Name: Corn and Blueberry Ice Cream Sandwiches
Total time: 10 h
Yield: Makes 12 ice cream sandwiches
Cuisine: American
Ingredients: 1½ cups (213 grams) all-purpose flour; ½ teaspoon table salt; ½ cup (57 grams) masa harina; ¼ teaspoon baking powder; ¼ teaspoon baking soda; 1½ cups fresh corn kernels cut from cobs (2 ears of corn); 12 tablespoons unsalted butter, melted; 1 cup (198 grams) granulated sugar; ¼ cup packed (50 grams) light brown sugar; 1 teaspoon vanilla extract; 1 large egg yolk; 1 quart vanilla ice cream; 1 tablespoon blueberry powder (optional)

Corn and Blueberry Ice Cream Sandwiches

By Vallery Lomas

Published on August 8, 2026

Time

1 hour, plus 9 hours chilling and freezing

Yield

Makes 12 ice cream sandwiches

Ingredients

1½ cups (213 grams) all-purpose flour ½ teaspoon table salt ½ cup (57 grams) masa harina ¼ teaspoon baking powder ¼ teaspoon baking soda 1½ cups fresh corn kernels cut from cobs (2 ears of corn)12 tablespoons unsalted butter, melted1 cup (198 grams) granulated sugar ¼ cup packed (50 grams) light brown sugar 1 teaspoon vanilla extract 1 large egg yolk 1 quart vanilla ice cream 1 tablespoon blueberry powder (optional)

Before You Begin

We developed this recipe using Maseca Instant Corn Masa Flour. We love the pairing of corn and blueberry here —vanilla ice cream swirled with blueberry powder delivers that combination in a simple, make-ahead filling. Blueberry ice cream can be substituted or any flavor you like. Blueberry powder is available online or can be made at home by processing freeze-dried blueberries in a spice grinder until finely ground.

Instructions

Whisk 1½ cups (213 grams) all-purpose flour, ½ cup (57 grams) masa harina, ½ teaspoon table salt, ¼ teaspoon baking powder, and ¼ teaspoon baking soda together in large bowl.

Process 1½ cups fresh corn kernels in food processor until just broken down, about 3 pulses. Add 12 tablespoons melted unsalted butter, 1 cup (198 grams) granulated sugar, ¼ cup packed (50 grams) light brown sugar, 1 teaspoon vanilla extract, and 1 large egg yolk and pulse until combined, about 3 pulses.

Add corn mixture to flour mixture and stir until just combined. Cover and refrigerate for 1 hour.

Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 rimmed baking sheets with parchment paper.

Divide dough into 24 equal portions, about 2 tablespoons each. Roll into balls and space 2 inches apart on prepared sheets. Using your moistened fingers, press balls into 2½-inch disks.

Bake, 1 sheet at a time, until edges are just golden and tops are just set, 8 to 10 minutes, rotating sheet halfway through baking. Let cookies cool on sheet for 5 minutes, then transfer to wire rack and let cool completely.

Transfer 1 quart vanilla ice cream to large bowl. Add 1 tablespoon blueberry powder, if using, and partially stir so distinct swirls remain. Place 4 cookies upside down on counter. Working quickly, place 1 large scoop ice cream (about ¼ cup) in center of each cookie. Place 4 additional cookies right side up on top of ice cream scoops. Gently press and twist each sandwich between your hands until ice cream spreads to edges of cookies (edges may be uneven; ice cream can be neatened after freezing). Transfer sandwiches to rimmed baking sheet in freezer. Repeat with remaining cookies and remaining ice cream.

Freeze sandwiches for at least 8 hours before serving. (Sandwiches can be individually wrapped tightly in plastic wrap, transferred to zipper-lock bag, and frozen for up to 2 months.)