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Lemon Ice Cream Sandwiches with Blueberry Swirl
- 2 pint premium vanilla ice cream
- 1 tablespoon grated lemon
- 2 tablespoons fresh lemon juice
- 2 cups blueberries (10 ounces)
- 1/4 cup sugar
- 2 (3-by 2 1/2-inch) strips lemon
- 1 tablespoon fresh lemon juice
- 2 teaspoons cornstarch
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 stick unsalted butter, softened
- 3/4 cup packed light brown sugar
- 1 large egg
- 1/2 teaspoon pure vanilla extract
- Equipment: 2 (8-inch) square baking pans (2 inches deep); a small offset spatula
Directions:View on Epicurious
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