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The gourmet ice cream sandwich craze hasn't skipped the Tiny Kitchen.

No Churn Blueberry Ice Cream Sandwich

Ingredients

  • 1 tablespoon blueberries

  • 1/4 teaspoon sugar

  • 1/8 teaspoon cornstarch

  • 1/8 teaspoon lemon juice

  • 1 tablespoon whipped cream

  • 1 teaspoon sweetened condensed milk

  • 1 tablespoon pre-made sugar cookie dough

Instructions

  1. In a pan over medium-low heat, combine blueberries, sugar, cornstarch and lemon juice. Simmer for 5 minutes. Transfer to a bowl and let chill.

  2. In another bowl, whisk together the cream and condensed milk. Stir in blueberry sauce. Freeze for 3 hours.

  3. Meanwhile, form two small cookies with the dough, and bake at 350 degrees for 4 to 6 minutes.

  4. To assemble sandwich, scoop some of the ice cream onto one cookie and place the other cookie on top.

No Churn Blueberry Ice Cream Sandwich
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