Lemon Ice Cream Sandwiches with Blueberry Swirl
Ice cream sandwiches are hard to hate, especially this one. What can be wrong with a dessert that combines sweet blueberries, tart lemon ice cream, and buttery blondie-like cookies? Store-bought vanilla ice cream gets a flavor lift with the addition of lemon juice and zest, plus an easy (as in three minutes’ prep time) blueberry compote.
Recipe information
Yield
Makes 8 servings
Ingredients
FOR LEMON ICE CREAM
FOR BLUEBERRY COMPOTE
FOR SANDWICH LAYERS
Preparation
Make lemon ice cream
Step 1
Transfer the ice cream to a microwave-safe bowl and microwave at 30 percent power in 10-second intervals, stirring, until softened, about 50 seconds total. Or allow the ice cream to soften at room temperature.
Step 2
Stir in the lemon zest and juice. Spread the ice cream thinly in a 13 by 9-inch baking dish and freeze while making the compote and sandwich layers.
Make blueberry compote
Step 3
Cook the blueberries, sugar, and zest in a 12-inch heavy skillet over medium-high heat, thoroughly crushing the blueberries with a potato masher, until juices are released and sugar has dissolved, about 2 minutes.
Step 4
Stir together the lemon juice and cornstarch, then stir into the blueberry mixture. Boil, stirring, 1 minute; mixture will thicken.
Step 5
Transfer the blueberry compote to a bowl and chill until cold, about 1 hour. Discard the lemon zest.
Make sandwich layers
Step 6
Preheat the oven to 375°F, with rack in the middle. Butter 2 (8-inch) square baking pans and line with foil, leaving a 1-inch overhang on each side, then butter the foil.
Step 7
Whisk together the flour, baking powder, baking soda, and salt in a small bowl. Beat together the butter and brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes. Beat in the egg and vanilla. At low speed, add the flour mixture in 2 batches, mixing until just combined.
Step 8
Divide the batter between the baking pans and spread in a thin, even layer with an offset spatula. Bake until golden brown but still tender, 10 to 12 minutes. Cool completely in pans, about 30 minutes.
Assemble sandwiches
Step 9
Let ice cream soften for 5 minutes, then dollop tablespoons of blueberry compote on it and swirl it gently through the softened ice cream with a spoon. Spoon all of the ice cream over one sandwich layer (in pan) and spread evenly using a clean offset spatula. Invert the second sandwich layer over the ice cream, pressing gently to form an even sandwich. Wrap the baking pan in plastic wrap and freeze until firm, at least 2 hours.
Step 10
Transfer the frozen sandwich to a cutting board using the overhang. Trim the edges if desired, then cut into 8 pieces.
Do ahead
Step 11
The ICE CREAM SANDWICHES can be made 1 week ahead and frozen in pan, wrapped in plastic wrap and then in foil. Cut before serving.
