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Lemon Ice Cream Sandwiches with Blueberry Swirl Recipe

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Lemon Ice Cream Sandwiches with Blueberry Swirl
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Ingredients
16
Count
Nutrition
439
Calories
Total time
270
Minutes
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Ingredients:

Directions:

  1. 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).
  2. 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.
  3. 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.
  4. Stir together lemon juice and cornstarch, then stir into blueberry mixture. Boil, stirring, 1 minute (mixture will thicken).
  5. Transfer blueberry compote to a bowl and chill until cold, about 1 hour. Discard lemon zest.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. Transfer sandwich to a cutting board using overhang. Trim edges if desired, then cut into 8 pieces.
  11. Cooks' notes: •If you don’t have a microwave, ice cream can be softened at room temperature. •Ice cream sandwich (before cutting) can be made 1 week ahead and frozen in pan, wrapped in plastic wrap and then in foil.◊
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 439.18 Kcal (1839 kJ)
Calories from fat 205.82 Kcal
% Daily Value*
Total Fat 22.87g 35%
Cholesterol 122.23mg 41%
Sodium 179.04mg 7%
Potassium 122.22mg 3%
Total Carbs 55.26g 18%
Sugars 39.39g 158%
Dietary Fiber 1.22g 5%
Protein 5.25g 11%
Vitamin C 5.9mg 10%
Vitamin A 0.1mg 5%
Iron 0.5mg 3%
Calcium 124.2mg 12%
Amount Per 100 g
Calories 195.31 Kcal (818 kJ)
Calories from fat 91.53 Kcal
% Daily Value*
Total Fat 10.17g 35%
Cholesterol 54.36mg 41%
Sodium 79.63mg 7%
Potassium 54.35mg 3%
Total Carbs 24.58g 18%
Sugars 17.52g 158%
Dietary Fiber 0.54g 5%
Protein 2.34g 11%
Vitamin C 2.6mg 10%
Vitamin A 0.1mg 5%
Iron 0.2mg 3%
Calcium 55.2mg 12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 10.4
    Points
  • 12
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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