The minute I saw the August issue of Gourmet Magazine, I knew what this month’s Flavor of the Month would be. On the cover was a gorgeous photo of the most luscious ice cream sandwiches I’d ever laid eyes on! They were called Lemon Ice Cream Sandwiches with Blueberry Swirl. The chewy lemon-scented blondie cookies filled with a lemon-infused vanilla ice cream, streaked with a fresh berry compote were irresistible to me. Sheer perfection!
There is something magical about an ice cream sandwich that can reduce even the biggest stuffed shirt into a delighted, giggling child. Maybe it’s because you have to eat them with your hands. It’s kind of hard to look very dignified with ice cream dribbling down your chin and damp cookie bits stuck to your fingers. For some, it may bring back warm, fuzzy memories of the carefree days of youth. Perhaps both. Whatever the reason, ice cream sandwiches are a quintessential and universally loved summertime treat.
The recipe for these lovelies is actually quite easy. You don’t even have to make homemade ice cream if you don’t want to, although I highly recommend it. While it does take some extra time to make your own ice cream, it also eliminates the time needed for softening the store bought product. Six and one-half dozen of the other!
I made my favorite Philadelphia-style vanilla ice cream for these and just swirled the fruit compote in it right out of the ice cream maker. Philadelphia-style ice cream is ice cream that is made without egg yolks and doesn’t require any cooking. It freezes firmer and has a lighter texture than its French-style counterpart. For that reason, I prefer it when making fruity ice creams. It was perfect for these ice cream sandwiches.
Of course, I had to tweak the original recipe a little bit. Instead of blueberries, I decided to go with raspberries. No reason. Just because. I also added a little Limoncello to my ice cream, for just a little extra lemony zing. And finally, I mixed a little ground ginger into the cookie batter, because I really love the way ginger and lemon harmonize with each other.
My Lemon Ice Cream Sandwiches with Raspberry Swirl turned out beautifully! The ice cream itself was so rich and creamy with a subtle pop of bright, lemon flavor. The raspberry compote was just enough to complement the ice cream without overpowering it. And, the cookie sandwich layers were light and crisp, but really held up to the task of containing the ice cream filling. They looked lovely. They tasted lovely. And, they made lovely little packages all dressed up with their pretty pink ribbons.
Lemon Ice Cream Sandwiches with Raspberry Swirl
adapted from Gourmet Magazine, August 2009
Ingredients:
For Lemon Ice Cream
2 pints good quality vanilla ice cream (store bought or homemade)
1 tablespoon grated lemon zest
2 tablespoons fresh lemon juice
2 tablespoons Limoncello
For raspberry compote
2 cups raspberries (10 ounces)
1/4 cup sugar
2 (3- by 21/2-inch) strips lemon zest
1 tablespoon fresh lemon juice
2 teaspoons cornstarch
For sandwich layers
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground ginger
1 stick unsalted butter, softened
3/4 cup packed light brown sugar
1 large egg
1/2 teaspoon pure vanilla extract
Equipment:
2 (8-inch) square baking pans (2 inches deep)
Small offset spatula
Directions:
Make lemon ice cream:
Transfer ice cream to a microwave-safe bowl and microwave at 30 percent power in 10-second intervals, stirring, until softened, about 50 seconds total (see Note, below).
Stir in lemon zest, juice and Limoncello. Spread ice cream thinly in a 13- by 9-inch baking dish and freeze while making compote and sandwich layers.
Make raspberry compote:
Cook blueberries, sugar, and zest in a 12-inch heavy skillet over medium-high heat, thoroughly crushing raspberries with a potato masher, until juices are released and sugar has dissolved, about 2 minutes.
Stir together lemon juice and cornstarch, then stir into raspberry mixture. Boil, stirring, 1 minute until mixture thickens.
Transfer compote to a bowl and chill until cold, about 1 hour. Discard lemon zest.
Make sandwich layers:
Preheat oven to 375°F with rack in middle. Butter baking pans and line with foil, leaving a 1-inch overhang on each side, then butter foil.
Whisk together flour, baking powder, baking soda, ground ginger and salt in a small bowl. Beat together butter and brown sugar in another bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes.
Beat in egg and vanilla. At low speed, add flour mixture in 2 batches, mixing until just combined.
Divide batter between baking pans and spread into thin, even layers with offset spatula. Bake until golden-brown but still tender, 10 to 12 minutes. Cool completely in pans, about 30 minutes.
Assemble sandwiches:
Dollop tablespoons of blueberry compote all over ice cream, then swirl it gently through ice cream with a spoon. Spoon all of ice cream over 1 sandwich layer (in pan) and spread evenly using clean offset spatula.
Invert second sandwich 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 sandwich to a cutting board using overhang. Trim edges if desired, then cut into 8 pieces.
Notes:
If you don’t have a microwave, ice cream can be softened at room temperature.
Ice cream sandwiches (before cutting) can be made 1 week ahead and frozen in pan, wrapped in plastic wrap and then in foil.
