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Frozen Lemon Sandwich Cookies

Cool off from that summer heat with these colorful frozen yogurt sandwiches!
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After a long day of being in the summer sun, it's always rewarding to bite into a delicious frozen treat. But instead of running out to catch the ice cream man strolling down the street, why not make a little something right in your kitchen? You can save your dollars—and calories—by choosing to make this classic summertime dessert with frozen yogurt instead. These frozen lemon sandwich cookies are sure be a treat after a hot summer day!

This frozen yogurt dessert keeps the fat low by using a low-fat frozen yogurt and lemon curd to make the frozen mixture. Dip the sandwiches in some sprinkles (or jimmies, if that's what you call them) for a colorful, fun twist.

The best part about these treats? They store easily in the freezer! You can make a bunch in advance and store them for those moments where you're craving something frozen and sweet. Enjoy one sandwich at a time, or take out the whole tray for your party to enjoy. Either way, this frozen sandwich cookie recipe hits all the right summer notes: it's cool, refreshing, and perfect on a hot day.

Nutrition: 252 calories, 5 g fat (2 g saturated),114 mg sodium, 29 g sugar, 2 g fiber, 7 g protein

Makes 9 servings


18 graham cracker squares
3 cups low-fat vanilla frozen yogurt, left out until softened
1/2 cup store-bought lemon curd
1 tsp lemon zest
1/3 cup toasted slivered almonds or jimmies (optional)

How to Make It

  1. Line an 8×8-inch baking pan with plastic wrap, extending wrap over edges of pan. Arrange half of the graham crackers in the bottom of the pan to form a layer, trimming, if necessary.
  2. Place frozen yogurt in a large bowl; stir until softened and spreadable. Add lemon curd and lemon zest; fold gently to swirl. Spread lemon mixture over the graham cracker layer, smoothing the top to an even layer. Top with the remaining graham crackers. Cover and freeze at least 4 hours or until firm.
  3. Use plastic wrap to lift ice cream sandwiches out of pan. Unwrap and cut into 9 squares using a serrated knife. Dip one side of each sandwich cookie in almonds, if desired. Wrap sandwiches individually with plastic wrap then place in an airtight container; cover. Store in the freezer for up to 1 month.

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