Description
Homemade blueberry pie ice cream sandwiches combine classic summer desserts into one delightful treat. Creamy blueberry-studded ice cream nestles between golden graham cracker cookies, promising cool comfort for sweet-seeking palates.
Ingredients
Scale
- 2.5 cups (595 ml) all-purpose flour
- 2.5 sticks (283 g) cold, unsalted butter, cubed
- 2 cups blueberries
- 0.5 cup (120 ml) ice water
- 5 tbsps sugar
- 1 egg, for egg wash
- 1 tsp salt
- 1 tsp cornstarch
- 1 tsp lemon juice
- 1 pinch lemon zest
- Vanilla ice cream
Instructions
- Pastry Preparation: Pulse flour, sugar, and salt in a food processor. Cut cold butter into the mixture until it resembles grainy texture, creating a crumbly foundation for the pie cookies.
- Dough Development: Drizzle ice water into the processor, pulsing until dough loosely binds. Divide into two equal portions and chill in refrigerator for robust flavor development and easier handling.
- Blueberry Fusion: Combine blueberries with lemon juice, zest, and cornstarch, allowing ingredients to marry and create a vibrant, tangy filling that will burst with flavor when baked.
- Baking Setup: Warm oven to 350°F and line baking sheet with parchment paper for even heat distribution and easy cookie removal.
- Dough Transformation: Roll out chilled dough on flour-dusted surface, creating a thin, uniform layer that will become delicate pie cookie shells.
- Cookie Crafting: Cut 20 precise circular shapes, ensuring consistent size for perfect sandwich assembly. Arrange 10 rounds on prepared baking sheet.
- Filling and Sealing: Distribute blueberry mixture across dough rounds, top with remaining circles. Seal edges firmly, using egg wash to enhance adhesion and create a polished finish.
- Decorative Detailing: Crimp edges with flour-coated utensil, generating an elegant border that elevates the visual appeal of the pie cookies.
- Final Touches: Brush tops with egg wash, promoting a lustrous, golden-brown exterior that promises a crisp, enticing texture.
- Baking Brilliance: Bake for 15-18 minutes until cookies transform into rich, caramelized golden rounds that showcase perfect doneness.
- Cooling and Assembly: Transfer cookies to wire rack for complete cooling. Once chilled, sandwich vanilla ice cream between two cookies, creating a decadent frozen treat.
- Serving Suggestion: Enjoy immediately or carefully wrap and store in freezer, preserving the delightful combination of warm-spiced cookie and creamy ice cream.
Notes
- Chill Dough Thoroughly: Refrigerate pastry dough for at least 2 hours to ensure flaky, tender texture and prevent shrinkage during baking.
- Handle Blueberries Gently: Use fresh or frozen blueberries, pat dry to prevent excess moisture that could make pie cookies soggy.
- Seal Edges Carefully: Press pie cookie edges firmly and crimp with a fork or chopstick to prevent filling from leaking during baking.
- Freeze for Best Results: Assemble ice cream sandwiches just before serving or wrap individually in plastic wrap to maintain crisp cookie texture and prevent freezer burn.
- Prep Time: 30 minutes (plus 2 hours chilling)
- Cook Time: 15-18 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 9
- Calories: 320
- Sugar: 10 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 40 mg