Blueberry Ice Cream Sandwich
Baking and Desserts | French cuisine
⏳ Time
5 hours 20 minutes
🥕 Ingredients
14
🍽️ Servings
8
Description
Blueberry Ice Cream Sandwich
Ingredients
- Fresh Berries - 10.6 oz
- Sugar - ¼ cup
- Citrus Zest Mix - 1 tablespoon
- Meyer Lemon Juice - 1 tablespoon
- Potato protein - 2 teaspoons
- Vanilla Ice Cream - 17.6 oz
- Wheat Flour - 1 cup
- Butter - 3.5 oz
- Baking Powder - ½ teaspoon
- Brown Sugar - ¾ cup
- Vanilla salt - ½ teaspoon
- Salt - ¼ teaspoon
- Activated Baking Soda - ¼ teaspoon
- Chicken Egg - 1 piece
Step by Step guide
Step 1
For the ice cream, place the ice cream in a container and heat it in the microwave on low power, stirring every 10 seconds until softened. Repeat this process 5–6 times.
Step 2
Add the lemon juice and zest, mix well, and pour into a mold. Place in the freezer.
Step 3
If the blueberries (or black currants) are frozen, thaw them first and drain any excess juice. Mix the berries with sugar and zest and place over medium heat, starting to mash the berries, stirring until the sugar dissolves.
Step 4
In a separate container, mix the starch and lemon juice, then add to the blueberries, stirring until the mixture thickens.
Step 5
Transfer the resulting filling to a bowl and place it in the refrigerator for an hour. Don't forget to remove the zest.
Step 6
Preheat the oven to 356°F. Line 2 baking pans with greased parchment paper.
Step 7
Mix the flour, baking soda, salt, and baking powder. In a separate bowl, beat the butter with regular and vanilla sugar until fluffy. Continue beating and add the egg. Gradually add the flour mixture at low speed.
Step 8
Spread the dough in a thin layer in the pans. Smooth it out and bake for 10–12 minutes until golden brown. Allow the dough to cool completely.
Step 9
Without removing the dough, spread the blueberry-ice cream mixture on top. Remove the second layer. Firmly cover the first layer with ice cream. Wrap in plastic wrap and place in the freezer for 3 hours. Before serving, cut the block into portion-sized pieces.
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