BitterSweet

An Obsession with All Things Handmade and Home-Cooked


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The Cold Shoulder

July? Already? Each new month always seem to sneak up out of no where, unannounced and premature, startling me out of my never-ending daydream and back into the present moment. Somehow, the arrival of July doesn’t feel quite so jarring this time around, and yet there’s considerable dissonance between the calendar date and the weather at hand. Oh, it’s been gloriously sunny, aside from the average fog-smothered mornings, but never has a mid-summer month run in with such a cool breeze on its tail. San Francisco summers are unlike any other; I came prepared with plenty of layers, but I still doubted that I would need my autumnal leatherette jacket this late into the year. Thank goodness I suspended that disbelief at least long enough to pack it, since it’s become a constant companion on my brisk campus-bound commutes.

While the rest of the country prepares to celebrate our independence with the standard round of backyard barbeques, pool parties, and fireworks, I’m still struggling to get into a properly jubilant mood. How could anyone think of stripping down to a bathing suit when the thermometer barely registers in the low 60’s on some days? Where do city folk all hide their grills, and how do they not set off the fire alarms every single time a tofu pup hits the searing metal grates? Furthermore, how do I make it back home from the fireworks when the Muni is guaranteed to become missing in action, just in my moment of greatest need? While my plans remain up in the air, it’s clear to see that they’ll end up falling on the more nontraditional side of the tracks.

One thing that can never be altered about any proper 4th of July party, even for a party of one, is the ice cream. I don’t care if I found myself in a freak snow storm come early July- There would still be ice cream on my menu. Trouble is, what with all the festivities and rampant jubilation, it can be tough to find yourself anchored by an unwieldy cupful of frozen confection. This is a job that calls for bite-sized, chocolate-covered, flavor-filled ice cream truffles.

Inspired by a generous gift of shelled pistachios straight from the nutty experts at Diamond of California, these glorious green gems couldn’t be simpler to prepare, and are the prefect offering for a party of any size. Best of all, they can be made well in advance, so all you have to do on the day of celebration is bust them out and look like a total ice cream-churning pro. The creamy emerald interiors are sophisticated enough to suit the most discerning palates, while the shatteringly crisp chocolate coating adds sweetness and whimsy that is sure to appeal to a younger generation of food critics in training.

Pistachio Ice Cream Truffles

Pistachio Ice Cream:

2 Cups Plain Non-Dairy Milk
1 Cup Shelled, Toasted Pistachios
1/3 Cup Fresh Baby Spinach, Packed (Optional, for Color)
1/3 Cup Light Agave Nectar
2 Tablespoons Arrowroot
1/2 Teaspoon Salt
1/2 Teaspoon Vanilla
1/8 Teaspoon Fiori Di Sicilla, or a Tiny Pinch of Orange Zest

Chocolate Coating:

6 Ounces (1 Cup) Semi-Sweet Chocolate Chips
2 Tablespoons Coconut Oil

To prepare the ice cream base, simply drop all of the ingredients, except for the two extracts, into your blender or food processor. A high-speed blender is your best bet for the smoothest texture, but with enough patience and a bit of straining, any model can make do. Blend on high for 5 – 6 minutes, pausing to scrape down the sides of the canister if necessary, until the mixture is thoroughly pureed, without a single fragment of pistachio to be found.

Pour the smooth mixture into a medium saucepan and set on the stove over moderate heat. Whisking frequently, scraping the sides and bottom of the pan to prevent anything from sticking and scorching, bring the liquid up to a gentle boil. Once bubbles begin to burst on the surface with increasing regularity, turn off the heat. Stir in the vanilla and Fiori di Sicilia last. Let the base cool to room temperature before moving it into the fridge to chill thoroughly; about 3 hours.

Churn the cooled base in your ice cream maker according to the manufacturer’s instructions. Transfer the soft ice cream into an air-tight container, and let it “cure” in the freezer for at least 3 more hours before scooping out your truffles.

Use small ice cream scoop to make neat little rounds of ice cream, placing them on a silpat- or parchment paper-lined baking sheet that can fit easily into the freezer. Scoop all of your truffle balls and quickly move the whole baking sheet back into the freezer. You want the interiors to be solidly frozen before attempting to dip them, lest they melt once they hit the hot chocolate coating. Allow at least 3 more hours (yes, again!) or let them chill overnight before proceeding.

