Easy homemade ice cream sandwiches ... you need these in your life ASAP! Perfect for a hot summer day!
36 graham cracker squares
8 oz (236 ml) Cool Whip whipped topping
12 oz (3 X 100g single serving cups) lemon yogurt
zest of 1/2 a lemon
1 cup frozen blueberries
1/2 cup blueberry jam
In a large bowl fold the Cool Whip, yogurt and lemon zest together. Rinse the blueberries in a colander until the water runs clear, then pat dry with a paper towel. In a small bowl mix the blueberries and jam together and gently swirl into the whipped topping mixture. Resist the urge to over stir. I used my Blueberry Jam with Lavender Infusion here. If you're interested, here is the link to the recipe:
https://hotandcoldrunningmom.blogspot.com/2021/07/blueberry-jam-with-lavender-infusion.html
Lay plastic wrap in a 13 X 9" pan with plenty of overhang, enough to cover everything when done. Lay half the graham squares in the bottom of the pan. If you need to cut them to fit use a serrated knife. Spread the creamy mixture evenly over the squares.
Top with the rest of the graham crackers.
And wrap with plastic wrap.
Freezer for 6 hours, then lift out of the pan, unwrap and cut into squares.
Individually wrap and return to the freezer until ready to serve. Keeps well for 2-3 weeks.
Makes 15 full squares with a few 1/2 squares too! (They're the testers!)
Adapted from: midwesternhomelife.com
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