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!
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
- 9x9 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 9x9-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 12x17 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!