Lemon Blueberry Ice Cream Bars

This is a sponsored post by Hudsonville Ice Cream, but the text and opinions are all mine. Thank you for supporting brands that make Kylee's Kitchen possible!

Fresh blueberries are one of my favorite parts of summer. I went blueberry picking with my mom every year growing up. I loved finding the biggest, plumpest blueberries and popping them in my mouth.

My mom and I would return home with buckets of blueberries, and we sprinkled them on everything—oatmeal, yogurt, salads, etc. But my favorite way to eat them was with ice cream. We would make a quick blueberry sauce with a little sugar, lemon juice, and cornstarch. I spooned an extra generous portion atop my ice cream for the ultimate blueberry sundae. 

Hudsonville’s Limited Edition Blueberry Graham Delight ice cream reminds me of those sweet summer memories. Their rich vanilla ice cream is mixed with blueberry sauce and ribbons of graham cracker. Every bite is filled with fresh blueberry taste.

I wanted to create an easy dessert with this ice cream—something I could keep in my freezer and pull out to serve others (and myself) for an extra special treat. 

Blueberry with lemon is one of my favorite flavor combinations, so I made blueberry ice cream bars using crushed lemon sandwich cookies mixed with butter as the base. I tested the ratio of cookies to butter many times to make sure it was the right consistency and not too hard to cut into.

Of course, the ice cream bars wouldn’t be complete without my favorite blueberry sauce on top. Keep the sauce chilled in your refrigerator and spoon it over your ice cream bars when ready to serve.

I promise you’ll want this tasty time treat stocked in your freezer all summer long! Use this Scoop Locator tool to find Blueberry Graham Delight ice cream at a store near you.

Lemon Blueberry Ice Cream Bars 

Yield: 9 servings

Ingredients

For the topping

• 24 ounces Hudsonville Limited Edition Blueberry Graham Delight ice cream
• 1 pound blueberries, fresh or frozen (about 3 1/2 cups)
• 2 Tablespoons granulated sugar (25 grams)
• 2 teaspoons lemon juice (9.5 grams)
• 2 teaspoons cornstarch (5.5 grams)

For the lemon cookie crust

• 16 ounces lemon sandwich cookies (about 24 cookies)
• 4 tablespoons salted butter (1/2 stick), melted 

Directions

For the topping

1. Remove ice cream from freezer and place in refrigerator to soften.
2. Place blueberries, sugar, lemon juice, and cornstarch into medium sauce pot. Set over medium heat and bring to simmer.
3. Simmer about 5 minutes, or until some berries burst and sauce thickens. Remove from heat and cool.

For the lemon cookie crust

1. Line 8-inch or 9-inch square baking pan with parchment paper, leaving 2-inch overhang on two sides. 
2. Crush lemon cookies to fine crumbs in food processor or in resealable plastic bag with rolling pin. 
3. Transfer crumbs to medium bowl. Add butter to bowl and stir until evenly moistened. 
4. Transfer mixture to prepared pan and press down into even layer on bottom.
5. Spread ice cream in even layer on top of cookie crust and place in freezer until ice cream hardens, at least 1 hour.
6. When ready to serve, use parchment overhang to to transfer bar to cutting board. Cut into 9 squares.
7. Spoon generous amount of blueberry sauce over bar and serve.