Who doesn't love a whoopie pie or an ice cream sandwich?! We've put them together for a fun and mouthwatering treat! Tender lemon poppy seed whoopie pies are filled with tangy lemon ice cream swirled with blueberry puree. They are so refreshingly delicious, especially on a hot summer day. Find out below the two easy ways we fill our ice cream sandwiches!
You can, of course, use (a good quality) store-bought ice cream to fill these whoopie pies, but we love using this homemade lemon-blueberry ice cream whenever possible.
FROZEN RECIPE HELP
INGREDIENTS
1 recipe Lemon Blueberry Swirl Ice Cream
1 recipe Lemon Poppy Seed Whoopie Pies, baked and cooled
INSTRUCTIONS
STEP I: PREPARE AND FREEZE THE ICE CREAM
1. Prepare the Lemon Blueberry Swirl Ice Cream. The recipe will take 1 to 2 days to prepare, depending upon how you time the steps.
2. Then freeze for at least 5 hours, preferably up overnight, as specified in the ice cream recipe, before using here.
STEP II: FILL THE WHOOPIE PIES
To use a cookie cutter:
1. Unmold the frozen ice cream onto a rimmed baking sheet and cut out a round of ice cream with a 2-inch round cookie cutter.
2. Place the ice cream on one of the flat sides of the whoopie pie, then gently press the other flat side of another whoopie pie on top.
3. Put the finished whoopie pie in the freezer on a rimmed baking sheet, until the ice cream is completely firm.
To use a scoop:
1. Scoop up the ice cream. Place it on one of the flat sides of the whoopie pie, then gently press the other flat side of another whoopie pie on top. and put in one cake. Gently press the other cake on top.
2. Put the finished whoopie pie in the freezer on a rimmed baking sheet, until the ice cream is completely firm.
SERVE
You may serve the whoopie pies directly from the freezer.
STORAGE
When fully frozen, place the finished whoopie pies in a covered container in the freezer to store for about a month.
