Two of my favorite summer flavors are sweet corn and fresh mixed berries. You don’t typically see them together, but corn and berries actually go really well together in a dessert.
For the Trader Joe’s ice cream sandwich last week, I made corn cookie and mixed berry ice cream sandwiches. For the contest, I named these “Berry Corny Ice Cream sandwiches.”
The winners of the contest are to be announced today. Although Trader Joe’s hasn’t posted the Instagram post announcing the winners yet, I don’t think I’m one of them. The contest rules said they would direct message the winners before the announcement and I didn’t get one. But I still thought it would be fun to share my ice cream sandwich idea and recipe here. I hope you like it!
These ice cream sandwiches only have five ingredients and they were all purchased at Trader Joe’s. One of the contest rules was to use no more than five ingredients and to get them all from Trader Joe’s.
Equipment
Baking sheet
Large bowl, at least 2 quarts in size
Small saucepan
Loaf pan or brownie pan
If these were sold in stores at Trader Joe’s, they would come with some very corny dad jokes on the box. For my entry in the #TJsIceCreamSandwichContest berry ice cream is sandwiched between two corn cookies for the perfect summer treat.
Corn cookie and mixed berry ice cream sandwiches
1 can Corn Cookie baking mix
1 large white egg
2 sticks unsalted butter
1 quart French Vanilla Ice Cream
1 bag frozen Fancy Berry Medley
1. Make corn cookies according to directions, using one large egg and two sticks of unsalted butter. Let cool.
2. While cookies are baking, make the berry ice cream. Add 1 1/2 cups fancy berry medley to a small saucepan and heat to medium. Once berries begin to release their juices, turn off the heat. Wait 10 minutes for the berries to cool. Meanwhile, scoop entire contents of French vanilla ice cream into a large bowl, at least 2 quarts in size. Add berries once cool and stir to combine. It’s okay if the mixture melts some. Add all the ice cream mixture to a loaf pan or brownie pan and freeze until solid, about 4 hours.
3. Assemble ice cream sandwiches. For each sandwich, place one corn cookie flat side up on a flat surface. Top with one scoop of berry ice cream (about 1/3 cup), add top cookie and gently press the two cookies together until the ice cream spreads to the edges. Eat immediately or wrap each individually in plastic wrap to save for later.
Note: My mom and sister both said these cookies look perfectly round, which I thought was a nice complement. I used a cookie scoop to get that look.
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