Tiny No-Churn Blueberry Ice Cream Sandwich

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


  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.