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Decadent Blueberry Cheesecake Ice Cream Sandwiches

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These blueberry cheesecake ice cream sandwiches combine creamy, tangy blueberry cheesecake ice cream with soft, buttery cookies for a perfect summer treat that’s quick and easy to make.

Ingredients

Scale
  • 2 cups all-purpose flour (250g)
  • 1 cup unsalted butter (227g), softened
  • 3/4 cup granulated sugar (150g)
  • 1/4 cup brown sugar (50g), packed
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 8 oz cream cheese (225g), softened
  • 1 cup heavy cream (240ml)
  • 3/4 cup powdered sugar (90g)
  • 1 tsp vanilla extract
  • 1 cup fresh blueberries (150g)
  • 2 tbsp sugar (for compote)
  • 1 tbsp lemon juice (for compote)
  • 1 tsp lemon zest

Instructions

  1. Make the Blueberry Compote: In a small saucepan, combine 1 cup fresh blueberries with 2 tablespoons sugar and 1 tablespoon lemon juice. Cook over medium heat, stirring occasionally, until the berries break down and the mixture thickens slightly (about 8-10 minutes). Remove from heat and let cool to room temperature.
  2. Prepare the Cookie Dough: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer until light and fluffy (about 3-4 minutes). Add the egg and vanilla extract, mixing until fully incorporated.
  3. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Avoid overmixing to keep cookies tender.
  4. Chill the Dough: Cover the dough with plastic wrap and refrigerate for 30 minutes to prevent spreading during baking and enhance flavor.
  5. Shape and Bake Cookies: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Roll chilled dough into 1.5-inch (4cm) balls and place them spaced about 2 inches apart. Flatten slightly with your palm or bottom of a glass. Bake for 12-14 minutes until edges are golden but centers remain soft. Let cool completely on a wire rack.
  6. Prepare the Cheesecake Ice Cream Filling: Beat softened cream cheese with powdered sugar and vanilla extract until smooth. In a separate bowl, whip heavy cream until stiff peaks form. Gently fold whipped cream into cream cheese mixture until combined but still fluffy.
  7. Swirl in Blueberry Compote: Fold cooled blueberry compote and lemon zest into the cheesecake filling, creating a marbled effect. Be careful not to overmix; you want visible swirls of blueberry.
  8. Freeze Filling: Spoon the filling into a freezer-safe container or loaf pan, smoothing the top. Cover and freeze for at least 4 hours or overnight until firm.
  9. Assemble the Ice Cream Sandwiches: Once cookies and filling are fully chilled, scoop generous spoonfuls of cheesecake ice cream onto the flat side of one cookie. Top with another cookie, pressing gently to spread the filling evenly. Wrap each sandwich individually in plastic wrap and freeze for another hour to set.
  10. Serve and Enjoy: Let sandwiches sit at room temperature for 5 minutes before serving for easier bites and better flavor release.

Notes

Chill the dough to prevent spreading and improve texture. Whip cream to stiff peaks for a light filling. Fold blueberry compote gently to maintain marbled effect. Freeze filling before assembling to avoid soggy cookies. Let sandwiches sit 5 minutes at room temperature before serving for best texture. Cookies can be crisped in oven for 1-2 minutes if too soft after freezing.

Nutrition

Keywords: blueberry cheesecake, ice cream sandwiches, summer dessert, easy dessert, homemade ice cream, blueberry compote, creamy dessert

Find it online: https://tempotaste.com/decadent-blueberry-cheesecake-ice-cream-sandwiches-recipe-easy-and-perfect-for-summer/