Lemon Blueberry Ice Cream Bars

As summer comes to a close and fall is right around the corner, I wanted to be sure to post this summer treat. I made these little guys to take on our vacation at the end of August. They’re a great refreshing treat that will cool you down after being out in the sun all day. Everyone really enjoyed these and no one guessed that I made them dairy free so I could enjoy them too!

The recipe says to only put the blueberry compote on top of the ice cream, but I decided to put it on both sides of the ice cream and swirl it in. I’m glad I did. I love the look of the blueberry swirls!

I’ll definitely be making these again next summer and plan to try a variety of flavor combinations. Tons of other fruits go with lemon and I’d even like to try different ice cream flavors as well. I would love to make them with a raspberry or strawberry compote and cheesecake flavored ice cream. One note though, when I make these again, I think I’d decrease the amount of ice cream in the bars. They are pretty thick, as you can see in the photos, and it’s hard to bite all the way through a bar at once (if you notice though, the pictures on Gourmet don’t make them look very thick…).

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Lemon Ice Cream Sandwich Bars

Yield: 8 bars

Ingredients:

For Lemon Ice Cream
2 pints premium vanilla ice cream
1 Tbsp grated lemon zest
2 Tbsp fresh lemon juice

For Blueberry Compote
2 cups blueberries (10 ounces)
1/4 cup sugar
2 (3- by 21/2-inch) strips lemon zest
1 Tbsp fresh lemon juice
2 tsp cornstarch

For Sandwich Layers
1 cup flour
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 stick (4 oz or 8 Tbsp) unsalted butter, softened
3/4 cup packed light brown sugar
1 egg
1/2 tsp vanilla

Directions:

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.

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 (I dropped spoonfuls of the blueberry compote on the bottom cookie, then topped with all of the ice cream, then the rest of the compote on top of the ice cream. I then took a knife and swirled the blueberry compote and ice cream together). 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.

Recipe from Gourmet

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38 Responses to “What’s your secret?”

  1. #
    1
    BMK — January 28, 2008 at 1:15 pm

    Those are adorable! I love the idea of lemon meringue cupcakes.

  2. #
    2
    ~Amber~ — January 28, 2008 at 1:51 pm

    They are adorable!! Great job and I am glad you had success with the recipe.

  3. #
    3
    Shawnda — January 28, 2008 at 2:27 pm

    Congrats on a successful challenge!

  4. #
    4
    slush — January 28, 2008 at 3:03 pm

    OMG, are they cute! Like little porcupines. So glad it turned out for you. Fab job!

  5. #
    5
    Aparna — January 28, 2008 at 3:24 pm

    I really liked your idea of making the cupcakes. No cutting up and great single sized servings. They look just great.
    Makes me wonder– why didn’t I think of that?

  6. #
    6
    Tempered Woman — January 28, 2008 at 3:36 pm

    Hey~ I made lemon maringue cuppies too! I am so sold on making pies this way in the future- very fun. Love the spikies- great job.

  7. #
    7
    Nikki57 — January 28, 2008 at 4:39 pm

    Your LMP looks great! I love the cuppies

  8. #
    8
    CB — January 28, 2008 at 5:22 pm

    LMP cuppys rule! ::high five:: love all the pictures of your process… great job!

  9. #
    9
    Marye — January 28, 2008 at 5:29 pm

    I really like the little pies everyone is making..now I want to redo mine.blessings,
    marye
    http://bakingdelights.com

  10. #
    10
    michelle — January 28, 2008 at 7:15 pm

    Oh so cute! I had considered trying my second attempt in a cupcake tin… until I waited until the last minute, that is! 🙂

  11. #
    11
    ruthEbabes — January 28, 2008 at 9:27 pm

    Congrats! These look fabulously divine!

  12. #
    12
    Butta Buns — January 28, 2008 at 9:40 pm

    Ah ha, another fellow Boston baker! Your tarts are beautiful! Love the peaks on the meringue!

  13. #
    13
    How To Eat A Cupcake — January 28, 2008 at 10:19 pm

    Those are so perfect!

