1 pint of vanilla ice cream
1 Tbsp grated lemon zest
2 Tbsp lemon juice
2 c bluberries
1/4 c sugar
1 Tbsp fresh lemon juice
1 Tbsp cornstarch
1 c flour
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 stick unsalted butter,softened
3/4 c light brown sugar
1 large egg
1/2 tsp vanilla extract
Soften ice cream by putting it in a microwave bowl at 30% power in 10 second intervals stirring until soft. Stir in lemon zest and juice. Spread in (2) 8" square baking pans and freeze while making compote and sandwich layers.
Cook blueberries,sugar, and zest over med-high heat. Crush berries until juices are released and sugar has dissolved-about 2 minutes. Stir together lemon juice and cornstarch then stir into berry mixture. Boil about a minute until it thickens.
Transfer to bowl and chill about an hour.
Preheat oven to 350* with rack in middle. Line pans with foil and butter the foil- leave 1" overhang of foil on each side.
Whisk flour, baking powder, baking soda and salt in bowl. Beat butter and brown sugar on medium-high speed until pale and fluffy, about 3 minutes. Beat in egg and vanilla. On low speed add half flour at a time, mixing until just combined.
Spread batter into thin, even layer ( it was a little sticky but it did spread ). Bake until golden brown but still tender, 10-13 minutes. Cool completely in pans for 30 minutes.
To assemble sandwiches:
Spoon Tbsp of blueberry compote all over ice cream, then swirl it gently through ice cream with a spoon. Spoon this mixture evenly over one layer of sandwich. Invert second layer over ice cream - pressing gently to form an even sandwich. Wrap baking pan in plastic wrap and freeze until firm, at least 2 hours.
Transfer to cutting board using overhang. Trim with sharp knife into 8 pieces.
Wrap each one in plastic until serving.