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October 24, 2021

Kardea reveals her trick to making these bright and tart ice cream sandwiches look as perfect as they taste!
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Kardea Brown shares down-home, Southern recipes from her South Carolina kitchen. The cook and caterer was born and raised on the sea islands of Charleston, the heart of all Southern cooking, and learned to cook in her grandmother's kitchen. These days, she takes generations of family recipes and makes them her own as she cooks for family and friends at her Sea Island home.

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at the best shows, take you inside the favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Zesty Lemon Ice Cream Cookie Sandwiches
RECIPE COURTESY OF KARDEA BROWN
Level: Easy
Total: 4 hr 45 min (includes freezing and cooling time)
Active: 45 min
Yield: 12 servings

Ingredients

One and a half 1.5-quart cartons vanilla bean ice cream, softened
3 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon cornstarch
1/2 teaspoon sea salt
1 cup (2 sticks) unsalted butter, at room temperature
1 1/2 cups granulated sugar
1 large egg
2 teaspoons lemon zest plus 1 tablespoon fresh lemon juice
1 teaspoon lemon extract
Coarse sugar, for rolling, optional
3/4 to 1 1/2 cups lemon curd
Yellow sprinkles, for decorating

Directions

Special equipment: a 3-inch round cookie cutter

Spoon the ice cream into a rimmed baking sheet and spread to 1/2-inch thickness. Freeze until firm, 2 to 3 hours. Use a 3-inch round cookie cutter to cut the ice cream into 12 rounds, reshaping the ice cream "sheet" as needed. Keep frozen.

Preheat the oven to 350 degrees F. Line 2 rimmed baking sheets with parchment paper.

Stir together the flour, baking soda, baking powder, cornstarch and salt in a large bowl: set aside.

Beat the butter and granulated sugar with an electric mixer at high speed until creamy. Add the egg, and beat until the yellow disappears. Beat in the lemon zest, juice and extract.

Add the flour mixture in 2 batches and beat until combined. Roll the dough into twenty-four 2-inch balls. Roll the balls in coarse sugar, if using, and place on the prepared pans. Use the bottom of a glass to press down the dough balls.

Bake until the cookies are set and lightly golden on the bottoms, 15 to 18 minutes. Remove to wire racks to cool completely.

To assemble the sandwiches, spread 1 to 2 tablespoons lemon curd on the flat sides of 12 cookies. Sandwich an ice cream round between 2 cookies (one lemon curd-coated and one uncoated). Roll the edges in the sprinkles. Wrap and freeze the ice cream sandwiches until ready to serve.

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Kardea Brown's Zesty Lemon Ice Cream Cookie Sandwiches ​| Delicious Miss Brown | Food Network
youtube.com/watch?v=834w1deMxlc

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