By Sheri Silver
This little cookie sandwich is like a bite of summer! Ice cream sandwiches just don’t feel right at any other time of year, and these beauties take the concept up by several notches.
Plain Jane vanilla ice cream is gussied up with fresh lemon juice and zest for a bright and bracing flavor. And the jewel-toned blueberry compote swirled throughout is simple, summer-y, and totally sublime.
And don’t be fooled by the cookie — this one is made with a browned butter base that will blow your mind. For real.
Now, I know that I’ve promised “easy” for this cookie series, and this may seem like a complicated recipe, but the components are all simply executed with zero fancy ingredients, and they can all be made well in advance.
Need simpler? Skip the lemon filling and/or the blueberry compote, and use your favorite ice cream instead.
But whatever you do, do NOT skip that browned butter — you’ll thank me.
Lemon Blueberry Ice Cream Sandwiches
from Bon Appetit
Ingredients
For the ice cream:
- 3 c. vanilla ice cream
- 1 T. grated lemon zest
- 1 T. lemon juice
For the blueberry compote:
- 1 c. blueberries
- 2 T. sugar
- 2 long strips lemon zest
- 1 T. lemon juice
- 1 t. cornstarch
For the cookie:
- 1 stick unsalted butter
- 1/2 c. (packed) light brown sugar
- 2 T. light corn syrup
- 2 egg yolks, lightly beaten
- 1/2 t. vanilla extract
- 1 c. flour
- 1/4 t. baking soda
- pinch of salt
Directions
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 cookie: Pre-heat oven to 325° F. Line a 13×9×2″ metal pan with foil, leaving an overhang on the long sides. Spray with a nonstick cooking spray.
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 (click here for more about how to make browned butter). Transfer butter to a large bowl, leaving solids in the pan. Whisk in sugar and corn syrup, followed by egg yolks and vanilla. Add the flour, baking soda and salt, and stir to blend. Transfer dough to prepared pan and press evenly.
Bake cookie for 16-18 minutes, or till lightly browned around the edges and the sides start to pull away from the pan. Cool 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. 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 16 pieces. You can trim the pieces if you like. Serve immediately or wrap sandwiches individually and freeze for up to one week.
Food , Recipes
