Lemon & Blueberry Ice Cream SandwichesPrint Recipe

Let’s fast forward into Summer with some ice cream sandwiches. I can’t really say I am an expert because I have never made them before and can count the number of times I have eaten them on one hand. However, I do know that these are good (actually fantastic) and I will certainly make them and variations of them again.

Striking the perfect balance between cookie, fruit and cream – these old fashioned favourites will certainly cool you at the end of a hot Summers day. There is harmony in the blend of lemon scented ice cream and swirls of blueberry compote whilst the almost chewy cookie provides the perfect sandwich for this icy treat.

As much as I hate drippy fingers when I eat, I am more than happy to forgoe this little neurosis when it comes to a good ice cream sandwich – I cannot believe it has taken me so long to discover them. YUM!

Lemon Ice Cream
2 pints premium vanilla ice cream
1 tablespoon grated lemon zest
2 tablespoons fresh lemon juice

Blueberry Compote
2 cups blueberries (283 grams/10 ounces)
1/4 cup sugar
2 (3- by 21/2-inch) strips lemon zest
1 tablespoon fresh lemon juice

Sandwich Layers
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
113 grams/4 ounces unsalted butter, softened
3/4 cup packed light brown sugar
1 large egg
1/2 teaspoon pure vanilla extract

Lemon Ice Cream
Leave icecream out of the freezer for 10 minutes to soften. Using a spoon break it into brig chunks, place it ino a bowl and mix until you get the consistency of soft-serve ice cream. Stir in lemon zest and juice and spread in a 13 x 9 inch baking dish to freeze while making compote and sandwich layers.

Blueberry Compote
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.

Stir together lemon juice and bring to boil – reduce to a slow simmer and allow to cook for a further 5 – 7 minutes, stirring occasionally until the mixture is thick (almost jam-like).

Remove from heat and transfer to a bowl, bring to room temperature and discard lemon zest. Place in a blender and pulse several times to break the blueberries down further. Cover and place into refrigerater until needed.

Sandwich Layers
Preheat oven to 375°F with rack in middle. Butter two 8″ baking pans and line with foil, leaving a 1-inch overhang on each side, then butter foil.

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.

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 and place in freezer for at least 15 minutes prior to assembly.

Assembly
Spoon half of ice cream over 1 sandwich layer (in the pan) and spread evenly using clean offset spatula. Dollop tablespoons fulls of the blueberry compote and gently swirl into the ice cream. Spoon over the remainder of the ice cream and more of the compote. Invert the 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 3 hours.

Transfer sandwich to a cutting board using overhang. Trim edges if desired and cut into 6 – 8 pieces.

Notes: Ice cream sandwich (before cutting) can be made 1 week ahead and frozen in pan, wrapped in plastic wrap and then in foil.

Source: adapted from Gourmet August, 2009

© 2011, Michelle. All rights reserved.