Summer Blueberry Ice Cream Sandwiches Recipe

There’s nothing quite like biting into a cold, creamy ice cream sandwich on a sweltering summer day. These Summer Blueberry Ice Cream Sandwiches are a dreamy combination of buttery, golden cookies and tangy blueberry swirls wrapped in luscious vanilla ice cream.

I came up with this recipe after a blueberry-picking trip with my kids left us with more berries than we could eat. One afternoon of experimenting later, we had a freezer full of these beauties — and they were gone by the weekend.

Now they’re our go-to warm-weather dessert: refreshing, nostalgic, and just the right amount of indulgent. Let’s dive into what makes them so irresistible.

Why You'll Love These Summer Blueberry Ice Cream Sandwiches

Trust me, this isn’t your average store-bought ice cream sandwich. These homemade treats hit every note: fruity, creamy, sweet, and slightly tart — all wrapped in a soft, chewy cookie.

First of all, they’re surprisingly easy to make. The components come together with minimal effort, and most of the work happens while you're waiting for things to freeze. It’s a perfect project for a lazy summer weekend.

They’re also family-friendly. Kids will love helping swirl the blueberry compote into the ice cream or pressing the cookies together. And adults? Well, let’s just say no one ever turns one of these down.

Budget-wise, they’re a great value. With just a handful of ingredients, you can make a dozen sandwiches — far more affordable (and delicious) than buying artisanal versions at the store.

And let’s not forget how stunning they are. The vibrant purple swirls look absolutely gorgeous against the pale ice cream and golden cookies. They’re as much a treat for the eyes as for the taste buds.

Ready to make your own batch? Let’s talk ingredients.

Ingredients Notes

The charm of these Summer Blueberry Ice Cream Sandwiches lies in the balance between simple ingredients and bold, natural flavors. Every element plays its part to perfection.

Blueberries are the undeniable star of this recipe. Fresh or frozen both work beautifully, though in the summer I always opt for fresh. Simmered down with a bit of sugar and lemon juice, they transform into a jammy compote that bursts with flavor in every bite.

Vanilla ice cream forms the creamy base of the sandwiches. You can use store-bought or homemade, but make sure it’s full-fat and good quality. The better the ice cream, the more indulgent your sandwiches will be.

All-purpose flour, butter, and brown sugar make up the soft, chewy cookies. The brown sugar adds a slight molasses depth, while a pinch of salt and vanilla extract round out the flavor. Don’t overbake them — they’re best when just barely golden at the edges.

Lemon juice and zest lift the flavor of the blueberries and cut through the richness of the ice cream. Don’t skip this step — it brings the whole dessert to life.

You don’t need any fancy tools, but a stand mixer makes quick work of the cookie dough, and a small offset spatula is handy when layering the ice cream.

How To Make These Summer Blueberry Ice Cream Sandwiches

Making these sandwiches is a simple process that just requires a little planning ahead. Here’s how it comes together.

Start by making the blueberry compote. In a saucepan over medium heat, combine your blueberries, sugar, lemon juice, and zest. Let the mixture simmer gently, stirring occasionally, until the berries begin to burst and the juices thicken slightly. This usually takes about 10 minutes. Let it cool completely before swirling into the ice cream.

While the compote cools, allow your vanilla ice cream to soften slightly at room temperature — you want it spreadable, but not melted. Spoon it into a parchment-lined baking pan, smoothing it into an even layer about an inch thick. Dollop the blueberry compote over the surface and use a knife or skewer to swirl it through. Freeze until firm, at least 4 hours or overnight.

Next, bake the cookies. Cream the butter and sugars together until light and fluffy, then beat in the egg and vanilla. Gradually add the dry ingredients, mixing just until combined. Scoop the dough onto a baking sheet and bake until the edges are just golden. Let them cool completely before assembling.

To build the sandwiches, use a round cookie cutter to cut circles of the blueberry-swirl ice cream to fit your cookies. Sandwich a slab of ice cream between two cookies, pressing gently. Work quickly to prevent melting, and return each finished sandwich to the freezer right away.

Allow the sandwiches to firm up in the freezer for at least 1 hour before serving. The cookies will soften slightly from the ice cream, making the perfect bite.

Storage Options

Once assembled, these Summer Blueberry Ice Cream Sandwiches can be wrapped individually in plastic wrap or parchment paper and stored in an airtight container in the freezer. They’ll keep well for up to 2 weeks, though they rarely last that long in our house.

For the best texture, let them sit at room temperature for 2-3 minutes before serving. This gives the cookies time to soften slightly without the ice cream melting too fast.

If you’d like to make components ahead, the cookies can be baked and frozen on their own for up to a month. The blueberry compote also keeps well in the fridge for up to 5 days.

Avoid refreezing the sandwiches multiple times, as it can cause ice crystals and diminish the creamy texture.

Variations and Substitutions

This recipe is super flexible, which makes it fun to experiment with different flavor combos all summer long.

Try swapping the blueberries for raspberries, strawberries, or even blackberries. Just adjust the sugar slightly depending on the tartness of the fruit.

Use chocolate chip cookies instead of plain for a richer, sweeter contrast. Or go the oatmeal route for a little extra chew and texture.

If you're dairy-free, choose a rich plant-based ice cream and a vegan cookie recipe. The flavor will still shine, especially with that swirl of berry compote.

You can even flavor the ice cream itself. Try a lemon or honey base for added complexity, or fold a bit of crushed graham cracker into the ice cream before freezing for a pie-like vibe.

However you riff on this recipe, it’s bound to be a winner. Let your freezer be your canvas and get creative!

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