Blueberry Ice Cream Sandwich
8 servings
320 minutes
Blueberry ice cream sandwich is a delightful treat inspired by exquisite French cuisine, combining the freshness of berry flavor with the creamy texture of vanilla ice cream. The idea for this dessert originated from traditional French pastries that often use berries and a crispy base. Tender shortbread layers are soaked in aromatic blueberry filling with subtle lemon notes, while the layers of ice cream create an amazing contrast of temperatures and textures. This treat is perfect for summer evenings or cozy gatherings with friends. With its harmonious blend of sweetness and light tartness, it refreshes and leaves an unforgettable gastronomic impression. Served in small portioned pieces, it makes it convenient to enjoy at any moment.
1
For ice cream, place it in a container and microwave on low power in 10-second intervals, stirring until soft. Repeat 5-6 times.
- Vanilla ice cream: 500 g
2
Add lemon juice and zest (strips), mix and place in a mold. Send to the freezer.
- Lemon juice: 1 tablespoon
- Lemon zest: 1 tablespoon
3
If the blueberries (or black currants) are frozen, they need to be thawed and excess juice drained. Mix the berries with sugar and zest, and heat over medium heat, starting to mash the berries, stirring until the sugar dissolves.
- Blueberry: 300 g
- Sugar: 0.3 glass
- Lemon zest: 1 tablespoon
4
In a separate container, mix starch and lemon juice, add to the blueberries, and stir until the mixture thickens.
- Potato starch: 2 teaspoons
- Lemon juice: 1 tablespoon
5
Transfer the prepared filling to a bowl and refrigerate for an hour. Don't forget to remove the zest.
6
Preheat the oven to 180 degrees. Line 2 baking pans with greased paper.
7
Mix flour, baking soda, salt, and baking powder. Separately, beat the butter with regular and vanilla sugar until fluffy. Continue beating and add the egg. At low speed, gradually add the flour mixture.
- Wheat flour: 1 glass
- Slaked soda: 0.3 teaspoon
- Salt: 0.3 teaspoon
- Baking powder: 0.5 teaspoon
- Butter: 100 g
- Brown sugar: 0.8 glass
- Vanilla sugar: 0.5 teaspoon
- Chicken egg: 1 piece
8
Spread the dough in a thin layer in the molds. Level it out and bake for 10-12 minutes until golden brown. Leave the dough to cool completely.
9
Without removing the dough, spread the blueberry-frozen mixture on it. Take out the second layer. Firmly cover the first layer with ice cream. Cover with plastic wrap and place in the freezer for 3 hours. Before serving, cut the layer into portion-sized pieces.