these ice cream sandwiches are adapted from the Lemon Ice Cream Sandwiches with Bluberry Swirl featured in this month's Gourmet. i'm not going to claim that i used the recipe they provided, although it was 100% what inspired me to go down this path, i made a few significant departures that resulted in an ultimately tangier and more miniature product. here's where i strayed...i did not bake my own sandwich layers. i used the leftover nilla wafers from the cheesequakes. i did not measure a gosh darn thing. i just put some blueberries in a pot and some juice in some ice cream, and ta-dah....it became a dessert. this is a perfect no-bake treat for those who don't like to measure and have come to appreciate the art of eyeballing and taste testing. i have learned that, in life and in cooking, your eyeballs and taste buds rarely let you down.
Here's about what i did, and what ingredients are needed to recreate:
Tangy Lemon Blueberry Ice Cream Snacks
40-50 nilla wafer snack cookies
3 cups vanilla ice cream
1 lemon (juiced and zested)
1 cup blueberries (fresh or frozen, i used frozen)
2 tsp. cornstarch
Mix ice cream with zest of one lemon and 1/2 of the lemon juice, place back in the freezer while you prepare the blueberry compote. Heat blueberries over medium heat until they release some juices, mix cornstarch and remaining lemon juice and add to blueberries. Stir about 5 minutes or until sauce thickens. Refrigerate until cool, about 1 hour. Once the compote has cooled, swirl into ice cream mixture. Sandwich blueberry lemon ice crean between two nilla wafers and wrap in cellophane. Chill another hour before serving. Makes 20+ ice cream sandwiches.
Here's about what i did, and what ingredients are needed to recreate:
Tangy Lemon Blueberry Ice Cream Snacks
40-50 nilla wafer snack cookies
3 cups vanilla ice cream
1 lemon (juiced and zested)
1 cup blueberries (fresh or frozen, i used frozen)
2 tsp. cornstarch
Mix ice cream with zest of one lemon and 1/2 of the lemon juice, place back in the freezer while you prepare the blueberry compote. Heat blueberries over medium heat until they release some juices, mix cornstarch and remaining lemon juice and add to blueberries. Stir about 5 minutes or until sauce thickens. Refrigerate until cool, about 1 hour. Once the compote has cooled, swirl into ice cream mixture. Sandwich blueberry lemon ice crean between two nilla wafers and wrap in cellophane. Chill another hour before serving. Makes 20+ ice cream sandwiches.
