TWD: Blueberry Sour Cream Ice Cream Sandwiches

Guess what? I finally got an entire weekend at home! To myself! As a result, I thought I should at least try to give this week's TWD pick my own little spin. It's one of those things that doesn't happen enough, because 90% of the time I'm just squeezing my baking in when I get the chance. Rushed baking does not lead to creative baking, let me tell you.

Even better, I had these cookies starred in my Google Reader since they showed up. How better to jazz up some blueberry ice cream than with brownie cookies?



Little did I know, they provided just the right contrast to the ice cream. I actually tried the ice cream by itself and thought it was aggressively sour cream-y. Way too much sour cream flavor, not nearly enough blueberry. If I hated my hips (or maybe loved them a little more than I do?), I would have made this again with 1.5-2 times the blueberries, lowering the ratio of sour cream to heavy cream to maybe 1:2. Instead, I just shrugged my shoulders and sandwiched the just-churned ice cream between two little cookies, wrapped them in plastic wrap (thus the oh-so-attractive fold marks in all the pics), and stuck them in the freezer. The next day, I looked at them but decided on fudge instead, since we brought a couple pounds back from Mackinac Island. But the day after, oh the day after... It was that day that led to my downfall. Because I arranged the ice cream sandwiches for pictures and took a bite of one (for the pictures, I swear!). And then another bite. Soon, I had eaten three of them. After 5 days, they were gone. All that ice cream. All those cookies. GONE. Dolores, I'm wavering between thanking you and cursing you.

Ohmygoodgodthesearegood. Seriously. The chocolate cookies sweetened the tanginess of the sour cream, and the blueberries were allowed to shine through just as they should. Add to that the shockingly purple-blue color against the rich brown, and you've got one killer dessert. Or snack. Or breakfast. Dairy and fruit, totally breakfast foods, right? Glad you're with me on that one.


In order to make the ice cream sandwiches, I actually made half the recipe from Smitten Kitchen and still had quite a few left over. However, I could have rolled them out a little thicker with no problems, making a half recipe of cookies the perfect amount to sandwich a batch of this ice cream. I cut the cookies out before baking as well, but I think I could have done this as a sheet of cookies and cut the circles out post-baking. That would have made assembling the ice cream sandwiches easier. Just take the same cookie cutter you used to cut out the cookie, line it with a piece of plastic wrap, place a cookie in the bottom, layer in some ice cream, and top with another cookie. Pull up the plastic wrap over the top and either twist or fasten it closed (so there isn't freezer burn or anything), lift the sandwich from the cookie cutter, and into the freezer it goes! Hindsight = 20/20 on that one, folks.

That's okay, I might see another batch of ice cream in my future, and you can bet it'll end up in sandwiches!


Last Week: Black and White Baby Banana Bundts
Next Week: Granola Grabbers (finally, a COOKIE!!!)