Blueberry Lemon Ice Cream Sandwiches Recipes

BLUEBERRY-LEMON ICE CREAM SANDWICHES

Steps:

• Brush cake slices with vodka. Spread sorbet over two cake slices. Spread ice cream over remaining cake slices. Sandwich each sorbet topped cake slice with an ice cream topped cake slice., Cut sandwiches in half. Drizzle with melted chocolate. Place on a baking sheet; freeze for at least 1 hour.

LEMON ICE CREAM SANDWICHES WITH BLUEBERRY SWIRL

Steps:

• Make lemon ice cream:
• 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).
• 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.
• Make 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 cornstarch, then stir into blueberry mixture. Boil, stirring, 1 minute (mixture will thicken).
• Transfer blueberry compote to a bowl and chill until cold, about 1 hour. Discard lemon zest.
• Make sandwich layers while compote chills:
• Preheat oven to 375°F with rack in middle. Butter 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.
• Assemble sandwiches:
• 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.
• Transfer sandwich to a cutting board using overhang. Trim edges if desired, then cut into 8 pieces.

ZESTY LEMON ICE CREAM COOKIE SANDWICHES

Steps:

• Spoon the ice cream into a rimmed baking sheet and spread to 1/2-inch thickness. Freeze until firm, 2 to 3 hours. Use a 3-inch round cookie cutter to cut the ice cream into 12 rounds, reshaping the ice cream "sheet" as needed. Keep frozen.
• Preheat the oven to 350 degrees F. Line 2 rimmed baking sheets with parchment paper.
• Stir together the flour, baking soda, baking powder, cornstarch and salt in a large bowl; set aside.
• Beat the butter and granulated sugar with an electric mixer at high speed until creamy. Add the egg, and beat until the yellow disappears. Beat in the lemon zest, juice and extract.
• Add the flour mixture in 2 batches and beat until combined. Roll the dough into twenty-four 2-inch balls. Roll the balls in coarse sugar, if using, and place on the prepared pans. Use the bottom of a glass to press down the dough balls.
• Bake until the cookies are set and lightly golden on the bottoms, 15 to 18 minutes. Remove to wire racks to cool completely.
• To assemble the sandwiches, spread 1 to 2 tablespoons lemon curd on the flat sides of 12 cookies. Sandwich an ice cream round between 2 cookies (one lemon curd-coated and one uncoated). Roll the edges in the sprinkles. Wrap and freeze the ice cream sandwiches until ready to serve.

LEMON-BLUEBERRY CAKE BATTER ICE CREAM

Steps:

• Beat milk and sugar together in a bowl with an electric mixer until sugar dissolves. Add cream, cake mix, vanilla extract, and lemon zest; beat until smooth.
• Blend 1 cup blueberries in a blender until smooth; beat into cream mixture.
• Pour cream mixture and remaining blueberries into an ice cream maker and freeze according to the manufacturer's instructions.