It had been waaay too long since I made ice cream.  I’ve been too busy to notice, but Ben mentioned it recently and I realized he was right.  I do believe red velvet with a cream cheese swirl was the last time…months ago!  Well, clearly that wouldn’t do.  I was in the mood for something fresh and summery, and we just happened to have lemons and raspberries hanging around.  I also found a disc of graham cracker dough stashed in the freezer and egg yolks left over from making swiss meringue buttercream.  Clearly, this was meant to happen.

If you have ever attempted to make homemade ice cream sandwiches by squeezing a scoop of ice cream between two cookies, you know that 1) yes, it works and is still delicious but…2) it’s usually an unsightly, drippy mess.  The method of spreading the ice cream out in a dish to freeze and then cutting out squares to sandwich in between cookies – genius.  It’s easier to do, and it is definitely less messy.  Now that the weather is starting to heat up here, we are glad to have a stash of these in the freezer!