1 pint vanilla ice cream
4-6 teaspoons grated lemon zest
12 chewy sugar cookies
Allow the ice cream to soften at room temperature. Stir in the lemon zest to evenly distribute. Put back in the freezer to reharden.
Find two cookies that are about the same size. Using an ice cream scoop with a release lever, scoop out 1 mound and place on the flat side of one cookie. Put the second cookie on top and squeeze gently so the ice cream pushes to the edges. Wrap in plastic wrap and freeze. Repeat with remaining cookies. You may have a little bit of ice cream left over.