Smooth, sweet homemade blueberry ice cream sandwiched between two soft and chewy oatmeal cookies make for the perfect summertime treat.
So these Blueberry Oatmeal cookies have been a huge hit (not only in my house, but on Pinterest too!). Who would’ve guessed?!? Well, I could’ve guessed the first one, since these were made at the insistence of my boyfriend.
Well, now it’s summer and although cookies are delicious throughout the whole year, I definitely wanted to put a summertime spin on these.
Cue the homemade blueberry ice cream getting smooshed in-between these babies.
And talk about another good idea… homemade blueberry ice cream. I don’t know why, but I cannot get enough blueberries this summer. If I’m not throwing them in cookies or muffins, then I am eating them out of the container like popcorn. I have another recipe next week using blueberries too!
The nice thing about making homemade ice cream when making ice cream sandwiches is that after it’s done churning it’s still pretty soft. I throw it in the freezer for just a bit, until the consistency is hard enough to scoop but still soft enough to squish between two soft blueberry oatmeal cookies.
It’s really hard to squish really hard ice cream between fresh made cookies; it’ll quickly become a mess. So even if you use store bought ice cream (no judgment), let it sit out on the counter just enough to become workable.
Once you’ve made your ice cream cookies, I throw these back into the freezer until the ice cream is hard. If there were any little cracks in your cookie these will quickly seal too. I bag them individually in sealable sandwich bags.
Now you have a delicious blueberry oatmeal blueberry ice cream sandwich ready at your disposal!
- 2⅓ cups heavy cream
- 1¼ cups whole milk
- 5 egg yolks
- ¾ cup plus 1 tablespoon sugar
- 1½ teaspoons vanilla extract
- 1 cup blueberries, pureed
- One batch of Blueberry Oatmeal Cookies (I left off the lemon glaze)
- Pour the cream and the milk into a saucepan over medium heat.
- Add the sugar and stir until the sugar has melted.
- In a separate bowl, whisk the egg yolks until they begin to turn a pale yellow.
- Slowly pour in a ladle or two of the milk mixture into the egg yolks while continuously whisking (this prevents the eggs from scrambling).
- Once you have tempered the egg yolks, add the egg mixture back to the saucepan with the milk. Turn to medium-low and stir continuously until the mixture thickens enough to coat the back of a spoon (about 8 to 10 minutes).
- Stir in the vanilla extract and strain mixture through a fine mesh sieve. Discard anything left in the sieve.
- Pour the ice cream base into a bowl and refrigerate until cool, preferably overnight.
- Set up the ice cream maker according to its instructions and begin churning the ice cream.
- Once the ice cream base starts to resemble soft-serve, add pureed blueberries and allow to mix for another 2-3 minutes.
- Place the mixture into an airtight container and place in the freezer until it begins to harden but it still workable.
- Line a sheet pan with parchment paper.
- Take the bottom of one cookie and place a large scoop of the hardened, but still workable blueberry ice cream.
- Take the bottom of another cookie and gently press the cookie together to form a sandwich.
- Place the sandwiches on the cookie sheet and freeze until ice cream is completely hard.
- Place in individual bags or an airtight container.