There's something irresistible about biting into a Summer Blueberry Ice Cream Sandwich on a hot July afternoon. The soft, chewy cookies hugging a layer of vibrant blueberry ice cream make every bite a sweet, refreshing escape from the heat.

This recipe was born one summer when our backyard blueberry bushes exploded with fruit. Rather than baking yet another pie, I whipped up a batch of homemade ice cream and sandwiched it between cookies—and just like that, a new family favorite was born.
Whether you're looking for a fun weekend project, a festive treat for a barbecue, or just a way to cool off with something delicious, these blueberry ice cream sandwiches hit all the right notes. Let’s dive into what makes them so special.
Why You’ll Love These Summer Blueberry Ice Cream Sandwiches
These blueberry ice cream sandwiches are more than just a pretty dessert—they’re a cool, creamy bite of summer magic. Here’s why you’ll want to make them all season long.
First, they’re absolutely bursting with fresh blueberry flavor. The homemade ice cream swirls ripe berries into a creamy base that’s both tart and sweet, making each bite feel like a spoonful of summer.
Next, they’re surprisingly easy to prepare, even if you’ve never made ice cream before. With a simple custard base and no fancy ingredients, the hardest part is waiting for it to freeze.
You’ll also love how customizable these are. From the cookie flavor (think lemon, vanilla, or even chocolate chip) to mix-ins like white chocolate chunks or a swirl of lemon curd, you can tweak these sandwiches to suit your mood—or your guests.
And finally, they’re a make-ahead dream. You can prep the cookies and ice cream days in advance, then assemble right before serving. Perfect for parties, picnics, or anytime you want a chill treat at the ready.
Ready to get started? Let’s talk ingredients.
Ingredients Notes

At the heart of this recipe is a combination of bright summer fruit and classic dessert staples. Each component plays its part in delivering that perfect balance of texture and flavor.
Let’s start with the blueberries. Fresh is best for maximum flavor, but frozen blueberries work beautifully too—especially if you're making this outside of peak summer. The berries are simmered with a little sugar and lemon juice to create a compote that gets folded into the ice cream base.
The ice cream itself begins with a mixture of heavy cream, whole milk, egg yolks, and sugar. This traditional custard-style base yields a rich and creamy texture that holds up beautifully between cookies. Don’t rush the cooking process—gentle heat and constant stirring are key to avoiding scrambled eggs.
For the cookies, I love using soft lemon sugar cookies. The citrus complements the berries without overpowering them, and their tender texture makes for the perfect bite. If you’re in a pinch, store-bought cookies work too—just choose something soft and not too thick.
A touch of vanilla extract ties everything together. It deepens the flavor of the custard and gives the cookies a warm, cozy backdrop against the fruitiness of the ice cream.
You won’t need much in the way of special equipment—just an ice cream maker, a baking sheet, and some parchment paper. A cookie scoop and an offset spatula are helpful, but not essential.
How To Make These Summer Blueberry Ice Cream Sandwiches

