Lemon Blueberry Graham Cracker Ice Cream Sandwiches

stack of Graham Cracker Ice Cream Sandwiches on white countertop

5 from 1 vote

Lemon Blueberry Graham Cracker Ice Cream Sandwiches

Lemon Blueberry Graham Cracker Ice Cream Sandwiches are an easy 5-ingredient drip-free ice cream dessert everyone will be screamin’ for all summer long.

Prep Time10

Freeze Time4

Total Time4 10

Course: Dessert, Snack

Cuisine: American

Servings:

Calories: 148kcal

Author: Cara Lanz

Ingredients

14 graham cracker sheets
8 oz. thawed whipped topping such as Tru Whip or Cool Whip
10-12 oz. lemon yogurt, Greek or regular from (2) 5-6 oz. yogurt cups
1 cup frozen blueberries, wild or regular
½ cup blueberry fruit spread or jam

Instructions

In a large mixing bowl, stir the whipped topping and yogurt together.
Quickly rinse the frozen blueberries in a colander under cool water until the water runs clear. In a small bowl, stir the blueberry fruit spread and blueberries together.
Add the fruit mixture to the whipped topping mixture and gently stir just enough to create swirls of the blueberry mixture.
Line a 9 x 13 baking sheet or baking pan with plastic wrap. Leave enough of an overhang so you can wrap up the assembled sandwiches.
Arrange 7 graham cracker sheets in a single layer along the bottom of the pan.
Spread the ice cream mixture in an even layer over the graham crackers. Placing the remaining graham crackers over the ice cream mixture.
Gently pull and wrap the plastic wrap over the top of the graham crackers to keep the whipped topping in the graham crackers as it freezes. Place the pan in the freezer for 4 to 6 hours or until the ice cream is firm.
When frozen, place the entire slab on a cutting board. Cut between the graham crackers for full-sized graham cracker ice cream sandwiches, or cut each graham cracker into two equal squares for mini ice cream sandwiches.
Store in the freezer in an airtight container or individually wrapped in plastic wrap for a couple of weeks.

Video

Notes

You can use regular or Greek yogurt in these homemade ice cream sandwiches.
Fresh or frozen blueberries both work well. I prefer frozen wild blueberries for their intense flavor, softer texture, and vivid color.
If you use frozen blueberries, give them a quick rinse under cold water until the water runs clear.

Nutrition