There's nothing quite like biting into a Summer Blueberry Ice Cream Sandwich on a hot July afternoon. The sweet burst of ripe blueberries, the creamy chill of homemade ice cream, and the soft chew of buttery cookies come together in one bite of pure sunshine.

This recipe became a seasonal staple in our house after a spontaneous berry-picking trip a few summers ago. Faced with more blueberries than we could eat, I whipped up a batch of ice cream and sandwiched it between fresh-baked cookies. Now, it's the dessert we all look forward to as soon as the temperature climbs.

Not only are these ice cream sandwiches beautiful and delicious, but they’re also surprisingly easy to make with just a few ingredients. Whether you're hosting a backyard BBQ, planning a picnic, or just craving something sweet after dinner, this recipe is bound to become your go-to summer treat.

Let’s dig into why you’ll fall in love with these irresistible sandwiches.

Why You'll Love This Summer Blueberry Ice Cream Sandwiches Recipe

Get ready to impress your friends and family with a treat that looks gourmet but comes together with ease. These Summer Blueberry Ice Cream Sandwiches are the perfect blend of comfort food and seasonal freshness.

First off, they’re refreshingly cool and creamy—ideal for beating the summer heat. The blueberry ice cream is packed with real berries and just the right amount of sweetness, creating a perfect contrast with the soft, golden cookies.

They’re also easy to prep ahead of time. You can make both the ice cream and cookies in advance, assemble them later, and have a freezer full of ready-to-eat treats anytime a craving hits.

Even better, these sandwiches are budget-friendly. With basic pantry ingredients and one pint of fresh or frozen blueberries, you can make a whole batch for less than what you'd pay for a few at a boutique ice cream shop.

And let’s not forget—they’re kid-approved and picnic-perfect. Wrap them in parchment and toss them in a cooler, and you've got a dessert that travels beautifully to parks, potlucks, or poolside parties.

Ready to stock your freezer with these sweet little gems? Let’s start with the ingredients.

Ingredients Notes

The beauty of these Summer Blueberry Ice Cream Sandwiches lies in how a few simple ingredients can come together to create something spectacular. Each one plays a specific role in building that ideal texture and flavor.

Blueberries are the heart of the recipe. You can use fresh if they’re in season, or frozen if that’s what you have on hand. Cooked down slightly with a bit of sugar, they create a gorgeous purple swirl in the ice cream and deliver that signature summer flavor.

For the ice cream base, heavy cream and sweetened condensed milk are your best friends. This no-churn combo means you don’t need an ice cream machine—just whip, fold, freeze, and you’re good to go. The heavy cream brings the richness, while the condensed milk adds sweetness and a silky texture.

The cookies are just as important. I like using chewy sugar cookies with a hint of lemon zest. The brightness of the citrus pairs beautifully with the blueberries, and the soft texture makes them easy to bite into straight from the freezer.

A little vanilla extract in both the cookies and ice cream enhances the overall flavor. Don’t skip it—it rounds everything out and brings a subtle warmth that ties the components together.

As for equipment, you'll need a stand mixer or electric hand mixer for whipping the cream, and a baking sheet for the cookies. A loaf pan or shallow dish for freezing the ice cream works perfectly, and a cookie cutter or small knife can help trim the sandwiches for a clean finish.

How To Make This Summer Blueberry Ice Cream Sandwiches Recipe

Making these Summer Blueberry Ice Cream Sandwiches is easier than you'd think, especially with a no-churn ice cream base. Here’s how it all comes together.

Start by making the blueberry compote. In a small saucepan, combine your blueberries with a touch of sugar and lemon juice. Simmer over medium heat until the berries burst and thicken slightly, about 8–10 minutes. Let it cool completely—you’ll swirl this into the ice cream later.

While the compote is cooling, prepare the ice cream base. In a large bowl, whip the heavy cream to stiff peaks using a stand mixer or hand mixer. In a separate bowl, combine the sweetened condensed milk and vanilla extract. Gently fold the whipped cream into the condensed milk mixture until smooth and fluffy.

Next, pour half the ice cream mixture into your loaf pan. Spoon half the cooled blueberry compote over the top and swirl gently with a knife. Repeat with the remaining ice cream and compote, swirling again. Cover tightly and freeze for at least 6 hours, or overnight for best texture.

While the ice cream freezes, it’s time to bake the cookies. Cream butter and sugar until light and fluffy, then beat in eggs, vanilla, and lemon zest. Add your dry ingredients and mix until just combined. Scoop the dough onto lined baking sheets and bake until the edges are just golden. Let them cool completely before assembling.

When you're ready to assemble, take the ice cream out of the freezer for a few minutes to soften slightly. Scoop a generous amount onto the flat side of one cookie, then gently press another cookie on top. You can smooth the edges with a spatula or roll them in extra crushed freeze-dried blueberries for flair.

The full process takes a few hours start to finish, but most of that is chilling time. Once everything’s frozen and assembled, you’ll have a batch of perfectly creamy, fruity, chewy ice cream sandwiches ready for any sunny occasion.

Storage Options

These Summer Blueberry Ice Cream Sandwiches are freezer-friendly and designed to last—if you can resist eating them all in one weekend!

Once assembled, wrap each sandwich individually in parchment paper or plastic wrap. This keeps them from sticking together and helps lock in freshness. Store them in a zip-top freezer bag or airtight container.

Properly stored, these treats will keep for up to 2 weeks in the freezer. For best texture and flavor, enjoy within the first week.

If you're making them ahead for a party, you can bake the cookies and prepare the ice cream up to 3 days in advance. Just keep each component stored separately until you're ready to assemble.

To serve, let the sandwiches sit at room temperature for 3–5 minutes before biting in. This softens the cookies just enough and makes the ice cream perfectly creamy again.

Variations and Substitutions

One of the best things about this recipe is how easy it is to tweak based on what you have—or what you’re craving.

For a different fruit profile, swap the blueberries for strawberries, blackberries, or raspberries. Just cook them the same way into a quick compote and swirl them into the ice cream.

Want to change up the cookies? Try using oatmeal cookies, graham crackers, or even brownie rounds. Each brings its own texture and personality to the final sandwich.

You can also experiment with the ice cream flavor. Fold in a little lemon curd, lavender extract, or cream cheese for a more complex twist. Even adding a handful of white chocolate chips can give you that extra pop of sweetness.

For a dairy-free version, use coconut cream in place of the heavy cream and sweetened condensed coconut milk instead of the dairy version. Pair with vegan cookies for a completely plant-based delight.

No matter how you tweak it, the core of this recipe is simple: fresh summer flavor sandwiched between two cookies. Don’t be afraid to play around and make it your own.