Blueberry Pie Ice Cream Sandwiches: A Summer Delight
What could be better than a slice of warm blueberry pie? How about turning it into a cold, refreshing treat with these Blueberry Pie Ice Cream Sandwiches? This recipe brings together the flaky, buttery goodness of pie crust, sweet blueberry filling, and creamy vanilla ice cream. These sandwiches are perfect for hot summer days or any time you want to enjoy a creative twist on classic desserts. They are easy to make ahead of time, and with just a few simple steps, you’ll have a dessert that’s sure to impress!
Ingredients
For the Pie Cookies:
- 2 ½ cups all-purpose flour
- 5 tablespoons sugar
- 1 teaspoon salt
- 2 ½ sticks cold, unsalted butter, cubed
- ½ cup ice water
For the Blueberry Filling:
- 2 cups blueberries
- 1 teaspoon lemon juice
- Pinch of lemon zest
- 1 teaspoon cornstarch
For Assembly:
- 1 egg, for egg wash
- Vanilla ice cream
Directions
1. Prepare the dough:
In a food processor, sift together the flour, sugar, and salt. Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs, with pieces of butter no larger than peas. Slowly drizzle in the ice water, a few tablespoons at a time, until the dough just starts to hold together.
If the dough feels too sticky, dust your hands with flour and gently knead the dough a few times. Divide the dough into two equal portions, cover with plastic wrap, and refrigerate for at least 2 hours to chill and firm up.
2. Make the blueberry filling:
In a small bowl, toss the blueberries with the lemon juice, lemon zest, and cornstarch. The lemon adds brightness to the berries while the cornstarch thickens the filling as it bakes. Set the mixture aside.
3. Assemble the pie cookies:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Lightly dust a clean work surface with flour and roll out one portion of the chilled dough until it’s thin but not too fragile.
Use a round cutter, about 2.5 inches in diameter, to cut out 20 dough rounds. Arrange 10 of the rounds on the prepared baking sheet, and spoon a few blueberries onto the center of each round.
Place the remaining dough rounds over the top of the blueberries, and gently press down the edges to seal. If the edges don’t stick, brush a little egg wash around the edges before pressing. Crimp the edges with a fork or the end of a chopstick dipped in flour for a decorative touch. Brush the tops of the pie cookies with an egg wash to help them turn golden during baking.
4. Bake the pie cookies:
Bake the pie cookies for 15-18 minutes, or until the crust is golden brown. Remove from the oven and let them cool completely on a wire rack.
5. Assemble the ice cream sandwiches:
Once the pie cookies are completely cooled, place a small scoop of vanilla ice cream between two pie cookies and gently press together to form a sandwich. Serve immediately for a fresh and fun dessert, or wrap the sandwiches individually in plastic wrap and store them in the freezer until you’re ready to serve.
Recipe Tips:
- Make Ahead: The pie cookies can be baked in advance and stored in an airtight container. Assemble the ice cream sandwiches right before serving for the best texture.
- Dough Chilling: Chilling the dough is key to making sure it stays flaky and easy to work with. Don’t skip this step!
- Flavor Options: While vanilla ice cream pairs perfectly with blueberry, you can experiment with other flavors like lemon or cheesecake ice cream for an extra layer of flavor.
Recipe Details:
- Prep Time: 30 minutes (plus 2 hours chilling)
- Cooking Time: 15-18 minutes
- Total Time: 3 hours
- Servings: 10 sandwiches
- Calories: 280 kcal per sandwich
Why You’ll Love These Blueberry Pie Ice Cream Sandwiches:
These Blueberry Pie Ice Cream Sandwiches are a fun and refreshing twist on two beloved desserts: pie and ice cream sandwiches. The flaky pie crust, juicy blueberry filling, and creamy vanilla ice cream come together to create a delightful treat that’s perfect for summer gatherings, barbecues, or simply cooling off on a hot day. Whether you’re making them for a crowd or enjoying them on your own, these sandwiches are sure to become a favorite in your dessert rotation!
Print
Blueberry Pie Ice Cream Sandwiches
- Total Time: 3 hours
- Yield: 10 1x
Description
These Blueberry Pie Ice Cream Sandwiches are a delightful combination of flaky pie crust, sweet blueberry filling, and creamy vanilla ice cream. The pie cookies are baked until golden brown and crispy, providing the perfect balance to the soft and rich ice cream center. Each bite is a satisfying mix of fruit, cream, and crunch – a perfect dessert for summer gatherings or anytime you want a fun and refreshing treat.
Ingredients
2 ½ cups all-purpose flour
5 tablespoons sugar
1 teaspoon salt
2 ½ sticks cold, unsalted butter, cubed
½ cup ice water
2 cups blueberries
1 teaspoon lemon juice
Pinch of lemon zest
1 teaspoon cornstarch
1 egg, for egg wash
Vanilla ice cream
Instructions
Prepare the Dough: In a food processor, sift together the flour, sugar, and salt. Add the cold, cubed butter and pulse until the butter pieces are no larger than the size of peas. Slowly drizzle in the ice water, a few tablespoons at a time, until the dough just starts to hold together. If the dough feels too wet or sticky, dip your hands in flour and gently knead the dough a few times. Divide the dough into two equal portions, cover with plastic wrap, and refrigerate for a couple of hours to chill.
Prepare the Blueberry Filling: In a small bowl, toss the blueberries with lemon juice, lemon zest, and cornstarch. Set aside.
Assemble the Pie Cookies: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Dust a work surface with flour and roll out one half of the chilled dough until thin but not fragile. Use a round cutter (about 2.5 inches in diameter) to cut out 20 rounds of dough. Place 10 rounds on the prepared baking sheet and spoon a few blueberries onto each round. Place the remaining 10 dough rounds over the top of the blueberries and press down the edges to seal. If the edges don’t stick, use an egg wash to help seal them. You can use the end of a chopstick dipped in flour to crimp the edges. Once all the pie cookies are sealed, brush the tops with an egg wash for a golden finish.
Bake the Pie Cookies: Bake the pie cookies in the preheated oven for 15-18 minutes, or until they are a beautiful golden brown. Remove from the oven and cool completely on a wire rack.
Assemble the Ice Cream Sandwiches: Once the pie cookies are completely cooled, place a small scoop of vanilla ice cream between two pie cookies and gently press together to form a sandwich. Serve immediately or wrap and store in the freezer until ready to serve.
- Prep Time: 30 minutes (plus 2 hours chilling)
- Cook Time: 15-18 minutes
Nutrition
- Calories: 280