In a large mixing bowl, cream together ½ cup unsalted butter, ¼ cup granulated sugar, and ¼ cup brown sugar until light and fluffy, about 2-3 minutes.

Gradually add in 1 tablespoon lemon zest, 1½ cups all-purpose flour, 1 teaspoon baking powder, and a pinch of salt, mixing until a soft dough forms.

Cover the dough with plastic wrap and refrigerate for at least 30 minutes.

Preheat oven to 350°F (175°C).

Scoop tablespoon-sized portions onto ungreased baking sheets, flatten slightly, and bake for 10-12 minutes or until edges are golden.

Let cookies cool on a wire rack until completely cool.

In a saucepan, cook 1 cup fresh blueberries, 1 tablespoon sugar, and a splash of water over medium heat for about 5-7 minutes until thickened.

Once cookies are cool, scoop lemon ice cream onto one cookie, drizzle with blueberry compote, and top with another cookie.

Freeze assembled sandwiches on a baking sheet for at least 30 minutes.

Before serving, sprinkle with chopped nuts, fresh blueberries, or powdered sugar if desired.