ice cream sandwiches, all grown up

It’s hard to improve upon ice cream sandwiched between 2 cookies, right?

Well, how about adding fresh lemon juice and zest to the ice cream and brown butter to the cookies?


Then, whip up a quick and easy blueberry compote to swirl throughout?


Summer’s (sadly) drawing to a close – celebrate the last few carefree days by bringing this sophisticated yet crowd-pleasing dessert to your holiday weekend celebration (and the best part is, you can keep the plate of trimmings home to nibble on for days afterward………..)!

Lemon Blueberry Ice Cream Sandwiches

adapted from Bon Appetit

For the lemon ice cream:
2 2/3 c. vanilla ice cream
1 T. grated lemon zest
1 T. fresh lemon juice

For the blueberry compote:
1 c. blueberries
2 T. sugar
2 strips lemon zest (about 1″ x 2″)
1 T. fresh lemon juice
1 t. cornstarch

For the cookies:
1 c. flour
1/4 t. baking soda
pinch of salt
1 stick butter
1/2 c. packed light brown sugar
2 T. light corn syrup
2 egg yolks, lightly beaten
1/2 t. vanilla

Prepare the ice cream:
Let the ice cream sit out till slightly softened. Add the lemon zest and juice and stir to combine. Spread ice cream evenly in an 8×8 pan and freeze till ready to use.

Prepare the compote:
Combine the lemon juice and cornstarch in a small dish; put aside.
In a medium skillet cook the blueberries, sugar and lemon zest till all the juices are released and the sugar is dissolved, crushing the berries with a potato masher.
Add the lemon juice mixture, bring to a boil and stir till thickened, about 1 minute. Transfer to a bowl and chill at least 1 hour. Discard zest.

Prepare the cookies:
Pre-heat oven to 325. Line a 13 x 9 x 2 inch metal pan (ideally with straight sides) with foil, leaving an overhang on the long sides. Spray with a nonstick cooking spray.
Whisk the flour, baking soda and salt in a medium bowl. Melt the butter in a medium saucepan over medium heat, stirring until the milk solids on the bottom of the pan turn a deep golden brown. Transfer butter to a small bowl, leaving solids in the pan.
Place sugar and corn syrup in a large bowl. Whisk in browned butter, followed by egg yolks and vanilla. Add the flour mixture and stir to blend. Transfer dough to prepared pan and press evenly. It will seem as if there is not enough dough to fill the pan, but using an offset spatula and pressing (rather than spreading) the dough facilitated this process.
Bake cookie for 16-18 minutes, or till lightly browned around the edges and the sides start to pull away from the pan. Cool cookie completely in the pan on a cooling rack.

Assemble the sandwiches:
Using the tin foil, lift the cookie out of the pan and place it on a cutting board. Line the pan with plastic wrap in both directions, leaving an overhang on both sides. Cut the cookie in half crosswise. Take one half and place it snugly, top side down, in one short end of the pan.
Remove ice cream from freezer. When slightly softened, dollop compote over the top and swirl it through with a small sharp knife. Spoon the ice cream over the cookie layer in the pan and spread evenly with an offset spatula. Invert the second half of the cookie on top of the ice cream and press gently. Wrap up the sandwich in the plastic wrap and freeze till firm.
Transfer the sandwich to a cutting board and cut into 8 pieces. You can trim the pieces if you like. I strongly recommend doing this as you will then have a plate full of trimmings that will need to be eaten right away.

Serve immediately or wrap sandwiches individually and freeze for up to 1 week.



sheri silver sugar loco new york writerSheri Silver blogs at Donuts, Dresses, and Dirt writing about her passions, favorite products, and life as a mom.  A contributing writer for Sugar Loco, Sheri lives outside of New York City with her family.  Read Sheri’s Blog, become a Fan, or Follow.


  • September 6, 2011

    Gina @ Special Happens

    That looks divine! I’m going to have to try this!

  • September 6, 2011

    Lori Lavender Luz

    Mmmmmmmm….so many parts to love on this. The brown butter, especially. Great recipe!

  • September 6, 2011


    This sounds amazing!!

  • September 7, 2011


    My answer to your first question would be ‘yes.’ Um, until I read further. You proved it can be done and I can’t wait to try your grown up version of one of my favs, the good ‘ol ice cream sandwich. This is not your ‘ice cream truck w/music, neighborhood variety.’ Wow.

  • September 7, 2011

    Chris Bird

    Blueberry and lemon are two of my favorite flavors! What a combo!