Everyone’s free to be a kid again with one of these wickedly good frozen treats in hand. Chewy blondie cookies bookend a thick layer of lemony ice cream (store-bought vanilla bumped up with lemon juice and zest) ribboned with a speedy blueberry compote. View more of our favorite recipes from this issue.
For lemon ice cream
2pintspremium vanilla ice cream
1tablespoongrated lemon zest
2tablespoonsfresh lemon juice
For blueberry compote
2cupsblueberries (10 ounces)
1/4cupsugar
2(3- by 21/2-inch) strips lemon zest
1tablespoonfresh lemon juice
2teaspoonscornstarch
For sandwich layers
1cupall-purpose flour
1/2teaspoonbaking powder
1/4teaspoonbaking soda
1/4teaspoonsalt
1stick unsalted butter, softened
3/4cuppacked light brown sugar
1large egg
1/2teaspoonpure vanilla extract
Equipment:
2 (8-inch) square baking pans (2 inches deep); a small offset spatula
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.
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.