Raspberry Ice Cream Sandwiches

Ingredients:

• 2 cups premium flour
• 0.5 tsp of soda
• 0.5 tsp salt
• 110 g unsalted butter, room temperature
• 0.5 cup granulated sugar
• 0.5 cup brown sugar
• 1 large egg
• 1 tbsp. grated lemon zest + 1 tbsp. lemon juice
• 1 tsp vanilla extract
• 1/3 cup sour cream
• Decorative sugar, for sprinkling
• 4 cups black raspberry chocolate chip ice cream

Preparation:

1. Preheat oven to 375°F (190°C). Line 2 baking sheets with parchment paper. In a medium bowl, combine flour, baking soda, and salt. In a large bowl, beat the butter, granulated sugar, and brown sugar with a mixer on medium speed until light and fluffy, about 3 minutes. Then beat in the egg, lemon zest, lemon juice, and vanilla. Reduce mixer speed to low; beat in the flour mixture in two additions, alternating with the sour cream.
2. Form the dough into 16 balls. Place them on baking sheets and sprinkle with decorative sugar. Bake until the edges are set, 12-15 minutes. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
3. Sandwich the ice cream between the two cookie halves. Freeze the sandwiches for about 3 hours.