These blueberry sweet corn cookie ice cream sandwiches are the ultimate summer dessert. After testing quite a few rounds of a plain corn cookie, then a sweet corn cookie with blueberry jam, I realized the cookie would make a fantasitc base for an ice cream sandwich. We have chewy sweet corn cookie layers, filled with vanilla ice cream and swirls of blueberry jam. It is simple and quite perfect (if I do say so myself).
The corn cookie base gives a bit of a blueberry cobbler feeling to the bars which makes them absolutely perfect for a summer party!
Plus, if you wrap these ice cream sandwiches tightly with foil and store them in a plastic bag, they can live in your freezer for 3 weeks! The perfect anytime snack. If you are looking for more of my ice cream recipes, there is a whole chapter of ice cream creations in my cookbook In the Mood to Bake!
Why You’ll Love These Blueberry Corn Ice Cream Sandwiches
These homemade ice cream sandwiches are insanely easy to make. You make cookie dough, bake the dough in a sheet and sandwich it with vanilla ice cream and blueberry jam in the middle. EASY PEASY! So yes instead of baking individual cookies and trying to match them by size, we bake the sweet corn cookie dough in two large layers. Vanilla ice cream and blueberry jam are spread between them, and the finished slab is frozen before being sliced into bars. This method creates neat, even sandwiches without the extra work of assembling each one separately.
Also, YES you can use store-bought jam and store bought ice cream- even easier!!
You’ll also love these because they are:
- Sweet, creamy, and slightly tangy
- Packed with summer flavor
- Easy to prepare ahead of time
- Perfect for sharing
- Customizable with different jams or ice cream flavors
What Does Sweet Corn Taste Like in a Cookie?
Sweet corn is increasingly popular in desserts. We actually use corn pops in this recipe, which use corn as one of their main ingredients to get that flavor. Corn has this slightly nutty sweetness that just works beautifully in baked goods especially when we pair it with fruit.
Check out the variations below to see what else would go well in these sammies!
Ingredients You’ll Need
You will need the following components to make blueberry sweet corn cookie ice cream sandwiches:
For the Sweet Corn Cookie Layers
- Butter
- Sugar (granulated and dark brown- yes, light brown will work fine)
- Eggs
- Flour
- CORN POPS
- Salt
- Baking Powder
- Baking Soda
For the Ice Cream Filling
- 1½ to 2 pints vanilla ice cream
- Blueberry jam (I used the Bonne Maman brand)
Using 1½ pints of ice cream will create a thinner filling. Use the full 2 pints for thicker, more indulgent sandwiches.
A smooth blueberry jam works best for swirling, although preserves can also be used if you enjoy small pieces of fruit.
How to Make Blueberry Sweet Corn Cookie Ice Cream Sandwiches
Step 1: Bake the Sweet Corn Cookie Layers
Prepare the sweet corn cookie dough according to your recipe.
Divide the dough evenly between two lined baking pans or bake the layers one at a time in the same pan. Spread the dough into even rectangles so the top and bottom cookie layers will match.
Bake until the edges are lightly golden and the centers are set.
Avoid overbaking the cookie layers. Softer cookies are easier to bite into after freezing.
Step 2: Cool the Cookies Completely
Let both sweet corn cookie layers cool completely before assembling the sandwiches.
This step is important. If the cookies are still warm, the ice cream will melt too quickly and become difficult to spread.
Leave one cookie layer in the pan. This will become the bottom of the ice cream sandwich slab.
Step 3: Soften the Vanilla Ice Cream
Remove the vanilla ice cream from the freezer and let it soften slightly in the fridge. This ensures it won’t be *too* melty when you go to work with it.
Step 4: Add the Ice Cream Layer
Scoop the softened vanilla ice cream onto the sweet corn cookie layer in the pan.
Use an offset spatula or the back of a spoon to spread it into an even layer.
Work quickly so the ice cream stays as cold as possible.
Step 5: Swirl in the Blueberry Jam
Drop small spoonfuls of blueberry jam across the surface of the vanilla ice cream.
Use a spoon or butter knife to gently swirl the jam into the ice cream. Do not mix it completely. You want visible ribbons of blueberry running through the vanilla ice cream.
Smooth the top with an offset spatula.
Step 6: Add the Top Cookie Layer
Carefully place the second sweet corn cookie layer on top of the ice cream.
Press down gently and evenly so the top cookie settles into place. Avoid pressing too hard, or the ice cream may squeeze out around the edges.
Step 7: Freeze Until Firm
Step 8: Slice Into Sandwiches
Remove the frozen slab from the pan and place it on a cutting board.
Use a large, sharp knife to cut it into squares or rectangles.