Finally, to finish the truffles, heat the chocolate and coconut oil in a microwave-safe container for about 60 seconds. Stir thoroughly until all the chips have completely melted. Use a fork to quickly submerge the frozen ice cream balls into the liquid chocolate and pull them out again, working as fast as you can. Place them back on their silpats and immediately return the baking sheet to the freezer upon finishing. They can be eaten immediately, or stored in an air-tight container for up to 2 months.

Makes a Scant Quart of Ice Cream; 2 – 3 Dozen Truffles

Printable Recipe


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Drowned in Cacao

Considering the thrilling news about my book and the rising temperatures outside, it’s no surprise that ice cream has been on my mind lately. Starting off the season on a high note with one of my personal favorites, an affogato is the perfect transitional dessert for a lingering spring with a few sudden heat waves thrown into the mix.

Classically prepared with vanilla ice cream, the frosty scoops are unceremoniously drowned in steaming hot espresso, mingling for those few fleeting seconds to create a sensation that vacillates between hot and cold, cold and hot, and finally hot once more. It’s the kind of dessert that you can’t get wrapped “to go” at a restaurant, that you can’t get prepackaged; it must be enjoyed immediately, but above all else, thoroughly. Perhaps I love it so much because it really forces you to be in the moment, rather than mindlessly munching on stray cake crumbs or a few leftover cookies. It’s more of an experience than dish, when you get right down to it.

Of course, I’m hardly the sort to do anything traditional when it comes to food, so my flavors vary as wildly as the weather. The only constant has been that strong, dark shot of espresso poured on top… Until I discovered there was such a thing as chocolate tea. Pacha provided me with the opportunity to sample their cacao infusions, providing the inspiration for my inverse affogato. Instead of pouring espresso on top, why not freeze it as the ice cream instead? Steeped for twice as long and at double-strength, the chocolatey brew marries harmoniously with the creamy coffee ice cream, giving life to a new mocha flavor, as delicate as it is complex.

If the world is not black and white, why should all affogato remain merely vanilla and espresso?

Inverse Affogato

Espresso Ice Cream:

1 Can (1 3/4 Cup) Full-Fat Coconut Milk
1/4 Cup Granulated Sugar
2 Teaspoons Instant Espresso Powder or 1 Tablespoon Instant Coffee Powder
1 Tablespoon Arrowroot Powder
1/4 Cup Kahlua or Coffee Liqueur

To Serve:

Strong Brewed Cacao Tea, Hot

To make the ice cream, simply toss all of the ingredients except for the liqueur into a medium saucepan and whisk thoroughly. Make sure you break up any clumps before turning on the heat to medium. Whisk periodically until the mixture comes to a boil. Cook at a full boil for 2 additional minutes, and then remove the pan from the burner. Add in the liqueur last, stirring to incorporate. Let cool to room temperature and then chill thoroughly for at least 3 hours before churning in your ice cream maker according to the manufacturer’s instructions. Once churned, transfer the fresh, soft ice cream into an air-tight container and stash it your freezer for at least 3 hours before serving.

To serve your affogato, simply scoop the ice cream into a heat-safe dish and pour as much of the hot cacao tea on top as desired. Eat immediately!

Makes About 1 – 1 1/2 Pints Ice Cream

Printable Recipe


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C’est Magnifique!

Magic is what happens when impossibilities become reality.

Thus, this new development can only be explained as an act of magic. How else could France’s sole 100% vegan publisher, L’Age d’Homme, have picked my modest tribute to dairy-free ice creams out of a veritable ocean of cookbook options? Of all books, of all things- It’s still hard for me to believe! I don’t speak French and have only visited the country briefly, but this could be the start of a beautiful relationship.

I haven’t yet seen the translated and reformatted rendition, renamed Veganice Glaces Véganes, but I’m already thrilled by the adorable new cover. For all you Francophiles out there, keep you eyes peeled for the release on June 21st! Should any French-speaking vegans out there get your hands on a copy, please let me know how the the recipes read, since I wouldn’t know the difference whether the instructions ultimately make ice cream or bicycles. Plus, I just got word that Vegan Desserts and Easy as Vegan Pie will also be joining Collection V shortly… Stay tuned for more details as they develop!

Since I can think of no better way to celebrate than with a big scoop of freshly churned ice cream, my recipe for Beurre Noisette Ice Cream, straight out of Vegan a la Mode, sounds like the perfect flavor to mark the occasion.

