Ice Cream Grahamwiches

Transfer ice cream to a microwave-safe bowl and microwave in 10-second intervals until softened. Spread ice cream thinly in a 9×9-inch baking dish and freeze until firm while making blueberry compote.

Cook blueberries, sugar, and zest in a saucepan over medium-high heat, thoroughly crushing blueberries with a pastry blender or potato masher, until juices are released. Stir in lemon juice and cornstarch and bring blueberry mixture to a boil, stirring, for 1 minute. Mixture will thicken. Transfer to a bowl and chill in refrigerator for about an hour.

When blueberry compote has chilled, spread over frozen ice cream and freeze until firm, at least 2 hours. When ice cream mixture is firm, cut into squares the size of a half of a graham cracker. Place the ice cream square between two halves of graham crackers, and enjoy! Napkins will be required, this is a gooey, oozy and crumbly dessert – but definitely worth it! Individually wrap and freeze remaining sandwiches for another steamy summer afternoon.