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The gourmet ice cream sandwich craze hasn't skipped the Tiny Kitchen.
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
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.
In another bowl, whisk together the cream and condensed milk. Stir in blueberry sauce. Freeze for 3 hours.
Meanwhile, form two small cookies with the dough, and bake at 350 degrees for 4 to 6 minutes.
To assemble sandwich, scoop some of the ice cream onto one cookie and place the other cookie on top.
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