The last few days here in El Paso have been so hot… like surface of the sun hot!

I am in full summer mode over here, making all of the cold recipes I can! These No-Churn Lemon Blueberry Ice Cream Sandwiches are a divine frozen treat! I never knew making no-churn ice cream was so easy! It consists of three basic ingredients: heavy whipping cream, powdered sugar, and sweetened condensed milk. Then you just add your flavors; the sky is literally the limit on what flavors you could make with this basic no-churn base! (Secret time – I also made brownie peanut butter ice cream sandwiches last week, too 🤫😂.)

Anyway, if you’re looking for a delicious, easy-to-make, cold treat for Father’s Day next weekend – these No-Churn Lemon Blueberry Ice Cream sandwiches are just the ticket.

Start out by making the Ice Cream.

Waiting for the ice cream to freeze, which takes about 3-4 hours, is really the longest part of this recipe.

Grab a small saucepan and a container of blueberries. It only takes 1/2 a cup! Add the 2 tbsp of lemon juice, lemon zest, and a pinch of salt. Cook it over medium heat for 5-7 minutes, scrape it into a bowl, put it in the fridge to cool, and you’re halfway done with the ice cream!

Next, whip together the heavy whipping cream and powdered sugar until you get stiff peaks.

Once the blueberries are cool, add the sweetened condensed milk and stir together really well. It’s the most beautiful shade of purple!

Fold the whipped cream and blueberry-sweetened condensed milk all together and then smooth it evenly into a 9″x 9″ pan that has been covered in plastic wrap. The plastic wrap is essential so you can get the hunk of ice cream out when you’re ready to assemble! Put the no-churn lemon blueberry ice cream in the freezer! Congrats, you’re halfway to a delicious dessert, and it wasn’t even difficult 😃.

I thought a sugar cookie crust would pair perfectly with these Lemon Blueberry Ice Cream Sandwiches – so that’s what I did!

Once you get your cookie dough whipped up, next comes the fiddly bit.

You’ve got to get it rolled out thin enough to fit a baking sheet. Here’s the thing: sugar cookie dough has a lot of butter, and it’s kinda sticky. To mitigate this problem, I placed my cookie dough between two sheets of 12″x 17″ parchment paper before beginning to roll it out. You can use the bottom of your baking sheet as a tracing guide to make the parchment paper rectangles.

It’s still a little tough to get it evenly rolled out big enough and thin enough – be patient! You can also put the dough in the fridge for 5-10 minutes to harden up the butter if you feel like your dough is getting too soft and melty. I used a rolling pin and my hands to smooth it to the edges.

Essentially, you need to be able to cut two 9″x 9″ squares out of your rolled-out cookie dough to form the top and bottom of your Lemon Blueberry Ice Cream Sandwiches.

Once you get it rolled out enough, put it on your baking sheet and carefully, slowly, remove the top sheet of parchment before baking! Because the cookie sheet is so thin, it doesn’t take too long to bake.

Once the sugar cookie sheet is done baking, it’s time to cut the top and bottom squares!

I would recommend doing this while the cookie dough is still hot. It’s less brittle and crumbly that way!

You can pull your 9″x 9″ pan out of the freezer and use it as a guide, but I recommend using a ruler to help keep the lines straight.

I cut my squares right on the cookie sheet to minimize moving and breaking the sugar cookie.

Once you’ve got your top and bottom squares cut out, leave them on the sheet to finish cooling.

The pieces outside the squares are up for grabs! Enjoy a little cookie break lol.

Finally, it’s time to assemble these Lemon Blueberry Ice Cream Sandwiches!

Get the 9″x 9″ pan out of the freezer and lift the ice cream out of the tin using the plastic wrap. I used a smaller, thin cutting board to gently slide under the first sugar cookie square and then carefully slid it into the bottom of the 9″x 9″ pan. Next, flip the ice cream on top of that sugar cookie crust, and finish by placing the next sugar cookie square on top! Press down gently and return it to the freezer for 15-20 minutes so the ice cream will start to stick to the sugar cookie bits.

There ya go, now you have a giant ice cream sandwich lol.

After the 15 minutes is up, get the pan back out of the freezer and gently turn it out onto a cutting board. You should be able to cut out 12 smaller Lemon Blueberry Ice Cream Sandwiches. They’re so good, I’m sure they will go quick! But if not, you can store the leftovers in a Ziplock for later!

