These cookies are just a little sweeter and saltier than the ice cream, and are the perfect complement.
I hope you enjoy these.
lemon ice cream sandwich cookies
1 pint Häagen-Dazs five, lemon flavor
chewy lemon cookies (recipe follows)
1. Set the ice cream out for 5-10 minutes to allow it to soften a bit. Press on the sides of the carton a bit to soften it as well.
2. Match up equal sized cookies with one another. Scoop about 1/4 cup ice cream on half of the cookies, and press the other half of the cookies on top. Wrap in parchment paper and freeze until ready to serve.
chewy lemon cookies*
1 3/4 cups unbleached all-purpose flour
pinch of salt
8 tablespoons unsalted butter
zest of 1 lemon
1/2 cup granulated sugar, plus more for sprinkling
1/4 cup agave nectar
1 teaspoon baking soda
2 tablespoons lemon juice
1. Preheat oven to 325 degrees. In a medium sized bowl, whisk together flour and salt. Set aside.
2. In an electric mixer fitted with the paddle attachment, cream together butter, lemon zest, 1/2 cup sugar, and agave nectar. Mix until very smooth, about 3 minutes. Scrape down the sides.
3. In a small cup, boil the lemon juice and stir in baking soda. With the mixer on low, slowly add in half of the flour mixer, and then add in in the baking soda mixture. Follow with the remainder of the flour mixture and mix until combined. Scrape down sides of bowl with a rubber spatula and mix the dough by hand a few times to ensure an even distribution of the ingredients.
4. Pull the dough together with your hands and shape into a log. Roll up in parchment paper, twist up the ends and freeze for 5 hours, or over night. Slice dough into 1/3 inch thick disks. Sprinkle with granulated sugar. Bake for 9-10 minutes. Tops should be cracked on the top. Let cool for a few minutes on the cookie sheets before transferring to a wire rack.
* Sorry for any confusion, but I have tweaked the recipe a bit since publishing. Some readers were commenting on how their cookies were coming out flat.