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Lemon Blueberry Ice Cream Sandwiches

These lemon blueberry ice cream sandwiches are the perfect refreshing summer treat. With a soft and moist gluten free lemon sponge and a creamy blueberry ice cream centre, they’re absolutely bursting with flavour. In fact, there’s almost a pound (about 400g) of blueberries in them! They’re also incredibly easy to make – you don’t even need an ice cream maker.

Lemon blueberry ice cream sandwiches on a sheet of parchment paper.

I can’t stop making ice cream sandwiches. Ever since I first tried my Easy Gluten Free Ice Cream Sandwiches, I’ve been hooked on making (and eating) them. And with the UK being right in the middle of a heatwave, there’s nothing better than a freezer full of these flavour-packed, refreshing summer treats.

And these AMAZING gluten free lemon blueberry ice cream sandwiches are definitely a new favourite. The first time I took a bite, I simply couldn’t believe how ridiculously good they are. We all know that lemon and blueberries are a match made in flavour heaven, but these are just on a whole new level of deliciousness.

First, we have the soft, fluffy and perfectly moist gluten free lemon sponge. It’s packed full of lemon zest and vanilla, and it’s basically a cloud of soft, lemony goodness.

The blueberry no-churn ice cream is also a total revelation: I stuffed it with as many blueberries as I could (which is A LOT – there’s almost a pound of blueberries in there) and it also hits just the right balance of refreshing and sweet. It’s super straightforward to make: you don’t need an ice cream maker, just a high-speed food blender or food processor.

And while both of these components are amazing on their own, it’s their combination that will really blow you away… and have you coming back for seconds (and possibly thirds).

Lemon blueberry ice cream sandwiches stacked on a lined baking sheet.

Before we get to the bits and bobs of making these amazing ice cream sandwiches – if you like what you’re seeing, subscribe to my newsletter to keep up to date on the latest recipes and tips!

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Note: the whole recipe, including the ingredient quantities, can be found at the bottom of this page – just scroll down to the bottom, or click the ‘Jump to Recipe’ button at the top of this post.

No-churn blueberry ice cream centre

We’ll be making the ice cream from scratch, but don’t worry, it’s incredibly easy and you don’t need an ice cream maker. While you can, of course, use store-bought ice cream, this homemade one tastes SO MUCH better as it’s really packed full of blueberry goodness.

This blueberry ice cream is loosely based on a typical no-churn ice cream recipe, at least as far as the ingredients go. There’s the standard combination of heavy/double cream and sweetened condensed milk – this is what ensures that the ice cream doesn’t become too hard in the freezer, in addition to giving creaminess and richness.

As this is a blueberry ice cream, we’ll also use frozen blueberries, as well as some vanilla and lemon juice to really make the flavours pop and to add some freshness.

There’s A LOT of blueberries in this recipe – in fact, there’s just under a pound (400g, to be exact) of blueberries in the ice cream layer. So, there’s really no doubt about it: the blueberries are definitely the star of the show here. And just look at the rich purple colour of the ice cream!!

Close-up overhead view of lemon blueberry ice cream sandwiches.

In terms of preparation, we won’t be using the standard no-churn ice cream method (where you whip the heavy/double cream to firm peaks and then add the condensed milk along with flavourings). Instead, we’ll throw all the blueberry ice cream ingredients together in a high-speed food blender or a food processor and blend them until smooth.

That’s why it’s important to use frozen blueberries instead of fresh ones. If you used fresh blueberries, you’d end up with blueberry soup that would freeze solid, so the final ice cream sandwiches wouldn’t really be that nice to eat (or to bite into).

By using frozen blueberries, you get a thick-ish ice cream mixture (the exact consistency will depend on how quickly you work and on the temperature of your kitchen) that sets into a nice creamy texture that’s a joy to eat.

Lemon blueberry ice cream sandwich with a bite taken out of it.

The softest gluten free lemon sponge

The gluten free lemon sponge is based on the sponge from the raspberry Swiss roll recipe from my gluten free cookbook, Baked to Perfection. I love how soft, fluffy and perfectly moist it is, and the addition of lemon zest makes it even more flavourful and aromatic.

I swapped part of the melted butter in the original sponge for oil, in order to ensure that the sponge stays nicely soft even when frozen. Because oil is a liquid fat (unlike butter, which is a solid fat), it won’t firm up and harden as much when frozen – this is true both when talking about the pure fat on its own and when it’s incorporated into a sponge cake.

I baked the sponge in a 10×15-inch (25x38cm) rimmed baking sheet, and assembled the ice cream sandwiches in an 8-inch (20cm) square baking tin with a 7-inch (18cm) square bottom.

