Maple-Blueberry Ice Cream Sandwiches

That’s A Wrap

As National Sandwich Month comes to a close, I wanted to share one more sandwich favorite…the sweetest one yet…these Maple-Blueberry Ice Cream Sandwiches.

Beautiful, juicy blueberries simmered in maple syrup and folded into sweet, silky ice cream then sandwiched between these amazing oatmeal cookies…oh my, I am definitely wishing I still had some in the freezer!

Maple-Blueberry Ice Cream

Simmer the blueberries and maple syrup in a small saucepan until the blueberries just start to pop (8-10 minutes). Remove from heat and let cool. Let the ice cream soften at room temperature until you can empty it into a large mixing bowl.

Using a slotted spoon, add the blueberries to the ice cream and gently mix using a spatula (you don’t want to mash the berries up too much). Add as much or as little of the remaining juice to your taste. Put the ice cream mix back into the original container and place in the freezer to harden

Oh Those Oatmeal Cookies!

These are my favorite Oatmeal Cookies. I did not add any raisins or chocolate chips to this dessert, but this recipe is delicious with either (or both). For giant cookies use three tablespoons of dough, for standard-sized cookies use one tablespoon of dough.

With a hand-held mixer or stand mixer cream the butter. Add the sugars and mix until smooth and creamy. Add the eggs and vanilla until blended well.

Mix the dry ingredients (except oatmeal) together in a medium bowl. Add one half of the dry mixture to the sugar mixture and blend (start on low so the flour doesn’t fly everywhere!). Add the remaining flour and mix well. Fold in the oatmeal with a spatula. If you are adding raisins or chips mix those in at this point.

Scoop dough into balls, then place on a parchment-lined cookie sheet about two inches apart. Bake in a 375 degree oven for 8-10 minutes (10-12 minutes for larger cookie) until golden brown. Let cool for about a minute before moving to a wire rack to cool completely.

Who Doesn’t Love An Ice Cream Sandwich?

To assemble the sandwiches, just let the ice cream soften at room temp for a few minutes. Place a small scoop of ice cream on one cookie (a large scoop or several small scoops for the large cookies), then top with another cookie and gently smoosh down until the ice cream spreads to the edge. Place on a tray and put into the freezer to flash freeze. After 30 minutes wrap with plastic wrap or store in a freezer-safe container until ready to serve.

“It is always sad when someone leaves home, unless they are simply going around the corner and will return in a few minutes with ice-cream sandwiches.” ― Lemony Snicket

These Maple-Blueberry Ice Cream sandwiches are one sweet way to say goodbye to National Sandwich Month! And you can use other berries or fruits if you want to change them up! What flavors would you use? Let me know in the comments below! And if you want to get the latest straight to your inbox make sure you subscribe to our newsletter!

If you missed any of the sandwiches we shared this month check them out here! Keep it spicy until the next time!

Michele

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Maple-Blueberry Ice Cream Cookies

Course Dessert

Keyword ice cream sandwiches, berries, dessert

Prep Time 1 hour

Cook Time 15 minutes

Total Time 1 hour 15 minutes

Servings 6 large sandwiches

Author Michele

Ingredients

• 8 oz blueberries
• 1/2 cup pure maple syrup
• 1/2 gal vanilla ice cream
• 1 cup butter – softened
• 1 cup brown sugar
• 1/2 cup granulated sugar
• 2 eggs
• 1 tsp vanilla
• 1 3/4 cup all purpose flour
• 1 tsp baking soda
• 2 tsp corn starch
• 1 tsp cinnamon
• 1/2 tsp salt
• 3 cups Old Fashioned Oats

Instructions

Maple-Blueberry Ice Cream

1. Simmer blueberries and maple syrup in a small saucepan on medium heat until the berries start to open. Remove from heat and let cool completely.

2. Soften ice cream until you can slide it into a bowl. Using a slotted spoon add blueberries to ice cream and gently mix into ice cream with a spatula (you don't want to mash the berries up too much). Mix remaining juice into ice cream to your taste preference (or not). It will color your ice cream somewhat. Scoop the ice cream back into its original container and place in freezer to harden.

Cookies

1. Beat butter with a hand or stand mixer until it is light and fluffy. Add sugars and beat until smooth. Add eggs and vanilla and mix until completely blended.

2. Stir flour, baking soda, corn starch, cinnamon and salt together in a medium bowl. Add 1/2 of flour into sugar mixture and blend, starting on low speed. Once blended, add remaining flour and mix well.

3. Add oats to dough and mix in with a spatula. If you are adding raisins or chocolate chips to dough add at this point.

4. Scoop by tablespoonfuls and roll into balls (use 3 tablespoons if making large cookies). Place on parchment-lined cookie sheets about 2 inches apart. Bake at 375 degrees for 8-10 minutes for small cookies and 10-12 minutes for large. Allow to cool for about a minute before moving to a wire rack to cool completely.

5. When ready to assemble, let ice cream soften for a few minutes. Place one small scoop of ice cream (for small cookies) or a large scoop (for large cookies) on one cookie. Top with a second cookie and gently smoosh down until ice cream spreads to the edges.

6. Place sandwiches on a tray or plate and put in the freezer for 30 minutes. Once hardened you can wrap in plastic or store in a freezer-safe container until ready to serve.

Recipe Notes

Use one cup of raisins or chips if adding.