Lemon Ice Cream Sandwiches With Blueberry Swirl

Name: Lemon Ice Cream Sandwiches With Blueberry Swirl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pint premium vanilla ice cream; 1 tablespoon grated lemon; 2 tablespoons fresh lemon juice; 2 cups blueberries (10 ounces); 1/4 cup sugar; 2 (3-by 2 1/2-inch) strips lemon; 1 tablespoon fresh lemon juice; 2 teaspoons cornstarch; 1 cup all-purpose flour; 1/2 teaspoon baking powder; 1/4 teaspoon baking soda; 1/4 teaspoon salt; 1 stick unsalted butter, softened; 3/4 cup packed light brown sugar; 1 large egg; 1/2 teaspoon pure vanilla extract; Equipment: 2 (8-inch) square baking pans (2 inches deep); a small offset spatula

Servings: persons

2 pint premium vanilla ice cream
1 tablespoon grated lemon
2 tablespoons fresh lemon juice
2 cups blueberries (10 ounces)
1/4 cup sugar
2 (3-by 2 1/2-inch) strips lemon
1 tablespoon fresh lemon juice
2 teaspoons cornstarch
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 stick unsalted butter, softened
3/4 cup packed light brown sugar
1 large egg
1/2 teaspoon pure vanilla extract
Equipment: 2 (8-inch) square baking pans (2 inches deep); a small offset spatula

1
Transfer ice cream to a microwave-safe bowl and microwave at 30 percent power in 10-second intervals, stirring, until softened, about 50 seconds total (see cooks' note, below).
2
Stir in lemon zest and juice. Spread ice cream thinly in a 13-by 9-inch baking dish and freeze while making compote and sandwich layers.
3
Cook blueberries, sugar, and zest in a 12-inch heavy skillet over medium-high heat, thoroughly crushing blueberries with a potato masher, until juices are released and sugar has dissolved, about 2 minutes.
4
Stir together lemon juice and cornstarch, then stir into blueberry mixture. Boil, stirring, 1 minute (mixture will thicken).
5
Transfer blueberry compote to a bowl and chill until cold, about 1 hour. Discard lemon zest.
6
Preheat oven to 375u00b0F with rack in middle. Butter baking pans and line with foil, leaving a 1-inch overhang on each side, then butter foil.
7
Whisk together flour, baking powder, baking soda, and salt in a small bowl. Beat together butter and brown sugar in another bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes. Beat in egg and vanilla. At low speed, add flour mixture in 2 batches, mixing until just combined.
8
Divide batter between baking pans and spread into thin, even layers with offset spatula. Bake until golden-brown but still tender, 10 to 12 minutes. Cool completely in pans, about 30 minutes.
9
Dollop tablespoons of blueberry compote all over ice cream, then swirl it gently through ice cream with a spoon. Spoon all of ice cream over 1 sandwich layer (in pan) and spread evenly using clean offset spatula. Invert second sandwich layer over ice cream, pressing gently to form an even sandwich. Wrap baking pan in plastic wrap and freeze until firm, at least 2 hours.
10
Transfer sandwich to a cutting board using overhang. Trim edges if desired, then cut into 8 pieces.

770

kcal

Calories

Fat

102

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 pint premium vanilla ice cream, 1 tablespoon grated lemon, 2 tablespoons fresh lemon juice, 2 cups blueberries (10 ounces), and more.

Yes, Lemon Ice Cream Sandwiches With Blueberry Swirl falls under the Baking & Desserts category and is a great choice for this type of meal.

Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.

That's it — enjoy your meal!