I recommend making a template for cutting out the two sponge squares, that fits snugly into the bottom of the baking tin where you’ll be assembling the ice cream sandwiches. Then, just cut around the template with a sharp serrated knife. This will give the neatest possible result.

Assembling the lemon blueberry ice cream sandwiches

  1. Once you have your sponge squares cut out, place one of them on the bottom of the baking tin (I lined mine with parchment/baking paper, you can use plastic wrap/cling film or aluminium foil instead).
  2. Spread the no-churn blueberry ice cream mixture on top of the sponge in an even layer.
  3. Place the other sponge square on top, pressing down gently so that it sticks to the ice cream mixture.
  4. Cover the baking tin with plastic wrap/cling film or a sheet of aluminium foil and freeze for any least 6-8 hours or ideally overnight.
  5. Once frozen solid, cut the ice cream sandwich slab into the individual portions: I divided it into 8 rectangular slices, but you can also make 16 smaller square portions.
  6. Then, either serve the ice cream sandwiches straight away or freeze them again!

Lemon blueberry ice cream sandwiches on a sheet of parchment paper.

Serving & storing the lemon blueberry ice cream sandwiches

The texture of the ice cream

These lemon blueberry ice cream sandwiches set slightly firmer than my Easy Gluten Free Ice Cream Sandwiches (whose filling is just a simple mix of heavy/double cream, condensed milk and vanilla). That’s due to the high blueberry content, which adds water to the ice cream mixture – the filling is, in a way, somewhere between a sorbet and no-churn ice cream.

That said, the ice cream sandwiches are still great to eat straight from the freezer, but you can leave them out at room temperature, to allow them to thaw slightly, for about 5 minutes if you want a softer texture.

Oxidation & changing colours

As the blueberry ice cream comes into contact with the sponge, you will get some oxidation, especially as it’s helped by the presence of basic/alkaline raising agents (baking soda) in the sponge.

Basically, parts of the sponge where it comes into contact with the blueberry ice cream (and especially when the ice cream starts melting) might turn a pale blue, purple or even slightly greenish colour. You can see this happening in some of the photos.

If or when that happens: don’t stress about it! The oxidation only changes the appearance of the ice cream sandwiches and it doesn’t in any way affect their flavour. And I’m sure we can all agree that flavour is the most important part. This kind of oxidation and changing colours is actually very common when it comes to baking with blueberries, especially if the bake involves any kind of raising agents like baking powder or baking soda.

To minimise the effects of oxidation, you can cut individual slices (ice cream sandwiches) as you go, instead of dividing up the ice cream sandwich slab into individual portions straight away.

Storing the ice cream sandwiches

The ice cream sandwiches are best stored in a closed air-tight container in the freezer for up to about 1 month.

And there you go! This is everything you need to know about these truly fabulous gluten free lemon blueberry ice cream sandwiches. They’ve already become a constant in my freezer – the moment the last one disappears, I’m already making the next batch.

Yes, they’re really THAT good. And I really hope you’ll love them as much as I do.

Enjoy!

Signature of the author, Kat.

Overhead view of lemon blueberry ice cream sandwiches stacked on a lined baking sheet.

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Lemon Blueberry Ice Cream Sandwiches (Gluten Free)

These lemon blueberry ice cream sandwiches are the perfect refreshing summer treat. With a soft and moist gluten free lemon sponge and a creamy blueberry ice cream centre, they’re absolutely bursting with flavour. In fact, there’s almost a pound (about 400g) of blueberries in them! They’re also incredibly easy to make – you don’t even need an ice cream maker.
Print Rate
Prep Time 1 hr
Cook/Bake Time 10 mins
Freeze Time 6 hrs
Total Time 7 hrs 10 mins
Servings 8 ice cream sandwiches

Ingredients

Gluten free lemon sponge:

  • 1-2 tbsp sunflower oil or other neutral-tasting oil of choice, for greasing the baking sheet
  • 4 US large/UK medium eggs, room temperature
  • 150 g (¾ cup) caster/superfine or granulated sugar
  • ½ tsp vanilla bean paste (or 1 tsp vanilla extract)
  • zest of 1 lemon (ideally, use an organic unwaxed lemon)
  • 35 g (2½ tbsp) unsalted butter, melted and cooled until lukewarm
  • 20 g (1½ tbsp) sunflower oil or other neutral-tasting oil of choice
  • 110 g (¾ cup + 3 tbsp) plain gluten free flour blend (I used Doves Farm Freee plain gluten free flour that doesn't have any xanthan gum added. You can also mix your own gluten free flour blend using this recipe. Note that for this homemade blend, 1 cup = 150g, so ideally use a digital food scale for best results.)
  • ½ tsp xanthan gum (If your gluten free flour blend already contains xanthan gum, reduce the amount to ¼ tsp.)
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt

