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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17 Responses to “Rhubarb Rolls”

  1. #
    1
    Ellie — May 21, 2009 at 1:48 pm

    How cool! These look delicious!

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    2
    Molly Jean — May 21, 2009 at 1:59 pm

    This totally takes me back to childhood. We ALWAYS used fresh rhubarb from our backyard to make yummy breakfast treats!

    I think I will have to make these for my parents next time they visit. They will LOVE them!

  3. #
    3
    Holly — May 21, 2009 at 2:04 pm

    Those look amazing! I’m always on the lookout for new rhubarb recipes, the season for it is so short in Western Ma, that I tend to buy WAY too much and stick in the freezer..

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    4
    thecookingnurse — May 21, 2009 at 2:39 pm

    I have never had rhubarb before, but these look great!

  5. #
    5
    Kerstin — May 21, 2009 at 10:16 pm

    They’re so pretty – I love family recipes!

  6. #
    6
    Stephanie Wagner — May 21, 2009 at 10:19 pm

    I never know what to do with Rhubard, but these looks awesome!

  7. #
    7
    ttfn300 — May 22, 2009 at 12:35 am

    divine. i want one. right now. pretty please?? 🙂

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    Mermaid Sweets — May 22, 2009 at 3:32 am

    I love your recipes, lactose free and awesome, I will def. have to try this. Ps. we should team up and do something lactose free together in solidarity!

  9. #
    9
    Jen — May 22, 2009 at 12:33 pm

    Thanks everyone – seriously if you have rhubarb hanging around. Make these. You won’t regret it.

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    alexandjess — May 22, 2009 at 5:53 pm

    I’m a little lost. The ingredients list mentions 5 c. rhubarb (and you break it into 3 c. for the filling and 2 c. for the sauce) but I don’t see in the step-by-step instructions when/where/how the 2 c. of rhubarb are used. Please help!
    Thanks!

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    Jen — May 26, 2009 at 4:02 pm

    alexandjess – thanks for catching my mistake. I added the instructions about the sauce into the post, but you make the sauce by boiling 2 cups cut rhubarb, 1 cup sugar, 1 1/3 cups water. The rhubarb for the sauce can be cut in large chunks because it all falls apart anyways.

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    Nancy — May 26, 2009 at 4:57 pm

    Your sisters made the rhubarb rolls and stuffed dates yesterday for our Memorial Day cookout. They were delicious!!!! Can’t wait to have another piece tonight for desert. I have a new recipe for potato salad that is delish….let me know if you want me to pass on.

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    natasha — June 12, 2009 at 3:35 am

    i made these tonight and they went awry for a series of reasons that were my fault and won’t go all into…. one thing i did though was use half rhubarb and half strawberries, which sounded delish but i didn’t cut the sugar enough and i think that also made things more watery. my question though, is whether by ‘shortening’ you specifically mean something like crisco or whether you just mean butter or margarine or anything like that. i used butter and didn’t see how i could get away with a little ‘stirring’ before rolling. i tried to cut it in with a pastry blender, but in the end maybe that was too much action for the dough as it seemed a little gummy after cooking….

    i’d appreciate any advice!

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    14
    Jen — June 12, 2009 at 12:09 pm

    natasha – I use Crisco for the dough. I think that’s what my dad always uses as well. Hopefully that is what caused the gumminess. Sorry they didn’t turn out for you.

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    GS — August 6, 2017 at 2:11 pm

    My family has been making these for years. I have used butter or margarine to cut into the flour mixture for the dough and have never had a problem. I always roll my dough out into a rectangle and when I cut the rolls they NEVER look as neat as the ones you have pictured! I have added strawberries but only in the sauce. My mom liked to add red food coloring to make it look more rosy. We bake for 20 minutes before pouring on the sauce and then another 20 minutes. I have to make it every spring in honor of my mom.

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    dev — September 12, 2017 at 11:07 pm

    my grandma recipe calls thesr soringtime rollypoly, and can ad what ever frozen berries you have , frozen is the least messy

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    dev — September 12, 2017 at 11:08 pm

    sorry thats springtime rollypolly

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