Lemon Ice Cream Sandwiches with Blueberry Swirl

The recipe Lemon Ice Cream Sandwiches with Blueberry Swirl can be made in about 4 hours and 30 minutes. This recipe makes 8 servings with 537 calories, 7g of protein, and 25g of fat each. For 97 cents per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. A couple people really liked this side dish. This recipe is liked by 69 foodies and cooks. Head to the store and pick up baking powder, unsalted butter, blueberries, and a few other things to make it today. Summer will be even more special with this recipe. It is brought to you by The Vintage Mixer. With a spoonacular score of 28%, this dish is not so spectacular. Users who liked this recipe also liked Lemon Ice Cream Sandwiches with Blueberry Swirl, Lemon Ice Cream Sandwiches With Blueberry Swirl, and Lemon Ice Cream Sandwiches With Wild Blueberry Swirl.

Servings: 8

 

Ingredients:

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1 cups blueberries (10 ounces)

1 teaspoons cornstarch

1 large egg

1 cup all-purpose flour

1 tablespoon fresh lemon juice

2 strips lemon zest

3/4 cup packed light brown sugar

1/4 teaspoon salt

4 tablespoons sugar

1 stick unsalted butter, softened

1/2 teaspoon pure vanilla extract

2 pints premium vanilla ice cream

Equipment:

potato masher

sauce pan

baking pan

bowl

oven

hand mixer

offset spatula

whisk

plastic wrap

microwave

cutting board

Cooking instruction summary:

Cook blueberries, sugar, and zest in a heavy saucepan over medium-high heat, thoroughly crushing blueberries with a potato masher, until juices are released and sugar has dissolved, about 5 minutes.Stir together lemon juice and cornstarch, then add to the blueberry mixture. Bring to a boil, and continue stirring for about 1-2 minutes (mixture will thicken).Transfer blueberry compote to a bowl or jar and chill until cold, about 1 hour. Discard lemon zest.Preheat oven to 375°F with rack in middle. Butter baking pans and line with parchment, leaving a 1-inch overhang on each side, then butter parchment.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, 12-14 minutes. Cool completely in pans, about 30 minutes.Let ice cream sit at room temp for about 5-10 minutes or 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. Dollop tablespoons of blueberry compote all over ice cream, then swirl it gently through ice cream with a spoon. Return the ice cream to the freezer.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.

 

Step by step:


1. Cook blueberries, sugar, and zest in a heavy saucepan over medium-high heat, thoroughly crushing blueberries with a potato masher, until juices are released and sugar has dissolved, about 5 minutes.Stir together lemon juice and cornstarch, then add to the blueberry mixture. Bring to a boil, and continue stirring for about 1-2 minutes (mixture will thicken).

2. Transfer blueberry compote to a bowl or jar and chill until cold, about 1 hour. Discard lemon zest.Preheat oven to 375°F with rack in middle. Butter baking pans and line with parchment, leaving a 1-inch overhang on each side, then butter parchment.

3. 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.

4. Bake until golden-brown but still tender, 12-14 minutes. Cool completely in pans, about 30 minutes.

5. Let ice cream sit at room temp for about 5-10 minutes or 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. Dollop tablespoons of blueberry compote all over ice cream, then swirl it gently through ice cream with a spoon. Return the ice cream to the freezer.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.

6. Transfer sandwich to a cutting board using overhang. Trim edges if desired, then cut into 8 pieces.


Nutrition Information:

Quickview
536k Calories
6g Protein
25g Total Fat
71g Carbs
2% Health Score
Limit These
Calories
536k
27%

Fat
25g
39%

  Saturated Fat
15g
97%

Carbohydrates
71g
24%

  Sugar
54g
61%

Cholesterol
105mg
35%

Sodium
218mg
10%

Get Enough Of These
Protein
6g
14%

Vitamin B2
0.41mg
24%

Calcium
191mg
19%

Vitamin A
904IU
18%

Phosphorus
179mg
18%

Selenium
9µg
14%

Manganese
0.25mg
13%

Vitamin B1
0.19mg
13%

Folate
40µg
10%

Potassium
346mg
10%

Vitamin B5
0.94mg
9%

Vitamin B12
0.54µg
9%

Fiber
2g
9%

Vitamin K
8µg
8%

Zinc
1mg
7%

Iron
1mg
7%

Vitamin E
0.96mg
6%

Magnesium
25mg
6%

Vitamin C
5mg
6%

Vitamin B3
1mg
6%

Vitamin B6
0.1mg
5%

Copper
0.09mg
4%

Vitamin D
0.57µg
4%

covered percent of daily need
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