Blueberry Lemon Ice Cream Sandwiches Recipes
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.
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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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