Blueberry Phyllo Ice Cream Sandwiches
As the days get warmer, nothing beats a dessert that’s both crisp and creamy, sweet and refreshing!
All recipes by Country Fresh
Ingredients:
- 2 Litres Country Fresh Blueberry ice cream
- 600g fresh blueberries
- 150g fresh strawberries, hulled and chopped
- 1 teaspoon vanilla extract
- 260g 1 1/4 cups granulated sugar
- 12 sheets phyllo filo pastry (see notes for specifics)
- zest of two organic limes
- 180g 1 1/2 sticks unsalted butter, melted
How To Make Blueberry Phyllo Ice Cream Sandwiches
- Preheat oven to 200°C, with a rack in the centre of the oven.
- Place berries, vanilla extract and 50g (1/4 cup) of sugar into a medium baking dish.
- Toss to combine, then bake in the oven for 20 minutes, until the berries are bubbling and bursting.
- Remove from oven and set aside to cool.
- Prepare the pastry as the berries are roasting.
- Place leftover sugar in a small bowl and mix in the lime zest.
- Line a large baking sheet with parchment paper, then place one phyllo sheet on it.
- Brush with butter and sprinkle with a heaping tablespoon of lime sugar.
- Top with another phyllo sheet and continue in the same manner until you’ve stacked 6 sheets, brushing the last sheet with butter and sugar too.
- Bake in the preheated oven until crisp and golden, 10-12 minutes.
- As this bakes, prepare the second phyllo stack the same way you did the first.
- When the first phyllo stack is baked, remove it from the oven and put the second one in.
- Then line a 9×13-inch (23×33-cm) pan with plastic wrap.
- Measure and trim the warm phyllo stack, so that it fits into the 9×13 pan (you’ll probably have to cut about an inch from each side).
- Transfer the trimmed phyllo stack into the pan.
- When baked, trim the second phyllo stack too and set it aside.
- When you’re ready to make the sandwiches, place Country Fresh Blueberry ice cream in your stand mixer or food processor.
- Beat until it’s soft and spreadable, but still icy.
- Quickly stir in the roasted berries, then spoon the ice cream into the prepared pan (with one phyllo stack on the bottom).
- Spread ice cream evenly all over, top with the second phyllo stack, wrap well (I use both plastic wrap and aluminium foil) and freeze until solid.
- This will take at least 4-6 hours, but it can easily wait overnight.
- When ready to serve, cut the ice cream into 20 equal pieces (or how many you want).
- Serve how many you want, put the rest back into the freezer immediately.