Beurre Noisette Ice Cream

Otherwise known as browned butter, the French have a much more elegant way of describing this rich nectar as “hazelnut butter,” alluding to the toasty, hazelnut-like flavor derived from a quick flash in the pan. The application of gentle heat transforms this everyday substance into something otherworldly, redolent with both salty and savory notes that heighten the sweetness of baked goods, or in this case, frozen treats. Many chefs would have you believe that this decadent substance can only be made with dairy, but au contraire, I’ve found that the same process works just as well with vegan “butter.” Taking the French term a bit more literally, a generous handful of hazelnuts cranks up the volume on that naturally nutty essence all the way to 11, so really, who needs the dairy anyway?

1/2 Cup Non-Dairy Margarine
3 1/4 Cups Non-Dairy Milk
2 Tablespoons Arrowroot
2/3 Cup Granulated Sugar
1/4 Cup Light Corn Syrup or Light Agave Nectar
1/2 Teaspoon Vanilla Extract
1/2 Teaspoon Salt

1/2 Cup Toasted Hazelnuts, Finely Chopped

Cut the margarine into tablespoon-sized pieces and place them in a medium saucepan over medium-low heat. Wait for all of the margarine to melt, then begin swirling the pan around to stir, as needed. In a fairly short time it should begin to look somewhat separated, with a foamy white top and yellow oil underneath that will gradually progress to a darker color. Eventually, the solids will settle to the bottom and begin to brown. The best judge of doneness here is to watch and listen to the bubbles; they will start making a more hollow pinging sort of sound near the end, and slow nearly to stopping.

At that point, quickly add in the sugar, whisking slowly but continuously. The mixture will be clumpy initially, but it will smooth out. Cook the sugar to a deep amber color, but do not be alarmed if it’s still not completely dissolved yet. Add in 1 1/2 cups of the non-dairy milk very carefully to arrest the caramelization process– Stand back, because it will sputter angrily. Things may look like a mess now, with the sugar solidified and clumped at the bottom of the pan, but do not panic! Continue stirring over gentle heat until the sugar melts and becomes smooth again.

Whisk cornstarch and remaining milk together separately before adding it into the pan with the corn syrup and salt. Turn the heat up to medium, bring the mixture to a full boil, then turn off the stove. Stir in the vanilla and let cool to room temperature before moving the cooked custard into your fridge. Chill thoroughly, for at least 3 hours, before churning.

Churn in your ice cream machine according to the manufacturer’s directions. In the last 5 minutes of churning, slowly sprinkle in the chopped hazelnuts so that the blades of the paddle incorporate and distribute the nuts throughout the ice cream. Transfer the soft ice cream to an air-tight container, and store it in the freezer for at least 3 hours before serving.

Makes 1 – 1 1/2 Quarts

Printable Recipe


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No Use Crying Over Melted Ice Cream

What initially looked like a terrible tragedy, a loss of incomprehensible proportions, turned out to be happy accident in the end. It was an average day, punctuated by various chores and assignments, with a considerable grocery shopping expedition in between. Distracted by all the to-dos and a rapidly shrinking timeline, something was bound to get overlooked. It’s just a sad shame that it had to be the ice cream.

Tucked haphazardly into the fridge and not the freezer, hidden slightly behind a bushy clump of kale, there it remained for a full day before my grave error had been realized. By then it was far too late, the previously frozen dessert fully liquified into a pale white puddle, sloshing around freely within the container. Re-churning the mess in my ice cream maker did cross my mind, but no doubt the texture would never be quite the same. Immediately searching for a solution, loath to think that such a precious treat would be wasted because of a careless mistake, my thoughts turned to the possibilities of a little kitchen alchemy. Melted ice cream is no more than non-dairy milk, sweetener, and some sort of thickener, so why couldn’t it function as such in another application?

Proving that the sum is so often greater than its parts, this humble pie requires a mere seven ingredients, from crust to filling, thanks to the convenient combination neatly packed up in the form of vegan ice cream. Strawberries and cream are a classic duo in the first place, and they truly shine together in this brilliantly simple ode to spring. The only baking required is a brief flash in the oven to set the crust, but this can be further simplified with a ready-made rendition if you’re especially pressed for time. Even more impressive than this recipe’s effortlessly delicious outcome is its versatility, easily adaptable for any season. Swap out the berries for just about any fresh fruit that’s ripe and ready, such as peaches or apricots in the summer, pumpkin puree in the fall, baked apples or pears in the winter; the potential for different flavors is practically endless.

