Blueberry + Lemon Gluten Free Ice Cream Sandwiches

I firmly believe that in summer ice cream should be its own, unique food group. We love it all ways, in cones, in bowls, on top of pie, but also as a sandwich. (And sandwiches = lunch, right?) These blueberry + lemon gluten free ice cream sandwiches are so full of summer goodness! In this recipe, refreshing homemade blueberry ice cream is piled into crisp, lemon lavender snickerdoodles. It’s truly one of my favorite flavor combinations, and it’s as bright and zesty as the season itself!

A Simple Make-Ahead Ice Cream Sandwich Recipe

I have discovered that it is pretty difficult to find store-bought gluten free ice cream sandwiches. But I think that homemade is better anyway. This recipe is basically a combination of two of my other recipes; Easy, Fresh Homemade Blueberry Ice Cream, and Gluten-Free Lemon Lavender Snickerdoodle Cookies. Ice cream sandwiches are the perfect dessert to serve at cookouts and other summer holidays. You can make them ahead and these gluten-free lemon blueberry ice cream sandwiches keep for weeks (when individually wrapped) in the freezer!

How to Make Blueberry + Lemon Gluten-Free Ice Cream Sandwiches

Each component of this recipe takes a little time, but with some planning, and advanced preparation, dessert is as easy as one, two, three!

1. Make the Easy Fresh Blueberry Ice Cream. Why is it easy? This ice cream doesn’t have a custard base! I’ve been making ice cream for years, and I’m pretty solidly on Team Non-Custard (AKA Philadelphia style ice cream). When you make ice cream without a custard base, it literally takes five minutes to get it ready to go in the ice cream maker. A quick blitz in the blender is all that’s required to prep this Easy Fresh Blueberry Ice Cream, then it’s 30 long minutes until you have the creamiest, most delicious ice cream ever
   
2. Bake the Gluten-Free Lemon Lavender Snickerdoodle Cookies. These gluten-free lemon lavender snickerdoodle cookies taste like sunshine. Lemon zest and a few drops of lemon extract, along with a touch of dried culinary lavender add a big boost of bright flavor!
   
3. Once the cookies are cool and the ice cream has chilled, place a large scoop of ice cream on the upside down side of one snickerdoodle, top with another cookie and gently press to flatten. Freeze the cookies on a baking tray until solid, then tightly wrap with a layer of plastic, and a layer of foil and store in the freezer until ready to eat!

Love ice cream? We’ve got you covered!

• The Best Lemon Honey Ice Cream Recipe
• Pure Mint Chip Ice Cream
• Super Easy Homemade Fresh Strawberry Ice Cream
• Homemade Gluten Free Waffle Cones

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Blueberry Lemon Gluten-Free Ice Cream Sandwiches

Alison Needham

These delicious Blueberry Lemon Gluten Free Ice Cream Sandwiches are refreshing, bright and zesty and taste just like summer. Yum!

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 10 minutes mins

Approximate Churning Time 30 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Dessert

Cuisine American

Servings 10 people

Calories 588 kcal

Equipment

• Ice Cream Maker

Ingredients

  

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Make the Blueberry Ice Cream

• 8 oz. fresh blueberries frozen will also work in a pinch but don’t thaw
• 2 cups heavy cream
• 1 cup whole milk
• 1/2 cup sugar
• 3 tablespoons honey
• 3 tablespoons powdered milk
• 3 tablespoons cold vodka
• 1 teaspoon pure vanilla extract
• good pinch of sea salt

Make the Lemon Lavender Snickerdoodles

• 2 1/2 cups all-purpose gluten-free flour I prefer Bob’s Red Mill 1 to 1
• 3/4 teaspoon xanthan gum omit if your flour blend already contains it – Bob’s does
• 1 teaspoon cream of tartar
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/2 cups white sugar
• 1 teaspoon dried culinary lavender
• 1/2 cup salted butter melted, 8 tablespoons, or 1 stick
• 2 large eggs
• 1 tablespoon lemon zest from approximately 1 lemon
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon lemon extract optional
• 2 tablespoons sugar for rolling the dough

Instructions

 

• Make the ice cream. Put all of the ingredients in a blender and blitz until totally smooth. Make sure there are no clumps of milk powder hiding in the mix.
• Next, pour the mixture into the frozen base of an ice cream maker and churn according to the manufacturers directions. Scoop the ice cream into a storage container, cover tightly and freeze until more solid, at least 6 hours.
• Make the cookies. Preheat an oven to 400 degrees F and line two baking sheets with parchment. Set aside.
• Whisk the flour, xanthan gum (if using), cream of tartar, baking soda and salt in a medium bowl.
• Put the sugar and lavender in the bowl of a food processor fitted with a steel blade attachment. Pulse until the lavender is finely ground. Pour the sugar through a sieve into a large bowl and discard any lavender bits that are left behind. Add the melted butter, eggs, lemon zest, vanilla extract and lemon extract to the sugar and beat together until smooth.
• Stir in the flour mixture and beat until it is evenly incorporated and dough is smooth. If the dough feels too sticky to handle at this point, you can put it in the freezer for about 15 minutes so it firms up. Using a cookie scoop or a spoon, scoop the dough into balls that are about the size of a golf ball. Roll the dough balls in the sugar to coat and place on the cookie sheet with a few inches between each cookie. If you want puffy cookies, leave as they are. If you prefer flatter cookies (pictured above) smash the dough until it’s about 1/4 of an inch thick using the bottom of a glass. Sprinkle with yellow sprinkles if you’re feeling WILD!
• Bake for about 10 minutes or until the cookies are golden brown around the edges.
• Once the cookies are cool and the ice cream has chilled, place a large scoop of ice cream on the upside down side of one snickerdoodle, top with another cookie and gently press to flatten. Freeze the cookies on a baking tray until solid, then tightly wrap with a layer of plastic, and a layer of foil and store in the freezer until ready to eat!

Nutrition

Serving: 1sandwichCalories: 588kcalCarbohydrates: 74gProtein: 7gFat: 30gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 131mgSodium: 253mgPotassium: 188mgFiber: 4gSugar: 51gVitamin A: 1112IUVitamin C: 4mgCalcium: 112mgIron: 1mg

Tried this recipe?Let us know how it was!