    PS: I have those red measuring bowls. I love them! 😀

  14. #
    14
    I(dot)J — January 28, 2008 at 11:49 pm

    so SMART to have all of your ingredients out FIRST. I really should know this by now.

  15. #
    15
    Dolores — January 29, 2008 at 1:52 am

    Ooooh, I love your cupcake-pies. How’d you make the meringue spikey?

    And what did the husband think of the final product?

  16. #
    16
    breadchick — January 29, 2008 at 2:00 am

    your little ones are adorable. Great job on your challenge!!

  17. #
    17
    MrsPresley — January 29, 2008 at 2:35 am

    your lemon meringue cupcakes are so cute! job well done! 🙂

  18. #
    18
    Beth G. — January 29, 2008 at 2:36 am

    They’re so cute!! Great job!! :O)

  19. #
    19
    kate — January 29, 2008 at 2:54 am

    i had that crust shrinkage problem too. it’s a bummer.

    ———-
    kate
    http://www.thecleanplateclub.net

  20. #
    20
    Jen — January 29, 2008 at 2:58 am

    Dolores – I just spread the meringue around and then using a spatula, pressed it into the meringue and pulled it out and voila! Spikes!

  21. #
    21
    Andrea — January 29, 2008 at 3:06 am

    Your little cupcakes are adorable! That was a great idea!

  22. #
    22
    Princess of the kitchen — January 29, 2008 at 7:32 am

    Your little tarts lok just lovely. well done!

  23. #
    23
    Big Boys Oven — January 29, 2008 at 8:31 am

    a challenge executed incrediblely well!

  24. #
    24
    Deborah — January 29, 2008 at 3:54 pm

    They look just perfect!!

  25. #
    25
    Candace — January 29, 2008 at 4:10 pm

    Nice job!

  26. #
    26
    Megan — January 29, 2008 at 7:34 pm

    Too cute! Love the cupcakes. I want one!

  27. #
    27
    Carrie — January 30, 2008 at 12:02 am

    My crust did the same thing! Your cupcakes look great though!
    ~Carrie from bakersbakery.wordpress.com

  28. #
    28
    Lane — January 30, 2008 at 6:35 am

    Your “pie-cups” look perfect. Great job!

    Jane of VeganBits.com

  29. #
    29
    Lunch Buckets — January 30, 2008 at 6:48 am

    Very cute! Did you turn away and silently mock your husband “my mom makes a great…”, no of course you wouldn’t have, I must be projecting 🙂

  30. #
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    Sheltie Girl — January 30, 2008 at 3:19 pm

    You did a wonderful job on your lemon meringue tarts!

    Natalie @ Gluten A Go Go

    ~ We’re lactose intolerant at our house too.

  31. #
    31
    Quellia — January 30, 2008 at 5:27 pm

    Nice cupcakes! And if it makes you feel any better, I’ve been a DB’er for a year and friends and family, all non-bloggers, always know what I’m making. They kinda have to since I always tape the recipe up on the kitchen cupboards!

  32. #
    32
    creampuff — January 30, 2008 at 8:52 pm

    Yayy! I love reading success posts like this! They look great and that’s a good idea to bake them in muffin tins. Well done!

  33. #
    33
    BrineS — January 31, 2008 at 7:22 am

    I love your little lemon meringues!

  34. #
    34
    Jen Yu — January 31, 2008 at 5:53 pm

    Awesome! I love how differently everyone’s turned out, but these little cuties are so adorable 🙂 Great job!!

  35. #
    35
    Claire — February 1, 2008 at 1:34 am

    So cute! I’m sure everyone enjoyed you addition to the spread!

  36. #
    36
    Jigginjessica — February 2, 2008 at 4:31 pm

    I love cupcake idea. One big pie seems so messy, these seem neat and tidy. Congrats on another successful challenge!

  37. #
    37
    Jelli Bean — August 20, 2009 at 3:09 pm

    The shrinking crust always affects my mini cupcake pies too. The trick is to make them overhang the cups enough so that they shrink down to just the right size. Your little pies are darling!

  38. #
    38
    kijiji in edmonton canada — September 14, 2013 at 11:12 pm

    It’s awesome for me to have a website, which is helpful in
    favor of my know-how. thanks admin

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