But for now, I’m sticking with strawberry since spring is in the air and berries are on the table. Another serendipitous opportunity to come out of this initial disaster is that it became an ideal entry to the Spring Fling Dairy-Free Recipe Contest hosted by So Delicious and Go Dairy Free. Even if it doesn’t win any prizes, this quick save is definitely a winner by me. With this foolproof formula under my belt, next time, I might even let the ice cream melt on purpose.

Strawberry-Cream Pie

Vanilla Cookie Crust:

5 Tablespoons Non-Dairy Margarine or Coconut Oil, Melted
1 1/2 Cups Finely Ground Vanilla Wafer Cookie Crumbs

Strawberry Cream Filling:

1 Pound Fresh Strawberries
1 1/2 Tablespoons Lime Juice
1 Teaspoon Lemon Zest
1 1/2 Teaspoons Agar Powder
1 Pint So Delicious Vanilla Coconut, Almond, or Soy Ice Cream, Melted

Preheat your oven to 350 degrees.

Combine the melted margarine or coconut oil with the cookies in a large bowl, stirring thoroughly to completely moisten every last crumb. Transfer the mixture to a 9-inch pie pan and use your hands to press it evenly across the bottom and up the sides. If it’s too sticky to handle with ease, lightly moisten your hands before proceeding. Bake for 10 – 15 minutes, until golden brown. Let cool while you move on to the filling.

Wash, hull, and roughly slice the strawberries before tossing them into your blender along with all of the remaining ingredients. Puree until mostly but not entirely smooth, leaving a few small chunks of berries intact. If you’d prefer a silkier texture, continue blending until no lumps remain, and pass the pink mixture through a fine mesh sieve, discarding the seeds. Transfer the mixture to a medium saucepan and set over moderate heat. Whisk frequently as it warms up, cooking until it comes to a full boil. Continue stirring vigorously for a full two minutes and then pour the hot filling into your prepared crust.

Tap the pan lightly on the counter to release any air bubbles, and let cool to room temperature. Only then is it safe to transfer to the fridge to continue cooling. Don’t rush this process, since an agar gel that’s cooled too quickly will weep and become watery later on.

Once fully chilled and solidified, slice and serve with additional fresh berries if desired- Or, additional scoops of ice cream!

Makes 6 – 8 Servings

Printable Recipe


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Sticky Solutions

Presented with a challenge verging on an outright dare, it’s hard to ignore even the craziest, most curious idea. A recent request for an ice cream base that could be completed with interchangeable flavored syrups, however, took a bit more prodding and begging than usual. Though intrigued, I found myself less than enthused to explore that ambiguous concept. Non-committal to a fault, it’s near impossible for me to pin down a single “correct” method of solving any problem, so to suggest a sole base that could accommodate every flavor that gets thrown at it sounded preposterous. Every recipe is different, as I found especially true while developing Vegan a la Mode, a yet surely there could be some loophole that could allow equal success when the basic composition didn’t change. The one variable in the equation is the actual taste of the liquid sweetener, after all.

First things first, no ordinary simple syrup need apply for this job; only highly concentrated and intense solutions will fit the bill. Since they’re further diluted when mixed with non-dairy milk, it’s a good thing if they verge on too strong when sampled solo. As for the actual flavor, with ready access to culinary extracts and oils, your imagination is limit. Ideal for days far removed from any harvest when quality fruits are hard to come by, such a flexible approach finally turns ice cream into an accessible, all-seasons treat.

Need a bit of color to satisfy your hunger for eye candy? The clear liquid sugar is easily dressed up with any variety of natural food colorings or whole foods-based alternatives. Swap out some of the water for beet or carrot juice; blend the cooked and cooled mixture with a handful of fresh spinach until smooth; add a pinch of turmeric or ground annatto at any point in the process. There’s no excuse for bland treats, either in taste or appearance!

Ultimately, what came out of this sweet challenge is more of a formula- guidelines, if you will- than a hard and fast recipe. Feel free to continue exploring, adapting to taste, and inventing your own unique solutions. For the richest, creamiest texture, opt for full-fat canned coconut milk to complement your syrups, but take into account how that added flavor may (or may not) pair with the other flavors invited to the party.

