Strawberry Lemonade Ice Cream Cookie Sandwiches

Strawberry Lemonade Ice Cream Cookie Sandwiches
A Sprinkle of This and That Recipe (adapted from Gimme Some Oven)


1 (15.25 ounce) Betty Crocker Super Moist lemon cake mix

1 (15.25 ounce) Betty Crocker Super Moist strawberry cake mix

4 eggs

2/3 cup vegetable oil (divided)

2 tsp lemon juice

1 cup powdered sugar

1/2 gallon vanilla ice cream

Preheat oven to 350 degrees.

Begin by making the two cake mixes. Pour the lemon cake mix into a large bowl and the strawberry cake mix in another bowl. To each cake mix, add 2 eggs, 1/3 cup vegetable oil, and 1 teaspoon of lemon juice. 

Mix until well blended.  Cover and refrigerate each bowl for 20 minutes to firm cookie dough. 

Remove cookie dough and take 1 rounded teaspoons of lemon cookie dough and roll into a ball. Repeat with the strawberry cookie dough. 

Gently roll the lemon and strawberry dough together to make one large ball.

Transfer the dough ball into a bowl with 1 cup of powdered sugar, and roll to lightly coat in sugar. Place on a greased baking sheet at least 2 inches apart. Repeat with remaining dough.

Bake each batch for 10 minutes, until they turn slightly golden and are cooked through. Let sit 1 minute before transfering to wire rack and let cool completely before using for ice cream sandwich.

Makes 2 1/2 dozen medium cookies or 18 large cookies

To assemble, take 2 cookies and place 1/4 cup vanilla ice cream in between to create an ice cream cookie sandwich.