Strawberry Lemonade Ice Cream Sandwich Bars withCookie Layers

Ingredients

For the Lemon Shortbread Layers:

2 cups all-purpose flour

3/4 cup unsalted butter, softened

1/2 cup granulated sugar

1 tbsp lemon zest

1/2 tsp salt

For the Strawberry Ice Cream:

1.5 quarts vanilla bean ice cream, slightly softened

1/2 cup strawberry preserves

1/4 cup fresh strawberries, finely diced

1 tbsp lemon juice

For the Whipped Lemon Glaze:

1/2 cup powdered sugar

1 tbsp heavy cream

1 tsp lemon juice

1/2 tsp vanilla extract

For Garnish:

1 tbsp lemon zest

2 fresh strawberries, thinly sliced

Directions

Preheat your oven to 350°F and line a 9x9 inch square

baking pan with parchment paper.

Cream together the butter, sugar, and lemon zest; mix in

the flour and salt until a crumbly dough forms.

Press half of the dough into the bottom of the pan and

bake for 12 minutes; press the remaining dough into a

separate lined tray of the same size and bake until lightly

golden.

Let both cookie layers cool completely.

In a chilled bowl, fold the strawberry preserves, diced

strawberries, and lemon juice into the softened ice cream

until swirled.

Spread the ice cream mixture evenly over the cookie base

in the square pan.

Place the second cookie layer on top of the ice cream,

pressing down gently to adhere.

Freeze the bars for at least 6 hours or until very firm.

Whisk the glaze ingredients until smooth, drizzle over the

top cookie layer, and garnish with zest and strawberries

before slicing into bars.