You only need four ingredients and about ten minutes to make these refreshing lemon “ice cream” sandwiches. Use your favorite powdered lemonade mix and a tub of thawed whipped topping to create a bright citrus frozen treat—perfect for any hot day.
Lemon fans will adore these easy lemonade “ice cream” sandwiches. They’re a simple summer recipe that comes together quickly and cools you off in no time.
Why We Love These Lemonade Ice Cream Sandwiches
These no-bake summer treats are fast, flavorful, and delightfully refreshing. They aren’t traditional ice cream, but the whipped topping flavored with powdered lemonade delivers a creamy, citrusy dessert that’s easy to love.
Highlights:
- Just 4 ingredients and under 10 minutes of hands-on prep
- Bright, refreshing lemon flavor
- Kid-friendly and great for adults too
- Easily customized with mix-ins or coatings
- No oven required
These are perfect for cooling off on a hot day—simple, fast, and satisfying.
Ingredient Notes
- Whipped topping: Use a tub of whipped topping (Cool Whip-style). Do not use canned aerosol whipped cream, which won’t hold up the same way.
- No lemonade mix? Substitute additional lemon zest or a small amount of lemon extract to taste.
Ways To Vary This Recipe
- Roll in sprinkles: After freezing, roll the edges in sprinkles for a festive look—yellow sprinkles are especially pretty.
- Try other coatings: Crushed pistachios, shredded coconut, or finely chopped nuts work well.
- Mix-ins: Fold in white chocolate chips, swirls of fruit jam, or a pinch of ginger for interest.
- Change the cookie: Use sugar cookies, ginger snaps, or lemon cookies instead of graham crackers for different textures and flavors.
Step-By-Step Instructions
Step 1: Stir 2 tablespoons powdered lemonade mix and 2 teaspoons lemon zest into one thawed 8 oz tub of whipped topping until evenly combined. Adjust the lemon intensity to your taste.
Step 2: Arrange 4–5 graham cracker sheets on a parchment-lined sheet pan or tray. Spoon the lemon whipped topping over the crackers.
Step 3: Spread the lemonade mixture evenly over the graham crackers so each sheet is covered in a uniform layer.
Step 4: Top with remaining graham crackers and press gently to adhere. Freeze for at least 4 hours, preferably overnight, until firm. Cut into squares and serve—allow 3–5 minutes at room temperature to soften slightly before eating.
Recipe Tips
Best results: Cut the sandwiches when they’re fully frozen using a sharp knife to get clean edges. If they’re still soft, return them to the freezer until solid.
Substitutions: If you don’t have lemonade mix, lemon pudding mix can work as an alternative—adjust to taste. For a higher-protein version, swap the powdered lemonade mix with lemon-flavored protein powder.
Storage
Store the sandwiches in an airtight container in the freezer for 2–3 weeks. After that time the graham crackers may soften. For convenience, wrap individual sandwiches in plastic wrap before freezing.
Other Ice Cream Treats
Ice Cream and Frozen Treats
Simple No Churn Lemon Ice Cream
Ice Cream and Frozen Treats
Oreo Ice Cream Pie
Desserts
Homemade Butter Pecan Ice Cream
Ice Cream and Frozen Treats
Easy Chocolate Cherry Milkshake
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Lemonade Ice Cream Sandwiches
Ingredients
- 1 tub whipped topping (8 oz)
- 2 Tbsp powdered lemonade mix
- 2 tsp lemon zest
- 8–10 graham cracker sheets
Instructions
-
Add the lemonade mix and lemon zest to a thawed tub of whipped topping and stir until fully combined.
-
Line 4–5 graham cracker sheets on a parchment-lined tray. Spread the lemonade mixture evenly over the crackers, then top with remaining graham sheets and press gently.
-
Freeze for at least 4 hours or overnight until firm. Cut into squares and allow a few minutes at room temperature to soften before serving.
Notes
Cutting tip: They cut most cleanly when fully frozen. If they’re soft, return them to the freezer until solid.
Substitute: Lemon pudding mix or lemon protein powder can be used in place of powdered lemonade, adjusting to taste.
Nutrition
Nutrition information is an approximation.