Photo: Ian Dooley
Lemon Ice Cream Sandwiches with Blueberry Swirl
17 ingredients
Makes 8 servings
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Estimated Nutrition (whole recipe, rough)
843
Calories
21g
Protein
24g
Fat
134g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Blueberry | 1 cup (148g) | 84 |
| Egg | 1 large egg (50g) | 78 |
| Ice Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 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
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes