Lemon Blueberry Homemade Ice Cream Sandwiches
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Recipe Intro From lisathompson
These lemon blueberry homemade ice cream sandwiches are a stellar summer dessert. All you need is a handful of ingredients, an electric mixer, and a trip to the freezer to create this refreshing treat.
Recipe Description
We’ll use a simple no-churn ice cream method that combines the unstoppable combination of lemon + blueberry. A no-bake cookie crust comes together in a food processor but you can also crush them with a rolling pin or kitchen mallet.
- Lemon Blueberry Homemade Ice Cream Sandwiches Ingredients
- Ingredient Notes
- Pro Tips
- FAQs
- Recipe Card
Lemon Blueberry Homemade Ice Cream Sandwiches Ingredients
Ingredient Notes
Heavy Cream and Sweetened Condensed Milk
This dynamic duo creates a silky no-churn ice cream base you can make with just an electric mixer. The proportion of cream to sweetened condensed milk allows the ice cream sandwiches to be sliced and eaten immediately.
Lemon Sandwich Cookies
Did you know everyone’s favorite sandwich cookies come in a lemon flavor? They’re bright and flavorful and the cream filling helps act as a binder along with some melted butter. If you can’t find the lemon flavor, you can substitute the golden variety of these sandwich cookies with the zest of 1 lemon to the cookie crust.
Blueberry Fruit Spread
Look for a no-sugar-added blueberry fruit spread to add swirls of blueberry flavor throughout the ice cream without adding much extra sweetness. If you can’t find that, regular blueberry jam will suffice with an extra little pinch of salt in the ice cream
Pro Tips
First Thing’s First
Make sure you clear space in the freezer for your homemade ice cream sandwiches. Nothing is worse than realizing you have to completely rearrange your freezer and can’t proceed with the recipe until you do!
Crush the Cookies
Food processors make quick work of crushing sandwich cookies for these homemade ice cream sandwiches, but you can also finely crush them in a Ziploc bag with a rolling pin or kitchen mallet. Transfer the crumbs to a bowl before stirring in the melted butter.
Whipping the Heavy Cream
Whip the heavy cream to medium peaks before pouring in the sweetened condensed milk. Many recipes call for folding the whipped cream into the base with a spatula, but I didn’t find that the texture suffered when I continued to use the electric mixer. It’s also faster and incorporates more evenly, so why not take a shortcut when we can?
3 hours on the Clock
You will need to freeze the ice cream base for 3 hours before adding the top layer of cookie crust, so plan accordingly!
More Lemon Blueberry Recipes
If you love the combination of lemon and blueberry you’ve got to try these other recipes:
Lemon Blueberry Almond Scones
Blueberry Basil Spiked Lemonade
Lemon Blueberry Hand Pies
FAQs
What do you wrap ice cream sandwiches in?
Line your pan with parchment paper or wax paper before pressing in the first layer of cookie crust. After the sandwiches are frozen and sliced, you can wrap them like a present in more parchment paper or wax paper or store them in an airtight container.
How long do homemade ice cream sandwiches last?
These lemon blueberry homemade ice cream sandwiches last in the freezer for up to 1 month when stored in an airtight container in the freezer.
How do you keep ice cream sandwiches from melting?
The only way to keep ice cream sandwiches from melting before you can enjoy them is to give them enough time in the freezer. They must be stored in the freezer for at least 8 hours (overnight) before slicing.
Recipe Card
FOR THE COOKIE CRUST
ingredients
- 1 (18.71-ounce) package lemon sandwich cookies
- 1 stick (8 tablespoons) unsalted butter, melted and slightly cooled
- 1/2 teaspoon kosher salt
FOR THE NO-CHURN ICE CREAM BASE
ingredients
- 2 cups cold heavy cream
- 1 lemon, zested
- 1 teaspoon vanilla extract
- 1 (14-ounce) can sweetened condensed milk
- 1/3 cup blueberry fruit spread or jam
- 1 cup fresh or frozen blueberries
MAKE THE LEMON COOKIE CRUST
Method
Step 1
Line a 9x9-inch pan with parchment paper or wax paper. Clear space in the freezer for your pan.
Step 2
Crush the lemon sandwich cookies in a food processor until finely ground. You can also add them to a Ziploc bag and crush them with a rolling pin or kitchen mallet.
Step 3
Add melted butter and salt, then stir until mixture is the consistency of wet sand.
Step 4
Add half the cookie crust to the pan and press into an even layer with your fingers. Use the back of a measuring cup to smooth the mixture as best you can. Set aside in the refrigerator or freezer.
MAKE THE NO-CHURN ICE CREAM BASE
Step 1
Whip the heavy cream with the lemon zest and vanilla extract in a large bowl with an electric mixer or in the bowl of a stand mixer fitted with the whisk attachment until it reaches medium stiff peaks.
Step 2
Add the sweetened condensed milk to the whipped cream and whip for about 2 minutes until well combined.
Step 3
Add the blueberry fruit spread or jam to the cream mixture and swirl it in with a rubber spatula.
Step 4
Pour the ice cream base over the cookie crust and top with an even layer of blueberries, slightly pushing them into the ice cream base with the back of a spoon.
Step 5
Freeze for 3 hours, then top with remaining cookie crust and smooth into an even layer, pushing down gently as to not break through the still soft ice cream base. Freeze for at least 8 hours before slicing and serving.
Step 6
Store the homemade ice cream sandwiches in an airtight container in the freezer for up to 1 month.