Makes 8 ice cream sandwiches.
**********************
Philadelphia-Style Vanilla Ice Cream
adapted from The Perfect Scoop by David Lebovitz
2 cups heavy cream and 1 cup whole milk
3/4 cup sugar
Pinch of salt
1 vanilla bean, split in half lengthwise
1 teaspoon pure vanilla extract
Pour 1 cup of the cream into a medium saucepan and add the sugar and salt. Scrape the seeds from the vanilla bean into the saucepan and add the pod to the pot. Warm over medium heat, stirring, until the sugar is dissolved.
Remove from the heat and add the remaining cream, milk and the vanilla extract.
Chill the mixture thoroughly in the refrigerator. When ready to churn, remove the vanilla bean and freeze the mixture in your ice cream maker according to the manufacturer’s instructions.
Makes about 1 quart of ice cream.
Enjoy!
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• 62 Comments
Filed Under: Cooking, Desserts, Flavor of the Month, Ice Cream and Frozen Treats, Recipes
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On August 16, 2009 at 8:15pm, Em said...
OMG! This issue is STILL sitting on my coffee table right now staring at me! Yours looks totally PERFECT! Absatively magazine worthy - you go girl!!!!
On August 16, 2009 at 8:19pm, Lori @ RecipeGirl said...
wow, I TOTALLY was going to make these on vacation this summer. Great minds think alike. I love the changes you made. They look gorgeous!!
On August 16, 2009 at 8:49pm, Jen @ MaplenCornbread said...
These look AMAZING!!!!!!!!!!!!! Wow!! Your photos are excellent!
On August 16, 2009 at 9:30pm, Kristen said...
Hello gorgeous photos! WOW!! So yummy, Susan.
I see another DMBLGIT in your future 😉
On August 16, 2009 at 9:41pm, Peter said...
Wonderful recipe!
On August 16, 2009 at 10:19pm, Tangled Noodle said...
I love all your tweaks to the recipe - raspberry and limoncello sound divine. And your presentation is gorgeous - the final photo with the wrapped sandwiches is absolutely beautiful! I was about to put away the ice cream maker, thinking that I have overdosed on ice cream already. Turns out, I may have room for more . . . !
On August 17, 2009 at 12:11am, Libby Murphy said...
Oh I love to add Limoncello when cooking, especially the Danny Divito brand which is sweeter than some. Your sandwiches look so GOURMET - good job and great presentation. You know Julia Child said it was perfectly acceptable to use store bought ice cream - just so long as it’s the good stuff.
Happy Twirls
On August 17, 2009 at 12:50am, Manggy said...
Yeah, Philadelphia-style is definitely the way to go for fruits with delicate flavors- the yolks tend to overpower them. Nice and lovely, even of a strangely rainy (but still humid of course) day like today 😉
On August 17, 2009 at 12:59am, Rosa said...
Those look fantastic! I saw that recipe in Gourmet and thought that I’d have to try it one of these days…
Cheers,
Rosa
On August 17, 2009 at 1:21am, Farmer Jen said...
Fancy! Nice photos too.
On August 17, 2009 at 1:44am, nina said...
I am so inspired y this recipe and photo that I cannot wait for it to be warmer to try my hand at this!! Simply gorgeous!!!
On August 17, 2009 at 4:57am, Coleen said...
What can I say? Fabulous recipe, ULTRA-fabulous photos……….my oh my they look delicious!!! So fancy!!
On August 17, 2009 at 5:18am, Lucy said...
Oh my gosh - every trip to your blog is a true feast for the eyes - your photos are gorgeous! These yummy treats definitely look my kind of sandwiches 😉
On August 17, 2009 at 7:40am, Bellini Valli said...
I was drawn to these as well Susan:D
On August 17, 2009 at 9:09am, Rachel (S[d]OC) said...
Everyone else here is correct. I don’t know what’s better here - the recipe or the photos.
You gave me some inspiration for using up all of that excess raspberry sauce in my freezer - make more ice cream with it!
On August 17, 2009 at 9:14am, Katie @ goodLife {eats} said...
These look incredible! Giving this post a stumble…great changes to the recipe and beautiful photos. Hope I have time to make these before summer is up!
On August 17, 2009 at 9:27am, Jeannette said...
must. make. this. now!
On August 17, 2009 at 10:06am, Krystle said...
These look amazing! What a awesome summer treat! They look so pretty
On August 17, 2009 at 10:52am, ingrid said...
Yum! Those are waaaaay better than anything I had growing up! Love the fruit compote swirled into the ice cream.
~ingrid
On August 17, 2009 at 11:37am, City Girl said...
Not only is your variation of the recipe lovely, but your photography is A-M-A-Z-I-N-G - what beautiful pictures!
On August 17, 2009 at 2:45pm, pity said...
what an amazing recipe, you have a wonderful site here, and i just love the recipes and the photos, i am so hungry now, i just want to get up and go to the kitchen and start cooking! i have already place you in my blg list, and i will becoming back for sure, keep up the good work! please, visit mine if you have the time:
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cheers,
pity
On August 17, 2009 at 2:53pm, The Duo Dishes said...
Looks like a fun dessert to pull out this summer.
On August 17, 2009 at 3:23pm, CookiePie said...
Oooooooh - those are GORGEOUS! DROOL!!!!
On August 17, 2009 at 3:54pm, snooky doodle said...
wow these look awesome! oh how I wish I had one right now
On August 17, 2009 at 4:20pm, patsyk said...
It is 90 degrees here today, so those ice cream sandwiches really would cool things off quite nicely for me… too bad I haven’t convinced my hubby that we NEED an ice cream maker!
On August 17, 2009 at 4:47pm, Michelle {Brown Eyed Baker} said...
So gorgeous! I’ve been lusting over the cover of Gourmet as well. Yours look even better, and I love the addition of Limoncello and ginger. Can’t wait to try your version!
On August 17, 2009 at 6:24pm, Cakelaw said...
OMG - these are so pretty and look like they’d be delicious!!!
On August 17, 2009 at 7:00pm, Donna said...
Hey Susan… This looks so yummy and not to hard to make… I have archive this recipe too. Thanks!
(((HUGS)))
Donna
On August 17, 2009 at 7:45pm, Carolina said...
How picture perfect! What a great photo shoot for such a wonderful looking dessert!
On August 17, 2009 at 8:53pm, Veron said...
Those ice cream sandwiches are gorgeous! Great job, Susan!
On August 17, 2009 at 9:20pm, Natasha - 5 Star Foodie said...
These ice-cream sandwiches are just gorgeous! Delicious flavors!
On August 18, 2009 at 12:48am, thecoffeesnob said...
Those ice cream sandwiches on Gourmet caught my eye on the news stands. But yours looks soo much more delicious!
On August 18, 2009 at 2:52am, Meeta said...
simply lovely susan! this is a perfect summer treat! love it!
On August 18, 2009 at 9:03am, Paula said...
OMG those look way better than your typical ice cream sandwich! Your photo’s are gorgeous too!
On August 18, 2009 at 2:19pm, Debbie said...
Susan - Those look fantastic….I wish I had one right now!
On August 18, 2009 at 6:07pm, Madame Fromage said...
Insane — I took one look at thought, “hey, wait, Gourmet!” Yours look, dare I say it, even better. I live in Philly, but I’d never heard of Philadelphia ice cream. Eenteresting. I’m curious to check it out. Thanks for the great blog.
On August 18, 2009 at 7:30pm, Jen of a2eatwrite said...
I *knew* I’d seen these somewhere…. wooohooo Susan, yours look SO delicious. I’m going to have to find an excuse to make them. Wow.
On August 18, 2009 at 9:38pm, maris said...
These look great - and sound so refreshing. As much as I love chocolate sometimes fruity flavors taste best in the summertime.
On August 19, 2009 at 12:14am, Amy J said...
Oh, wow. These look really incredible, photographically and gastronomically. Love the new site. Can’t wait to check it out.
On August 19, 2009 at 8:59am, Patricia Scarpin said...
Not only you’ve combined two flavors I absolutely love - lemons and berries - but these look absolutely pretty, too, Susan! Fantastic styling!
On August 19, 2009 at 10:05am, Dawn said...
Those look fantastic, and I can’t wait to try some of the tweaks you incorperated. I’m a big Gourmet fan as well, so thanks!
On August 19, 2009 at 12:18pm, Whitney said...
These are beautiful. I too saw these on Gourmet’s cover, yours look amazing! May just have to make these one day soon!
On August 20, 2009 at 3:20pm, Joan Nova said...
to die for! Sounds delicious but the first photo blew me away. Great!
On August 20, 2009 at 9:31pm, bergamot said...
Wow… this looks really amazing…first time here and I guess I will keep visiting.
On August 22, 2009 at 1:59am, The Purple Foodie said...
These look so, so good!
On August 22, 2009 at 2:02am, Jamie said...
These are just plain stunning!
On August 23, 2009 at 4:03am, Chaya said...
I am sure this tastes delicious but it looks beautiful. What a joy to put it on the table.
Now, could someone tell me about Flavor of the Month? It sounds like a great idea.
On August 24, 2009 at 9:53am, Susan said...
Hi, Chaya! Thanks for your comment. Flavor of the month is a monthly blog feature I started a while ago highlighting different ice cream recipes. I usually post a new one around the 15th of each month.
On August 23, 2009 at 11:31am, Sam@BingeNYC said...
Gorgeous photos! The second one is particularly lovely. Looks delicious!
On September 04, 2009 at 10:24pm, Crafty Asian Girl said...
Thank you so much for sharing this! I made these for a friend last week and she could not stop raving about them! I didn’t have two 8×8 pans though, so I used a single 9×12 baking sheet and it seemed to work out fine. Can’t wait to make this again!
Here’s the post from my cooking blog: http://cook-a-book.blogspot.com/2009/08/more-non-cookbook-cooking.html
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