Syrup-Based Ice Cream

Extra-Strong Syrup:

2 Cups Granulated Sugar
1 Cup Water
1/2 Teaspoon Essential Oil, Candy Flavoring Oil, or 2 – 3 Tablespoons Baking Extract of Choice
Coloring (Optional)

Basic Ice Cream Formula:

2 1/2 Cups Plain Non-Dairy Milk
3/4 Cup Super-Saturated Simple Syrup
1 Tablespoon Cornstarch
1 Tablespoon Arrowroot
1/4 Teaspoon Salt

The procedure here really couldn’t be any easier. First, to make the syrup, combine the sugar and water in a small saucepan and stir briefly to combine. Set over medium heat and cook just until the sugar crystals have all dissolved. Remove the pan from the stove, add your flavor and color of choice, and let cool completely before storing in an air-tight bottle or using in your ice cream

Moving right along to the ice cream, in a medium saucepan, combine all of the ingredients and whisk thoroughly to break up any lumps of starch. Once smooth, set over medium heat. Stir periodically and allow the mixture to come up to a full boil, at which point the liquid should have thickened significantly. Turn off the heat, let cool, and then stash in the fridge to chill for at least three hours before churning.

When nice and cold all the way through, churn in your ice cream maker according to the manufacturer’s instructions. Transfer the soft ice cream into an airtight container and let rest in the freezer for at least 3 hours before serving, until solid enough to scoop.

Makes 1 Scant Quart

Printable Recipe


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Sweet Relief

National Ice Cream Day, decreed to fall on the third Sunday of July, couldn’t have come at a better time. Still grappling with a week-long heat wave that stubbornly refuses to break or bend, keeping cool is the top priority for anyone living on the east coast. Though always a favorite treat no matter the weather, my appetite for ice cream really kicks into high gear during the dog days of summer, and this year’s sweltering forecast has prompted the same hunger to return with a vengeance.

Well over a year has passed since Vegan a la Mode was published, and yet I can’t stop churning up new flavors. Case in point, the Peach Pie Ice Cream pictured above was inspired by the abundance of explosively ripe stone fruits sitting on the kitchen counter, combined with my new focus on pies. Tender fragments of buttery pie crust are tossed in cinnamon and sugar before being baked to an even golden-brown. Nestled in between lashings of gooey peach jam, each scoopful of peach ice cream tastes like a creamier, cooler version of its namesake. Don’t wait until the next heat wave to add this refreshing yet decadent dessert to you to-do list: Grab the recipe on GoDairyFree.org and start churning as soon as your peaches are ripe!


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Wild About Frozen Blueberries

I’ve been feeling blue lately… And rather happy about that! Blueberries are abundant once again and my appetite for the sweet, mildly tart and tangy berries is insatiable. For as many punnets as I plow through, my cravings remain unsatisfied. Even as we reach the peak of growing season, the produce on offer left something to be desired. The solution turned out to be just a few steps away, hidden in plain sight. A more intense blueberry experience lay not in the produce aisle, but the freezer case. Frozen Wild Blueberries, grown in Maine and Canada but available worldwide and year-round, are a whole lot more special than you may realize.

Oh sure, frozen Wild Blueberries boast considerable nutritional advantages over conventional, cultivated varieties, such as an unbeatable antioxidant levels just for starters, but that’s not what first lured me over to the wild side. It’s all about the flavor, and they sure do pack a giant punch of it into such tiny packages. That means that you’re getting about twice as many berries per cup, each with less water and more concentrated sweetness than fresh. For a baker concerned about runny pie filling or “bleeding” muffins, such a vast advantage over the competition is invaluable.

Considering the sudden an unpredictable heatwaves rippling through the east coast lately, my thoughts were focused squarely on cooler, more refreshing treats. Referring back to Vegan a la Mode for inspiration, cheesecake sounded like a luscious pairing that would best highlight these indigo gems. Bumping up the intensity with a bold pop of citrus, lemon zest turned the simple flavor pairing into a legitimate flavor party. Enjoying a slowly melting scoop in a fresh waffle cone, the jam-like Wild Blueberry swirl shaking up the creamy confection with the periodically bite of a whole berry, it was exactly the summer-loving taste I had been missing

And yet, that still wasn’t enough. What could possibly take this simple, sweet delight to the next level of dessert perfection?

How about sandwiching it between two thick squares of graham cracker cookie bars, adding more cheesecake character back into the equation while incidentally creating more portable treats? Yeah, that might finally do the trick.

