Roasted Blueberry Phyllo Ice Cream Sandwiches Recipe

Sweet phyllo dough layers and blueberry vanilla ice cream with a mottled look. Great treat for summer!  

– 600 g 21 oz fresh blueberrie – 150 g 5 oz fresh strawberries, hulled and chopped – 1 teaspoon vanilla extract – 260 g 1 1/4 cups granulated sugar – 12 sheets phyllo, filo pastry (see notes for specifics) – zest of two organic lime – 180 g 1 1/2 sticks unsalted butter, melted – 2 liters 4 pints | 2 quarts vanilla ice cream

INGREDIENTS

Preheat oven to 200°C (400°F) with rack in center. Place berries, vanilla extract, and 50g (1/4 cup) sugar in a medium baking dish. Mix thoroughly and bake 20 minutes to pop berries. Let cool after baking.  

INSTRUCTIONS

STEP 1

Make pastry while berries roast. Mix lime zest and residual sugar in a small bowl. Place one phyllo sheet on a large parchment-lined baking sheet. Apply butter and a heaping tablespoon lime sugar.   

STEP 2

Add another phyllo sheet and stack 6 sheets, sprinkling the final with butter and sugar. Bake 10-12 minutes in preheated oven until crisp and golden. Create the second phyllo stack as it bakes.  

STEP 3

Remove one phyllo stack from the oven and add another. Then plastic wrap a 9x13-inch (23x33-cm) pan.   

STEP 4

Cut the warm phyllo stack to fit the 9x13 pan (about 1 inch on each side). Put the trimmed phyllo stack in the pan. After baking, trim and reserve the second phyllo stack.  

STEP 5

Put ice cream in a stand mixer or food processor to make sandwiches. Beat till creamy but cold. Pour ice cream onto the pan with one phyllo sheet on top after immediately stirring in the toasted berries.   

STEP 6

Spread ice cream evenly, top with the second phyllo stack, wrap (I use plastic wrap and aluminum foil), and freeze until solid. The process takes 4-6 hours but can wait overnight.  

STEP 7

Slice ice cream into 20 or more pieces before serving. Serve what you want, freeze the rest.  

STEP 8

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