For cleaner cuts, warm the knife under hot water, wipe it dry, and slice. Repeat as needed between cuts.
Tips for Cutting Homemade Ice Cream Sandwiches
Homemade ice cream sandwiches can soften quickly while you are slicing them, especially in a warm kitchen.
For easier cutting, place a parchment-lined sheet pan in the freezer before you begin. As each sandwich is sliced, transfer it directly to the frozen pan.
This keeps the finished pieces cold while you cut the remaining bars.
You can also return the slab to the freezer for 10 to 15 minutes if it becomes too soft during slicing.
How to Keep the Cookies Soft in the Freezer
The best ice cream sandwich cookies remain chewy even when frozen.
To help prevent hard cookies:
- Do not overbake the cookie layers.
- Use a recipe with enough butter and sugar to maintain softness.
- Let the cookies cool completely before freezing.
- Store the finished sandwiches in an airtight container.
- Allow the sandwiches to sit at room temperature for a few minutes before serving.
A short rest outside the freezer makes them easier to bite without causing the ice cream to melt.
Recipe Variations
These ice cream sandwiches would work BEAUTIFULLY with other fruit and ice cream flavors so feel free to riff!
- Strawberry Corn Ice Cream Sandwiches (Replace the blueberry jam with strawberry jam and the ice cream with strawberry ice cream)
- Peach Corn Ice Cream Sandwiches (Use peach preserves for a soft, summery flavor that pairs especially well with sweet corn)
- Blackberry Corn Ice Cream Sandwiches (Use blackberry jam)
Can I Use Homemade Ice Cream?
Yes, homemade vanilla ice cream works beautifully in these sandwiches. Although, to make these quick and easy, I opted for store-bought.
How to Store Blueberry Corn Ice Cream Sandwiches
Wrap the sliced ice cream sandwiches individually in parchment paper or tin foil then place an airtight freezer-safe container/plastic bag.
For the best texture and flavor, enjoy them within 3 weeks. They may be stored longer, but the cookies can gradually become firmer and the ice cream may develop ice crystals.
How to Serve Them
Remove the sandwiches from the freezer and let them rest at room temperature for approximately 3 to 5 minutes before serving. This softens the cookies slightly and gives the ice cream a creamier texture.
Ingredients
- 2 sticks unsalted butter at room temperature, 225 grams
- 3/4 cups granulated sugar 150 grams
- 3/4 cup dark brown sugar 150 grams
- 1 large egg
- 1 ¾ cup cups all-purpose flour 225 grams
- 2 cups corn pops ground and sifted, 60 grams
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 1/2 teaspoons kosher salt 6 grams
- ¼ cup blueberry jam 110 grams
- 2 pints vanilla ice cream *before using, let soften in the fridge for 30 minutes*
Instructions
- Preheat the oven to 350F. Line an 8X8 pan with parchment paper and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugar on medium speed until light and fluffy, about 3 minutes. Add in the egg and mix until combined. Make sure to scrap down the sides of the bowl to ensure the egg is fully mixed in.
- In a food processor, grind all of the corn pops until the cereal has been turned into a flour. This should take around 1-2 minutes. Some of the corn pops are super sticky and won’t fully breakdown. Sift out those pieces! This is totally optional, feel free to leave them in for added texture!
- In a separate bowl, whisk together the flour, ground corn pops, baking soda, baking powder, and salt. Add the dry ingredients to the butter mixture and mix on low until just combined. Press 1/2 of the dough into the lined 8X8 pan and smooth the top with an offset spatula. If you happen to have 2 8X8 pans, press the other 1/2 of the dough in a parchment lined 8X8, otherwise, wait until the first half is baked and cool to the touch before using the same pan and fresh parchment to bake the second 1/2. Bake the dough for 22-25 minutes until edges are golden brown and center looks just slightly under done. Remove from the oven and let cool to room temperature before removing from the pan and baking the next half.
- Let both cookie squares cool completely. No need to remove the second square from the pan, you can build the bars in there. Scoop vanilla ice cream on top of the corn cookie in the pan and swirl in dollops of blueberry jam. For a thinner layer of ice cream, just use 1.5 pints. Swirl the dollops of jam into the ice cream with a spoon then smooth out the top with an offset spatula. Gently sandwich the other sheet of corn cookie on top and press down. Return the entire pan to the freezer for at least 4 hours, preferably overnight. Remove from the freezer and slice into rectangles on a cutting board.
- *Tip*When cutting ice cream sandwiches, things can get messy. If you can, freeze a half sheet pan overnight so that after slicing you can just place the bars on a sheet of parchment on the sheet pan to keep them cold.
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