If you should find yourself at a loss for how to dress up your very own frozen Wild Blueberries, and are hungry for a slightly less indulgent sort of refreshment, a good place to turn is Cooking Light‘s latest cookbook, Chill: Smoothies, Slushes, Shakes, Juices, Drinks & Ices. Though not a specifically vegan cookbook, most of the recipes are “accidentally” vegan, and all the rest easily veganizable. Though it may seem like a random tip to throw into the ring, now is the perfect time to check it out and potentially win your very own copy. See the details over at the Wild Blueberry blog ASAP! After all, the only thing better than a Wild Blueberry ice cream treat might be one paired with a tall glass of ice-cold Blueberry-Ginger Juice (page 125.)

Wild Blueberry Cheesecake Ice Cream Sandwiches

Wild Blueberry Swirl:

5 Ounces (About 3/4 Cups) Frozen Wild Blueberries, Thawed
2 Tablespoons Granulated Sugar
1 Teaspoon Lemon Zest
1 Teaspoon Cornstarch

Graham Cracker Cookies:

3/4 Cup Non-Dairy Margarine
1/4 Cup Dark Brown Sugar, Firmly Packed
3 Cups Finely Ground Graham Cracker Crumbs
2 Tablespoons Whole Flaxseeds, Ground
1/2 Teaspoon Salt
1/4 Teaspoon Ground Cinnamon
2 Tablespoons Vegan Sour Cream or Plain Yogurt

Lemon Cheesecake Ice Cream:

1/2 Cup (4 Ounces) Vegan Cream Cheese
1/3 Cup Granulated Sugar
3/4 Teaspoons Vanilla Extract
1 Cup Plain Non-Dairy Milk
1 Teaspoon Lemon Zest
Pinch Salt

Prepare the blueberry swirl first since it will take the longest to cook and fully chill. Combine all the ingredients in a medium sauce pan, stirring well before turning on the heat to break up any possible lumps of starch. Cook over medium heat, stirring periodically, until the mixture comes up to a full boil. Turn down the heat slightly so that it stays at a lively simmer, and cook for 1 minute longer, until thickened.

Remove from the stove, cool to room temperature, and then place in the fridge to chill until cold; about 2 – 3 hours.

Moving along to the graham cracker cookie, preheat your oven to 350 degrees and lightly grease a 9 x 13-inch rectangular baking pan.

Place the margarine and sugar in the bowl of your stand mixer, and cream the two together using the paddle attachment. Once thoroughly beaten and homogeneous, pause the mixer and add in the graham cracker crumbs, ground flaxseeds, salt, cinnamon, and vegan sour cream or yogurt. Starting at the lowest speed, allow the mixer to gently incorporate the newest addition, and continue stirring until the entire mixture is moist will stick together when pressed.

Transfer to your prepared pan and spread it out evenly over the bottom. Press it firmly into a smooth layer, using your hands or the bottom of a flat measuring cup.

Bake for 12 – 15 minutes, until golden brown. Let cool completely before turning the whole cookie sheet out of the pan and onto a cutting board. Use a very sharp knife to slice it cleanly down the middle, forming two equal pieces. Trim away the dark edges so that it measures about 8 inches wide and 5 – 6 inches long.

Line an 8 x 8-inch square baking pan with aluminum foil, and carefully place one of the squares inside, fitting it snugly against three of the four edges. Pull the foil up against the remaining side that comes up slightly short. Place the pan and the remaining square of graham cracker cookie in the fridge.

Meanwhile, the ice cream itself comes together very quickly. Simply pile all of the ingredients into your blender and puree briefly, just until smooth. Blend no longer than necessary to prevent the mixture from warming up.

Pour the ice cream base into your ice cream maker and churn according to the manufacturer’s instructions. Pull out your square baking pan and spoon the soft ice cream on top of the graham cookie sheet inside. Smooth out the ice cream to evenly cover the cookie. Spread the blueberry swirl mixture on top, and use a spatula to swirl both components together. Finally, place the remaining rectangle of graham cracker cookie on top, and press down gently. Immediately move the pan into your freezer and let rest until solidified; at least 8 hours and ideally 12 or more. Slice the large ice cream sandwich into smaller rectangles and enjoy.

Makes 9 – 12 Ice Cream Sandwiches

Printable Recipe

This post was written for and is sponsored by Wild Blueberries, but all content and opinions are entirely my own.

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