Blueberry-Buttermilk Ice Cream Sandwiches

July 19, 2013

Blueberry-Buttermilk Ice Cream Sandwiches


  • Prep Time: 20 minutes
  • Cook Time: PT12- 15M
  • Yield: 8 large or 16 small


  • 3 cups flour
  • 1 tsp lemon zest
  • 1/2 tsp baking soda
  • 1/2 tsp table salt
  • 1 1/2 sticks salted butter, softened
  • 1 1/2 cups sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 2/3 cup buttermilk
  • 1 pint vanilla frozen yogurt
  • 1 1/3 cup canned blueberry pie filling
  • 1 tsp lemon juice


To make cookies:

  1. Preheat oven to 350 and line baking pans with parchment.
  2. Stir together flour, lemon zest, baking soda, and salt.
  3. Use an electric mixer to beat butter and sugar together in a large bowl until light and fluffy.
  4. Add eggs and vanilla extract and combine.
  5. Add dry mixture and buttermilk to creamed butter in one-thirds, alternating between dry and wet until completely combined (dough will be sticky).
  6. Use a 1/4 cup measure to scoop batter onto cookie sheets.
  7. Bake for 12-15 minutes or until lightly browned.
  8. Cool to room temperature and then store in the refrigerator until ready to make sandwiches.

To make blueberry yogurt:

  1. Measure frozen yogurt into a large bowl and soften slightly in fridge.
  2. Mix in blueberry pie filling and lemon juice. (Return to freezer if yogurt is too soft to scoop onto cookies).

To assemble sandwiches:

  1. Place each cookie, top side down on top of a piece of foil.
  2. Use a 1/3 cup measure to shape blueberry yogurt into a circle and spoon on top of cookie.
  3. Sandwich with 2nd cookie, wrap loosely in foil, and freeze until firm.
  4. Continue spooning yogurt onto cookies to make all 8 sandwiches.


To make mini ice cream sandwiches spoon 2 TB batter onto prepared cookie sheets to make 32 cookies. Follow same procedure as above and spoon 2 TB blueberry yogurt onto each sandwich.

Leave a Comment

Leave a Reply

Your email address will not be published. Required fields are marked *