These red, white and blue ice cream sandwiches are perfect for July Fourth, but delicious anytime of year. Vanilla ice cream is sandwiched between two mini hand pies: one cherry and one blueberry. The ice cream is rolled in white chocolate chips for a sweet finish. Patriotism has never tasted so good!
- For the Blueberry Pie Filling:
- 1 1/2 quarts of blueberries
- 1/2 cup of agave nectar
- 1 teaspoon of lemon juice
- 3 tablespoons of arrowroot powder, dissolved in 2 tablespoons of water
- For the Cherry Filling:
- 5 to 6 cups of cherries (fresh, pitted about 2 1/2 to 3 pounds)
- 1/2 cup of water
- 1 1/4 cup of sugar (granulated)
- 4 tablespoons of corn starch
- For the Crust:
- 2 1/2 cups of flour (all-purpose)
- 2 tablespoons of sugar
- 1 teaspoon of kosher salt
- 2 1/2 sticks unsalted butter (cut into 1/4-inch pieces)
- 6 tablespoons of cold water
- Egg wash (1 egg beaten with 2 tablespoons of water)
- For Assembly:
- 1/2 gallon vanilla ice cream
- Optional: White chocolate sprinkles
For the Crust:
Combine flour, sugar and salt in a food processor. Pulse twice to incorporate.
Spread butter chunks evenly throughout the food processor. Pulse until there is no dry flour remaining, and the dough just begins to collect in clumps–about 25 short pulses.
While the food processor is running, drizzle water until the dough comes together into a ball.
Divide ball in half. Form each half, divide into 4-inch discs. Wrap tightly in plastic and refrigerate for at least 2 hours before rolling and baking.
For the Cherry Filling:
Combine all ingredients in a large saucepan.
Bring to a boil; reduce heat to low and cook, stirring frequently, for about 10 minutes.
Cool slightly before using.
For the Blueberry Filling:
Combine 1 quart of blueberries with agave, lemon and dissolved arrowroot in a stainless steel saucepan.
Heat over a medium flame until the mixture is bubbling, and the berries start to burst.
Stir frequently for another 5 minutes, until filling has thickened. (It will continue to thicken as it cools).
Top with remaining pint of berries. Let cool thoroughly.
Assembling the Pies & Sandwiches:
Once the crust and fruit fillings have cooled, take out the dough. Tear off small pieces and shape into little balls.
With a rolling pin, roll each ball out flat, at least 2 to 2 1/2-inch diameter. Roll 6 to 8 discs. Repeat with remaining pie crust, rolling pieces 2 1/2 to 3-inch diameter. You want the top crust larger than the bottom.
Trim excess flour with cookie cutters so the circles are even.
Working one at a time, place a spoonful of the cooled pie filling on the smaller dough circle. Dab the larger circles with water around the edges, and then gently place the larger dough circle over the filling and seal its edges with your fingertips.
Use fork tines around the edge of the circle to fully seal in the filling by pressing down. Cut vents on top for steam to escape.
Repeat this procedure with the remaining dough and filling. You want an even number of blueberry filled and cherry filled pies.
Using a pastry brush, brush the tops of the pies with egg wash.
Bake the pies at 350 F for 10 to 12 minutes, or until the crust is golden brown.
Remove from the oven and let the pies cool completely on a wire rack.
To assemble the sandwich, place a cherry hand pie on the bottom, with the top facing downward.
Line a wide measuring cup with plastic wrap and press ice cream into it with a spoon. Pack it tightly. Depending on the temperature of the ice cream, you may want to refreeze the ice cream “puck” again before stacking inside the pies.
Place the unlined side of the ice cream puck on the hand pie, and peel off the plastic wrap.
Top the ice cream with a blueberry pie, with the top facing up.
Sprinkle white chocolate chips on the outside of the ice cream if desired, and serve immediately or freeze for later.
|Nutritional Guidelines (per serving)|
|Total Fat||21 g|
|Saturated Fat||13 g|
|Unsaturated Fat||6 g|
|Dietary Fiber||3 g|