Ice cream sandwiches are hard to hate, especially this one. What can be wrong with a dessert that combines sweet blueberries, tart lemon ice cream, and buttery blondie-like cookies? Store-bought vanilla ice cream gets a flavor lift with the addition of lemon juice and zest, plus an easy (as in three minutes’ prep time) blueberry compote.

　　

Ingredients

Makes 8 servings

　　

FOR LEMON ICE CREAM

2 pints premium vanilla ice cream

　　1 tablespoon grated lemon zest

　　2 tablespoons fresh lemon juice

　　

FOR BLUEBERRY COMPOTE

2 cups blueberries (10 ounces)

　　1/4 cup granulated sugar

　　2 (3 by 2 1/2-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 cup (1 stick) unsalted butter, softened

　　3/4 cup (packed) light brown sugar

　　1 large egg

　　1/2 teaspoon pure vanilla extract

　　Special equipment: 2 (8-inch) square baking pans 2 inches deep; small offset spatula

　　

Make lemon ice cream

Step 1

Transfer the ice cream to a microwave-safe bowl and microwave at 30 percent power in 10-second intervals, stirring, until softened, about 50 seconds total. Or allow the ice cream to soften at room temperature.

　　

Step 2

Stir in the lemon zest and juice. Spread the ice cream thinly in a 13 by 9-inch baking dish and freeze while making the compote and sandwich layers.

　　

Make blueberry compote

Step 3

Cook the blueberries, sugar, and zest in a 12-inch heavy skillet over medium-high heat, thoroughly crushing the blueberries with a potato masher, until juices are released and sugar has dissolved, about 2 minutes.

　　

Step 4

Stir together the lemon juice and cornstarch, then stir into the blueberry mixture. Boil, stirring, 1 minute; mixture will thicken.

　　

Step 5

Transfer the blueberry compote to a bowl and chill until cold, about 1 hour. Discard the lemon zest.

　　

Make sandwich layers

Step 6

Preheat the oven to 375°F, with rack in the middle. Butter 2 (8-inch) square baking pans and line with foil, leaving a 1-inch overhang on each side, then butter the foil.

　　

Step 7

Whisk together the flour, baking powder, baking soda, and salt in a small bowl. Beat together the butter and brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes. Beat in the egg and vanilla. At low speed, add the flour mixture in 2 batches, mixing until just combined.

　　

Step 8

Divide the batter between the baking pans and spread in a thin, even layer with an offset spatula. Bake until golden brown but still tender, 10 to 12 minutes. Cool completely in pans, about 30 minutes.

　　

Assemble sandwiches

Step 9

Let ice cream soften for 5 minutes, then dollop tablespoons of blueberry compote on it and swirl it gently through the softened ice cream with a spoon. Spoon all of the ice cream over one sandwich layer (in pan) and spread evenly using a clean offset spatula. Invert the second sandwich layer over the ice cream, pressing gently to form an even sandwich. Wrap the baking pan in plastic wrap and freeze until firm, at least 2 hours.

　　

Step 10

Transfer the frozen sandwich to a cutting board using the overhang. Trim the edges if desired, then cut into 8 pieces.

　　

Do ahead

Step 11

The ICE CREAM SANDWICHES can be made 1 week ahead and frozen in pan, wrapped in plastic wrap and then in foil. Cut before serving.

　　The Epicurious Cookbook