Upside-Down Lemon Mousse Ice Cream Sandwich Recipe
Frozen citrus clouds meet warm, nutty pistachio crunch in this refreshing dessert.
Ingredients
Scale
- 1 cupheavy cream
- 1/2 cuppowdered sugar
- 2 tbsplemon zest
- 1/4 cuplemon juice
- 1 tspvanilla extract
- 1 cupcrushed pistachios
- 1/2 cupmelted butter
- 1 cupgraham cracker crumbs
- 1/4 cuphoney
Instructions
- Whip heavy cream with powdered sugar until stiff peaks form.
- Fold in lemon zest, lemon juice, and vanilla extract gently to maintain airiness.
- Spread lemon mousse onto a baking sheet lined with parchment paper and freeze for 2 hours.
- Mix crushed pistachios, melted butter, graham cracker crumbs, and honey to form the crust.
- Press crust mixture into the bottom of a pan and bake at 350°F for 10 minutes.
- Once cooled, cut crust into squares and top with frozen lemon mousse.
Notes
You can customize the seasonings to taste.