red, white and blue ice cream sandwiches
 
 
Author:
Serves: 8 sandwiched
Ingredients
  • For the blueberry compote:
  • 1cup fresh blueberries
  • 2tbsp sugar
  • ½tsp lemon zest
  • 2tsp freshly squeezed lemon juice
  • 1tsp cornstarch
  • For the strawberry compote:
  • 1cup fresh strawberries, hulled and halved
  • 2tbsp sugar
  • ½tsp lemon zest
  • 2tsp freshly squeezed lemon juice
  • 1tsp cornstarch
  • for the graham sandwich:
  • 1cup all-purpose flour
  • ½tsp baking powder
  • ¼tsp baking soda
  • ¼tsp kosher salt
  • ⅛tsp ground cinnamon
  • ½cup unsalted butter, room temperature
  • ¾cup packed light brown sugar
  • 1 large egg
  • ½tsp pure vanilla extract
  • 2 pints quality vanilla frozen yogurt or ice cream
Instructions
  1. For the Compotes: In a medium pan, cook the blueberries, sugar, and lemon zest over medium-high heat, thoroughly crushing the berries with a potato masher or the back of a large fork until the juices have released and the sugar has dissolved, about 2 minutes. In a small bowl, stir together the lemon juice and cornstarch. Stir the lemon juice mixture into the blueberry mixture. Bring the entire mixture to a boil, stirring until the mixture is thickened, about 1 minute. Transfer the mixture to a bowl and cool to room temperature. Cover and refrigerate until ready to use. Repeat with the strawberries. (Can be made up to one day in advance).
  2. For the Sandwich Layer: Preheat the oven to 375ยบ F with the rack in the middle. Butter and flour two 8-inch baking pans, then line with parchment paper with sides over hanging for easy release. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon; set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and brown sugar at medium-high speed until light and fluffy, about 3 minutes. Beat in the egg and vanilla. Reduce the speed and add the flour mixture in two batches, mixing just until combined. Evenly divide the batter between the prepared pans, spreading with an offset spatula. Bake until golden brown, but still tender, 10-12 minutes. Cool completely in the pans for least 1 hour.
  3. To Assemble: Keeping one sandwich layer in the pan, dollop the blueberry compote over the base. Spoon all of the softened frozen yogurt/ice cream over the blueberry and spread evenly using an offset spatula. Dollop the strawberry compote over the yogurt/ice cream. Using the parchment overhang, carefully remove the second sandwich layer from the pan. Invert the layer over the berry compote and yogurt/ice cream layer, pressing gently to form and even sandwich. Fold parchment overhang over the sandwich and wrap baking pan in plastic wrap and freeze for at least 4 hours, preferably overnight.
  4. When ready to serve, remove plastic wrap and unfold parchment. Using parchment, transfer the sandwich to a cutting board. Trim edges if desired, then cut into bars. Ice cream sandwich (before cutting) can be made 1 week in advance wrapped in plastic wrap and then in foil. Enjoy!
Recipe by pretty plain janes at https://prettyplainjanes.com/2016/07/15/red-white-and-blue-ice-cream-sandwiches/