Go Back
Blueberry Sweet corn ice cream sandwich being held by a hand

Blueberry Corn Cookie Ice Cream Sandwiches

Blueberry sweet corn cookie ice cream sandwiches combine chewy corn cookies, vanilla ice cream, and swirls of blueberry jam for the perfect summer dessert.
PRep Time30 minutes
Cook Time25 minutes
Servings 8 large slices
Pin It Print It

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.