Making these blueberry ice cream sandwiches is a multi-step process, but each step is easy and rewarding. You’ll need a bit of time, but most of it is hands-off.
Start by making your blueberry compote. In a small saucepan, combine the blueberries, sugar, and lemon juice. Bring to a simmer over medium heat and cook until the berries burst and the mixture thickens slightly—about 10 minutes. Let it cool completely before adding it to the ice cream base.
Next, prepare your custard base. In a medium saucepan, heat the milk and heavy cream over medium-low heat until it’s just steaming. Meanwhile, whisk the egg yolks and sugar in a separate bowl until pale and smooth. Slowly drizzle the warm milk into the yolk mixture, whisking constantly to temper the eggs.
Pour the mixture back into the saucepan and cook gently over low heat, stirring constantly with a wooden spoon or spatula. You’ll know it’s ready when the custard thickens enough to coat the back of the spoon. Remove from heat and stir in the vanilla extract.
Chill the custard thoroughly in the fridge—at least 4 hours or overnight. Once it’s cold, churn it in your ice cream maker according to the manufacturer’s instructions. During the last minute of churning, swirl in the cooled blueberry compote. Transfer the ice cream to a container and freeze until firm.
While the ice cream sets, bake your cookies. You’ll want them slightly underbaked so they stay soft and chewy once frozen. Let them cool completely before assembling.
To assemble the sandwiches, scoop a generous round of ice cream onto the flat side of one cookie. Top with a second cookie and gently press to spread the ice cream evenly. Use a spatula to smooth the edges if needed, then wrap each sandwich in parchment paper or plastic wrap. Freeze for at least 1 hour before serving.
From start to finish, expect the process to span a day—mostly chilling and freezing time. The end result? A stack of gorgeous, flavor-packed ice cream sandwiches just waiting to be devoured.
Storage Options
One of the best things about these sandwiches is how well they keep. Once assembled, wrap each sandwich tightly in parchment paper or plastic wrap to prevent freezer burn and keep them fresh.
Store them in an airtight container or freezer bag in the coldest part of your freezer. They’ll stay delicious for up to two weeks, though they rarely last that long in our house!
If you're planning ahead for a party, you can prepare the components separately. The cookies will stay soft for up to 3 days in an airtight container at room temperature, and the ice cream can be frozen for up to a month.
To enjoy, let the sandwiches sit at room temperature for 3-5 minutes before eating. This softens the cookies slightly and brings out the full flavor of the blueberry ice cream.
Variations and Substitutions
These blueberry ice cream sandwiches are wonderfully flexible. Here are a few fun ways to make them your own.
Try switching out the cookie flavor. Chocolate chip adds a rich contrast to the fruity filling, while oatmeal cookies offer a hearty, rustic vibe. Even snickerdoodles work if you're after a cinnamon twist.
You can also experiment with the fruit. Swap blueberries for raspberries, strawberries, or even blackberries—just adjust the sugar to taste since some berries are tarter than others.
Want to add some flair? Mix in white chocolate chips or swirl in a spoonful of lemon curd to the ice cream during churning for extra decadence.
For a dairy-free option, use coconut milk in place of heavy cream and a plant-based cookie. The coconut pairs beautifully with berries and gives the ice cream a tropical edge.
And don’t forget to have fun with presentation. Roll the edges of the sandwiches in sprinkles, crushed freeze-dried berries, or mini chocolate chips for a playful, party-ready finish.
No matter how you mix it up, these sandwiches are pure summer joy. Try your own twist, and you might just discover your new signature summer treat.
PrintSummer Blueberry Ice Cream Sandwiches Recipe
These Summer Blueberry Ice Cream Sandwiches are a refreshing seasonal dessert featuring homemade blueberry ice cream nestled between soft cookies. Bursting with real blueberry flavor, this easy summer treat is perfect for barbecues, picnics, or a fun family dessert. Keyword: Summer Blueberry Ice Cream Sandwiches.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 3 hours (includes freezing time)
- Yield: 8 sandwiches 1x
- Category: Dessert
- Method: No-bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Blueberry Ice Cream:
-
2 cups fresh blueberries
-
½ cup granulated sugar
-
1 tablespoon lemon juice
-
2 cups heavy cream
-
1 cup whole milk
-
1 teaspoon vanilla extract
For the Cookies:
-
½ cup unsalted butter, softened
-
½ cup brown sugar
-
¼ cup granulated sugar
-
1 large egg
-
1 teaspoon vanilla extract
-
1 ¼ cups all-purpose flour
-
½ teaspoon baking soda
-
¼ teaspoon salt
Instructions
-
In a saucepan, combine blueberries, sugar, and lemon juice. Cook over medium heat until berries burst and mixture thickens. Let cool.
-
Blend the blueberry mixture until smooth. Strain and chill.
-
In a bowl, mix heavy cream, milk, and vanilla. Stir in blueberry purée.
-
Pour into an ice cream maker and churn according to the manufacturer’s instructions. Freeze until firm.
-
Preheat oven to 350°F (175°C). Cream butter and sugars until light. Add egg and vanilla, then dry ingredients.
-
Scoop and bake cookies for 10–12 minutes. Cool completely.
-
Scoop ice cream onto one cookie and top with another to form sandwiches. Freeze 1–2 hours before serving.
Notes
-
Use store-bought cookies for a shortcut.
-
Let sandwiches sit for 5 minutes before eating for best texture.
-
Substitute raspberries for a variation.
Nutrition
- Serving Size: 1 sandwich
- Calories: 320
- Sugar: 22g
- Sodium: 95mg
Leave a Reply