Blueberry Doughnut Ice Cream Sandwiches

Time to bake the doughnuts, and turn them into a new twist on a classic summertime treat. Photo by Wesley Parsons

Makes 6-12 Sandwiches, depending on doughnut pan size

Ingredients

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

3/4 cup sugar, divided

1 cup blueberries

1/4 cup water

2 tablespoons unsalted butter, melted

1 egg

1/2 cup heavy cream

1/2 teaspoon vanilla extract

2 tablespoons lemon juice

Zest of one one lemon

2 to 3 cups vanilla ice cream

Additional lemon zest or sprinkles, optional

Instructions

Preheat oven to 350°. Grease doughnut pan and set aside.

In a large mixing bowl whisk dry ingredients with 1/2 cup sugar. Purée blueberries and water with hand mixer or blender. In a medium bowl, mix together butter, egg, heavy cream, vanilla extract, lemon juice and blueberries. Fold wet ingredients into dry until combined, then add zest of 1 lemon (reserving some for garnishing).

Spoon batter into doughnut pan. Bake for 10 to 15 minutes or until a toothpick comes out clean. Carefully remove the doughnuts from the pan, toss them in the remaining 1/4 cup sugar and place on a baking rack to cool.

Once completely cooled, place a heaping scoop of vanilla ice cream between two doughnuts and press together lightly. Repeat with remaining doughnuts. If desired, roll the sides of each ice cream sandwich in a little fresh lemon zest or sprinkles. Securely wrap with aluminum foil, wax paper or beeswax wrap and place in the freezer for at least 2 hours before serving.