No-churn blueberry ice cream:

  • 400 g (14 oz, about 3 cups) frozen blueberries
  • 200 g (¾ cup + 2 tbsp) heavy/double cream, cold from the fridge
  • 160 g (½ cup + ½ tbsp) sweetened condensed milk, cold from the fridge
  • 1 tsp vanilla bean paste (or 2 tsp vanilla extract)
  • juice of ½ lemon

Instructions

Gluten free lemon sponge:

  • Adjust the oven rack to the middle position, pre-heat the oven to 350ºF (180ºC) and line a 10x15-inch (25x38cm) rimmed baking sheet with parchment/baking paper. Lightly grease the parchment paper and the sides of the baking sheet with oil (you can also spray it with non-stick baking spray).
    Tip: Greasing the parchment paper ensures that the baked sponge will smoothly release from it without sticking too much.
  • Using a stand mixer fitted with the whisk attachment or a hand mixer fitted with the double beaters, whisk the eggs and sugar together until pale, thick, fluffy and about tripled in volume (the ribbon stage). This should take about 5-7 minutes on a high speed setting.
  • Add the vanilla and lemon zest, and whisk until evenly distributed.
  • Add the melted butter and oil, and whisk briefly until combined.
  • In a separate bowl, sift together the gluten free flour blend, xanthan gum, baking powder, baking soda and salt.
  • Add the dry ingredients to the egg mixture and whisk well for about 15-30 seconds until no flour clumps remain. Scrape down the bottom and sides of the bowl to prevent any unmixed patches.
  • Transfer the batter into the lined baking sheet and smooth it out into an even layer. You can tap it a few times on the counter to make it perfectly level and also to get rid of any large trapped air pockets.
    Tip: It's very important that your batter is as level and even as you can get it, otherwise you'll get uneven layers in your ice cream sandwiches.
  • Bake at 350ºF (180ºC) for about 10-12 minutes or until well risen, golden on top, soft and spongy to the touch, and an inserted toothpick comes out clean.
  • Allow the sponge to cool completely in the baking sheet.

Assembling the ice cream sandwiches - Part I:

  • Line an 8-inch (20cm) square baking tin with parchment/baking paper, aluminium foil or plastic wrap/cling film.
    Tip: The baking tin I used had a 7-inch (18cm) bottom, which made it the perfect fit for a sponge baked in a 10x15-inch (25x38cm) baking sheet. If your baking tin has straight edges and therefore an 8-inch (20cm) bottom the fit might be less perfect, but you'll trim the edges of your ice cream sandwich slab later on so it won't be a problem.
  • Turn the cooled sponge onto a large sheet of parchment/baking paper or onto your work surface, and peel away the top sheet of parchment/baking paper (that used to line the baking sheet).
  • Cut out two large sponge squares that fit the baking tin where you'll be assembling the ice cream sandwich slab.
    Tip: As I used a baking tin with a 7-inch (18cm) bottom, I cut out two 7-inch (18cm) squares of the lemon sponge.
  • Place one of the sponge squares on the bottom of the lined baking tin, then prepare the ice cream mixture.

No-churn blueberry ice cream:

  • Combine all the ice cream ingredients in the bowl of a high-speed food blender or food processor.
  • Blend them together until thick and smooth.
  • You can add more lemon juice at this point, if you want your ice cream to be even more refreshing and have a bit more acidity. I don't recommend using more than the juice of one whole lemon at the most.

Assembling the ice cream sandwiches - Part II:

  • Spread the no-churn ice cream mixture on top and smooth it out into an even layer.
  • Place the other sponge square on top, pressing down gently so that it sticks to the ice cream mixture.
  • Cover the baking tin with plastic wrap/cling film or a sheet of aluminium foil and freeze for any least 6-8 hours or preferably overnight.
  • Once frozen solid, remove the ice cream sandwich slab from the baking tin and trim the edges with a large serrated knife. This will give you neater ice cream sandwiches.
  • Cut the frozen ice cream sandwich slab into the individual portions.
    I divided it into 8 rectangular slices (by cutting it in half in one direction and into quarters in the other direction), but you can also divide it into 16 smaller square portions.
    Tip: Because you can get some oxidation where the sponge and the blueberry ice cream come into contact (and are exposed to air), you can also cut the individual portions as and when you need them, rather than all at once. This will reduce the amount of oxidation. Check the blog post for more details and tips.
  • Serve the ice cream sandwiches straight away or freeze them to enjoy later.

Storage:

  • The gluten free lemon blueberry ice cream sandwiches keep well in a closed air-tight container in the freezer for up to about 1 month.
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