Lemon Blueberry Ice Cream Sandwiches

While wandering the grocery aisles at Target with the hubs on a particularly warm day, I realized I haven't used my trusty ice cream maker since we moved to this house over a YEAR ago. Blasphemy! I obviously had to fix this situation immediately, and one giant carton of heavy whipping cream and a bag of lemons later, I was on my way. I already had blueberries in the fridge from a sweet sale on a big container of them, and knowing me half of them would have gone to waste eventually, so I feel like I kind of had to use them for ice cream, right?

Behold - one of my better ideas so far this year -
LEMON BLUEBERRY ICE CREAM SANDWICHES!

So here's the thing. I am (clearly) not one of those bloggers that is willing to wait a half an hour to eat my ice cream while I set up the perfect shot of it on a pretty plate. I also don't know how to use my camera so even if I wanted to do that the results would likely be mediocre. So you get an iPhone picture with an Instagram filter on it because that's what I'm decent at. Sorry (not really).

So here's the thing. I am (clearly) not one of those bloggers that is willing to wait a half an hour to eat my ice cream while I set up the perfect shot of it on a pretty plate. I also don't know how to use my camera so even if I wanted to do that the results would likely be mediocre. So you get an iPhone picture with an Instagram filter on it because that's what I'm decent at. Sorry (not really).

By some great miracle I kinda winged it here and it wasn't a disaster, and that just thrills me to no end when that happens. So I've tried to provide a "recipe" here for you, but if you've never made ice cream before I would definitely suggest reading some other posts first for better instructions!

To start, I pretty much always use Annie's Eats' Philadelphia Style vanilla ice cream base for guidance on whatever kind of ice cream I'm making. I am constantly tempted to try French style but the whole egg thing kinda creeps me out. Using Annie's proportions as a loose guide, I started with these ingredients:

3 cups heavy cream, divided
Just shy of 1 cup sugar
Pinch of salt
1 tsp. vanilla extract
Zest AND juice from 2 small lemons
1 cup blueberries

- Combine 1 cup of the cream, the sugar, the salt and the lemon juice in a saucepan and heat over medium-high heat, stirring, until sugar is dissolved. 
- Remove from heat and stir in the remaining cream, the vanilla and the lemon juice.
- Put the mixture in the fridge for at least an hour to cool.
- While the base is in the fridge, grab a bowl and dump about a cup of blueberries in it with a spoonful of sugar. Mash them lightly with a spoon and allow them to macerate.
- When the base is fully cooled, prepare according to the instructions on your ice cream maker. For my KitchenAid, that just means setting up the right attachment and dumping the base into the frozen bowl! 
- Once ice cream is at a soft serve consistency (20-30 minutes), fold berries in with a spatula.
- Line a flat bottomed glass dish with plastic wrap and spread ice cream evenly. Cover and freeze for several hours or overnight.
- Use a knife or cookie cutter to cut ice cream into desired size for ice cream sandwiches. I simply used a graham cracker broken in half for my sandwich pieces, but I'd love to try something slightly softer like a cookie in the future.

Enjoy!