BLUEBERRY-LEMON ICE CREAM SANDWICHES
For the little kid in you, try this sweet, icy treat. But make no mistake; it's definitely for adults. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Brush cake slices with vodka. Spread sorbet over two cake slices. Spread ice cream over remaining cake slices. Sandwich each sorbet topped cake slice with an ice cream topped cake slice., Cut sandwiches in half. Drizzle with melted chocolate. Place on a baking sheet; freeze for at least 1 hour.
Nutrition Facts : Calories 432 calories, Fat 21g fat (13g saturated fat), Cholesterol 118mg cholesterol, Sodium 184mg sodium, Carbohydrate 54g carbohydrate (37g sugars, Fiber 1g fiber), Protein 5g protein.
LEMON ICE CREAM SANDWICHES WITH BLUEBERRY SWIRL
Provided by Gina Marie Miraglia Eriquez
Categories Microwave Bake Kid-Friendly Backyard BBQ Frozen Dessert Summer Lemon Juice Gourmet
Yield Makes 8 servings
Number Of Ingredients 20
Steps:
- Make lemon ice cream:
- 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. Spread ice cream thinly in a 13-by 9-inch baking dish and freeze while making compote and sandwich layers.
- Make blueberry compote:
- Cook blueberries, sugar, and zest in a 12-inch heavy skillet over medium-high heat, thoroughly crushing blueberries with a potato masher, until juices are released and sugar has dissolved, about 2 minutes.
- Stir together lemon juice and cornstarch, then stir into blueberry mixture. Boil, stirring, 1 minute (mixture will thicken).
- Transfer blueberry compote to a bowl and chill until cold, about 1 hour. Discard lemon zest.
- Make sandwich layers while compote chills:
- Preheat oven to 375°F with rack in middle. Butter baking pans and line with foil, leaving a 1-inch overhang on each side, then butter foil.
- 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, 10 to 12 minutes. Cool completely in pans, about 30 minutes.
- Assemble sandwiches:
- Dollop tablespoons of blueberry compote all over ice cream, then swirl it gently through ice cream with a spoon. 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.
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- Line a 9-inch-square baking dish with enough aluminum foil to be able to grab edges. (This will help get the frozen ice cream sandwiches out so much easier, so don’t skip this step.)
- Crush cookies in a food processor. (You may need to do this in batches.) Place crushed cookies in a bowl and add melted butter; mix well. Press 1/2 the cookie mixture firmly into the bottom of the baking dish (not up the sides); set aside.
- In a large bowl, place ice cream, lemon zest, and lemon juice; mix until just combined. Gently stir in blueberry preserves to create a swirling effect. Spread ice cream mixture over cookie mixture (the top should be flat), then press remaining cookie mixture gently on top of ice cream. Cover and freeze at least 6 hours or until firm.
- Lift the entire dessert out of the baking dish by lifting the foil. You may have to wait a few minutes for the ice cream to slightly soften around the edges. Remove the foil and cut into 9 sandwich squares. Serve immediately or wrap each ice cream sandwich in plastic wrap and keep frozen so that you can grab one when you get the hankerin’ for something that’s summery fresh.
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