Vanilla Blueberry Ice Cream Sandwich

I had to get in one last ice cream sandwich before summer ends, but I am thinking these were so good, I might make them again with chocolate and cherries!

For the ice cream:

Soften ice cream by putting it in a microwave bowl at 30% power in 10-second intervals, stirring until soft. Stir in lemon zest and juice. Spread in two 8″ square baking pans and freeze while making compote and sandwich layers.

For the blueberry compote:

Cook blueberries, sugar, and lemon zest over medium-high heat. Crush berries until juices are released and sugar has dissolved, about 2 minutes. Stir together lemon juice and cornstarch, then stir into berry mixture. Boil about a minute until it thickens.

Transfer to bowl and chill about an hour.

For the sandwich layer:

Preheat oven to 350F with a rack in the middle. Line pans with foil and butter the foil, leaving a 1-inch overhang of foil on each side.

Whisk flour, baking powder, baking soda and salt in bowl. Beat butter and brown sugar on medium-high speed until pale and fluffy, about 3 minutes. Beat in egg and vanilla. On low speed, add half of flour at a time, mixing until just combined.

Spread batter into a thin, even layer (it was a little sticky, but it did spread). Bake until golden brown but still tender, 10 to 13 minutes. Cool completely in pans for 30 minutes.

To assemble sandwiches:

Spoon 1 tablespoon of blueberry compote all over ice cream, then swirl it gently through ice cream with a spoon. Spoon this mixture evenly over one layer of sandwich. Invert second 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 to a cutting board using the overhang. Trim into 8 pieces with a sharp knife.

Wrap each one in plastic until serving. Enjoy!