Preheat your oven to 350 degrees Fahrenheit, and then line a cookie sheet with parchment paper.

In a large bowl, or in a stand mixer using a paddle attachment, mix together the eggs and vegetable oil until the eggs have completely broken down.

Add the cake mix and continue to stir until well incorporated. Be sure not to overmix.

This dough is going to be pretty sticky. To make it easier to handle, I would suggest popping it in the refrigerator for about half an hour. It's not necessary, but it will be helpful.

Make dough balls that contain 2 tablespoons of cookie dough. You can use a small cookie dough scoop to help you with this. Place each of the 2-inch balls evenly on the lined baking sheet.

Bake the lemon sandwich cookies in your preheated oven for 10-12 minutes. Like all cake mix cookies, you're not looking for a golden brown color to let you know they're finished. Once they've finished in the oven, let them continue to cook residually on the hot pan for 5 minutes.

You can't add the ice cream until the cookies cool. So after the 5 minutes of pan cooking, speed the rest of the process up by moving the cookies over to a cooling rack.

Flip one cookie over, add a scoop of ice cream to the bottom of the cookie, then place a second cookie on top! Voila! A lemon ice cream sandwich! Enjoy immediately, or wrap up in parchment paper to store in the freezer for later.