Blueberry Ice Cream Cookie Sandwiches
These Blueberry Ice Cream Cookie Sandwiches are made with a no churn ice cream that is velvety smooth and ultra delicious. The ice cream is made with a creamy vanilla base, then a homemade blueberry jam is swirled into the ice cream. Soft Blueberry Cookies sandwich the ice cream together. The blueberry cookies are made with fresh blueberries and a blueberry jam, and topped with a cinnamon sugar streusel. Make these as an ice cream cookie sandwich or, make them separate. Either way, they’re delicious!
Ice cream is my all time favorite dessert, although cookies rank right up there. To be honest, though, I’m usually not a fan of homemade ice cream. I love making things from scratch, but homemade ice cream, for me, usually turns out not as smooth and creamy. This ice, cream, however, has a secret ingredient that makes it ultra creamy and adds delicious flavor. This ice cream has the addition of cream cheese, which makes the ice cream easier to scoop and smooth and creamy. The flavor it adds is so good. It’s not an overpowering cream cheese flavor. It’s just enough to add good richness to the ice cream.
Now, since I’m a huge dessert fan, I decided I’d turn this ice cream into an ice cream cookie sandwich. Of course, you could make just the ice cream or just the cookies, but the ice cream cookie sandwiches truly are delicious. The blueberry cookies are soft, which makes them the perfect cookie to use for the ice cream cookie sandwiches. They have a delicious blueberry flavor from the blueberry jam and fresh blueberries, and have a bit of cinnamon sugar flavor from the cinnamon streusel topping. I can’t even describe how much I love these. They’re just GOOD.
Here’s what you need to know…
First things first, you don’t have to make these as ice cream cookie sandwiches, if you don’t want. Make the ice cream, or make the cookies. However, the ice cream cookie sandwiches truly are delicious.
Start by making the ice cream, as it needs time to set up in the freezer. Whisk together the sweetened condensed milk and softened cream cheese until smooth. Whip the heavy cream until stiff peaks form, then fold into the cream cheese mixture. Pour into a 9×5 loaf pan, then place in freezer.
Next, make the blueberry jam. Once the mixture is syrupy and thickened, remove from heat and place in freezer to cool for roughly 10 minutes. Remove jam and ice cream from freezer and spoon blueberry jam on top of ice cream. Swirl with a spoon through the ice cream mixture. You don’t want to fully mix the jam into the ice cream. Place in freezer for 4-6 hours to harden, or overnight.
Make the cookies while the ice cream hardens. Make the blueberry jam for the cookies. Once done, set aside. Cream together the butter and sugars, then add in the egg and mix to combine. Stir in the dry ingredients just until combined, then fold in the fresh blueberries. Swirl in the blueberry jam. You don’t want to fully mix in the jam (this is more so for the looks of it. If you mix it in completely the whole cookie will be a blue/purple). Scoop the cookies out by 2 tablespoon measurements. Top with the streusel and bake. You can also place cookies in freezer for 10 minutes, which will help them spread less. However, if you bake them right away, make sure you use a spoon and going around the edges of the cookie, push the cookies back into a circle shape after baking. Allow the cookies to fully cool before putting ice cream on the cookies.
Once you are ready to eat an ice cream sandwich, scoop ice cream onto a cookie, then top with a cookie to create the sandwich. I recommend eating right away rather than storing in the freezer.
If you make this recipe, make sure you leave a comment and rating below. I love hearing your feedback! Also, make sure you find me on instagram, where you can see the full baking video for this and more fun behind the scenes.
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Blueberry Ice Cream Cookie Sandwiches
- Total Time: 6 hours 20 minutes
- Yield: 10 cookies, so 5 ice cream sandwiches 1x
Description
These Blueberry Ice Cream Cookie Sandwiches are made with a no churn ice cream that is velvety smooth and ultra delicious. The ice cream is made with a creamy vanilla base, then a homemade blueberry jam is swirled into the ice cream. Soft Blueberry Cookies sandwich the ice cream together. The blueberry cookies are made with fresh blueberries and a blueberry jam, and topped with a cinnamon sugar streusel. Make these as an ice cream cookie sandwich or, make them separate. Either way, they’re delicious!
Ingredients
No Churn Blueberry Ice Cream
- 2 cups heavy whipping cream
- 1 (14 ounce) can sweetened condensed milk
- 8 ounces cream cheese, softened
- 1/2 teaspoon vanilla extract
- Pinch of salt
Blueberry Jam
- 2 cups blueberries
- Juice of 1 lemon
- 1/4 cup granulated sugar
Blueberry Streusel Cookies
Cookies
- 1 stick butter
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg
- 1 1/2 cups all purpose flour
- 2 teaspoons cornstarch
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup fresh blueberries
Blueberry Jam
- 1/4 cup blueberries
- Juice of 1/2 lemon
- 2 tablespoons granulated sugar
Streusel
- 2 tablespoons butter, softened
- 3 tablespoons brown sugar
- 1/4 cup all purpose flour
- 1/4 teaspoon cinnamon
Instructions
No Churn Blueberry Ice Cream
1. Add heavy whipping cream to a stand mixer or large mixing bowl. Using the whisk attachment, whip until stiff peaks form.
2. In a large bowl, whisk together sweetened condensed milk and softened cream cheese until smooth. Fold in the heavy whipping cream.
3. Place in freezer while you make the blueberry jam.
4. In a large skillet, add blueberries, lemon juice and sugar. Cook over medium heat, stirring often, until blueberries are softened and jammy. Remove from heat and place in freezer for roughly 10 minutes.
5. Remove ice cream and jam from freezer. Spoon blueberry jam over top of ice cream. Using a spoon, swirl jam through ice cream. Don’t completely mix it in (this is more so for looks). Place back in freezer for 4-6 hours or overnight.
Blueberry Streusel Cookies
1. Preheat oven to 350F. Line a baking sheet with parchment paper, then set aside.
2. Make the streusel topping. In a medium size bowl, combine butter, brown sugar, flour and cinnamon with a fork until mixture is crumbly in texture.
3. Make the blueberry jam. In a small skillet, add ingredients for blueberry jam. Cook over medium heat, stirring often, until blueberries are softened and jammy. Remove from heat and allow to fully cool. You may place in refrigerator or freezer to help jam cool faster.
4. Make the cookies. In a stand mixer with the paddle attachment or a large mixing bowl with a handheld mixer, cream butter and sugar until light and creamy. Add egg and mix until combined. Add in flour, cornstarch, baking powder and soda and salt. Mix just until combined. Fold in the blueberries, gently.
5. Gently swirl blueberry jam mixture into cookies, not entirely mixing the jam into the cookies.
6. Scoop cookie dough by 2 tablespoon measurements, then top with streusel. Bake in oven for 10-12 minutes. Using a spoon, go around the edges of the cookie and push cookies back into a circular shape. Allow to cool for 5 minutes on baking sheet before transferring to wire cooling rack (cookies are very soft).
- Prep Time: 20
- Cook Time: 6 hours (this includes the time for the ice cream to freeze)
- Category: Dessert
- Method: Oven
