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Quick & Snappy Ginger Lemon Ice Cream Sandwiches

Quick & Snappy Ginger Lemon Ice Cream Sandwiches
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Ingredients

1
cup lemon curd premade
2
cup crème fraiche or rich sour cream
1
cup whipping cream
1
cup toasted coconut shavings
12
large snappy gingersnap cookies or large shortbread
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Directions

Step 1

Whisk the lemon curd, crème fraiche or sour cream and lemon zest together in a large bowl until it forms soft peaks.

Step 2

Line a baking tray with wax paper and lay out half of the cookies (6) face down.

Step 3

Spoon the cream equally onto the centers of the 6 cookies.

Step 4

Top with the remaining cookies and press gently letting the cream ooze out a bit on the sides.

Step 5

Place the sandwiches in the freezer for at least 4 hours to set up.

Step 6

Remove and roll the edges in toasted coconut.

Step 7

Serve and enjoy.

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