I hope you love these as much as I do! They’re a little moment of sweet, cold relief on these 105 Texas days!

Looking for some other dessert ideas? Click here to see more!

Print Recipe

Lemon Blueberry Ice Cream Sandwiches

No-Churn, Lemon Blueberry Ice Cream Sandwiches: A refreshing summer treat combining zesty lemon, juicy blueberries, and buttery sugar cookies!

Prep Time55 minutes mins

Freezer Time4 hours hrs

Course: Dessert

Servings: 12 sandwiches

Equipment

• Mixing Bowls (various sizes)
• Whisk
• Electric Mixer (handheld or stand mixer)
• Measuring Cups and Spoons
• Small Saucepan
• Spatula
• Rolling Pin
• Parchment Paper
• Baking Sheet
• 9×9 inch Baking Pan
• Sharp Knife or Pizza Cutter
• Cutting board
• Plastic Wrap or Parchment Paper (for wrapping sandwiches)
• Wire Rack (for cooling cookies)
• Freezer

Ingredients

Lemon Blueberry Ice Cream Ingredients:

• 1 ¼ cup heavy whipping cream 300 grams
• 1 tablespoon powdered sugar 8 grams
• ⅔ cup sweetened condensed milk 200 grams
• ½ cup fresh blueberries 75 grams
• 2 tablespoons lemon juice
• 1 tablespoon lemon zest
• pinch fine sea salt

Sugar Cookie Ingredients:

• 2 ½ cups all-purpose flour 320 grams
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon fine sea salt
• 1 cup unsalted butter, softened 226 grams
• 1 cup granulated sugar 200 grams
• 1 large egg at room temperature
• 1 teaspoon vanilla extract
• 1 tablespoon lemon zest

Instructions

Lemon Blueberry Ice Cream Instructions:

• In a small saucepan, combine the blueberries and lemon juice. Cook over medium heat, stirring occasionally, until the blueberries break down and the mixture thickens, about 5-7 minutes. Let it cool to room temperature.
• Pour the heavy cream into the mixer with a whisk attachment and whip it with the powdered sugar until stiff peaks form.
• In another bowl, combine the sweetened condensed milk, blueberry mixture, lemon zest, and sea salt until smooth.
• Gently fold the whipped cream into the blueberry mixture until well combined.
• Spread the ice cream mixture evenly in a 9×9-inch baking pan lined with plastic wrap. Cover it and freeze for at least 4 hours or until firm.

Sugar Cookie Instructions:

• Preheat the oven to 350°F (175°C).
• In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
• In a large bowl, beat the softened butter and granulated sugar until light and fluffy. Add the egg, vanilla extract, and lemon zest, and beat until well combined.
• Gradually add the dry ingredients to the butter mixture, mixing until just combined.
• Spread the dough evenly between two sheets of 12×17 parchment paper. Roll out the cookie dough using a rolling pin. Transfer to the baking sheet and remove the top layer of parchment.
• Bake for 10-12 minutes, or until the edges are lightly golden and the center is set, and then remove it from the oven.

Assembly

• Once the cookie sheet is cool enough for you to touch (but still warm), measure out two 9"x 9" squares. I cut mine right on the cookie sheet, so I didn't have to move the cookie and risk breaking it. It cuts better while it's still warm.
• Cut the cookie sheet into two 9"x 9" squares using a sharp knife or a pizza cutter. Allow the cookie squares to finish cooling fully before assembling.
• Once the ice cream layer is firm, lift it out of the pan using the plastic wrap overhang.
• Lay one of the cookie squares in the bottom of the 9"x9" pan. I used a small cutting board as a giant spatula to slip under the cookie sheet so it wouldn't break while transferring it. Flip the ice cream layer on top, pressing gently to adhere, and pull off the plastic wrap. Place the second 9"x9" square on top and press gently. Place back in the freezer for 15-20 minutes.
• Before serving, carefully flip the giant sandwich onto a cutting board; using a sharp knife cut the large sandwich into smaller squares or rectangles. You should be able to get 12 smaller sandwiches out of the 9"x9" square.
• Serve immediately, or wrap each sandwich in plastic wrap and store in the freezer until ready to serve.

Notes

After cutting out your 9″x 9″ squares, you will have leftover cookie crust, what a shame to have leftover delicious sugar cookies to eat! 

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