Quick and Snappy Ginger Lemon Ice Cream Sandwiches

Difficulty:
1/5

Ease of Preparation: Moderate

Yield: 6 servings

 

Ingredients:

1 cup lemon curd premade (500ml)

2 cups crème fraiche or rich sour cream (500ml)

1 cup whipping cream (250ml)

1 cup toasted coconut shavings (250ml)

 

12 large snappy gingersnap cookies or large shortbread

Method:

Whisk the lemon curd, crème fraiche or sour cream and lemon zest together in a large bowl until it forms soft peaks.

Line a baking tray with wax paper and lay out half of the cookies (6) face down.

Spoon the cream equally onto the centers of the 6 cookies

Top with the remaining cookies and press gently letting the cream ooze out a bit on the sides.

Place the sandwiches in the freezer for at least 4 hours to set up.

Remove and roll the edges in toasted coconut.

Serve and enjoy.