Vanilla Frozen Yogurt Sandwiches with Blueberry Swirl

A delightful summer treat that is almost as pretty as it is delicious. The homemade sandwich layers taste like a softer version of graham crackers–and don’t be afraid to be heavy-handed on the cinnamon. The blueberry compote adds the perfect amount of sweetness and a pop of purple color, with a subtle hint of lemon.

Vanilla Frozen Yogurt Sandwiches with Blueberry Swirl
serves 8-12


Homemade ice cream sandwiches with vanilla frozen yogurt and blueberry compote


For the Blueberry Compote:
2 cups (10 ounces) fresh blueberries
1/4 cup granulated sugar
1/2 teaspoon lemon zest
1 Tablespoon freshly squeezed lemon juice
2 teaspoons cornstarch

For the Sandwich Layers:
1 cup unbleached all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
1/8 teaspoon ground cinnamon
4 ounces (8 tablespoons) unsalted butter, softened
3/4 cup packed light brown sugar
1 extra large egg
1/2 teaspoon pure vanilla extract

2 pints vanilla frozen yogurt


Make the Blueberry Compote:
1.  In a 12-inch skillet, cook the blueberries, sugar, and lemon zest over medium-high heat, thoroughly crushing the berries with a potato masher or the back of a large fork until the juices have released and the sugar has dissolved, about 2 minutes.
2.  In a small bowl, stir together the lemon juice and cornstarch.  Stir the lemon juice mixture into the blueberry mixture.  Bring the entire mixture to a boil, stirring until the mixture is thickened, about 1 minute.
3.  Transfer the mixture to a bowl and cool to room temperature.  Cover and refrigerate until ready to use.  (Can be made up to one day in advance).

For the Sandwich Layer
1.  Preheat the oven to 375º F with the rack in the middle.   Butter and flour two 8-inch baking pans, then line with parchment paper with sides over hanging for easy release.
2.  In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon; set aside.
3.  In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and brown sugar at medium-high speed until light and fluffy, about 3 minutes.  Beat in the egg and vanilla.  Reduce the speed and add the flour mixture in two batches, mixing just until combined.
4.  Evenly divide the batter between the prepared pans, spreading with an offset spatula.  Bake until golden brown, but still tender, 10-12 minutes.  Cool completely in the pans for least 1 hour.

To Assemble:
1.  Keeping one sandwich layer in the pan, dollop half the blueberry compote over the base.  Spoon all of the softened frozen yogurt over the blueberry and spread evenly using an offset spatula.  Dollop the remaining blueberry compote over the yogurt.
2.  Using the parchment overhang, carefully remove the second sandwich layer from the pan.  Invert the layer over the blueberry and yogurt, pressing gently to form and even sandwich.  Fold parchment overhang over the sandwich and wrap baking pan in plastic wrap and freeze for at least 4 hours, preferably overnight.

When ready to serve, remove plastic wrap and unfold parchment.  Using parchment, transfer the sandwich to a cutting board.  Trim edges if desired, then cut into bars.   The ice cream sandwiches (before cutting) can be made 1 week in advance–just keep wrapped in plastic wrap and then in foil.



Carolyn Green

Carolyn Green believes in secret ingredients, striped aprons, and serving breakfast for dinner. A rising senior at the University of Notre Dame, Carolyn is a design and art history major who loves both tailgating and taking afternoon tea. Besides cooking, she enjoys running, traveling, and writing. Have a question, comment, or request? Send Carolyn a note at

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