With summer heating up, the girls and I have been looking for every excuse to cool off with a sweet treat. There's just something about a scoop of ice cream on a hot afternoon that never gets old, and I couldn't resist finding a way to turn one of our favorite summer desserts into a biscuit.
These Lemon Ice Cream Biscuits are as easy as they are delicious. Made with our Shortcake Mix and Caroline's Cakes Lemon Ice Cream, they come together with just a handful of ingredients before being finished with a buttery lemon sugar topping. Serve them warm with an extra scoop of lemon ice cream, and you've got a bright, citrusy dessert that's perfect for porch sitting, backyard dinners, and soaking up every bit of summer.
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the Callie's Hot Little Biscuit Shortcake Mix with about 14 ounces of the Caroline's Cakes Lemon Ice Cream, reserving the remaining ice cream for serving. Mix until a dough forms. It may look a little shaggy because the ice cream is cold, that's perfectly normal.
- Lightly flour your work surface and gently pat the dough to about 1-inch thick. Using a biscuit cutter, cut out the biscuits and place them on the prepared baking sheet.
- Melt the butter in a small saucepan or microwave-safe bowl.
- In a small bowl, combine the granulated sugar, turbinado sugar, and lemon zest to make the lemon zest topping.
- Generously brush each biscuit with the melted butter, then sprinkle the lemon zest topping over each one.
- Bake for 25–28 minutes, or until the biscuits are golden brown.
- Let the biscuits cool for a few minutes, then serve warm with the reserved lemon ice cream on top. Enjoy!