Frozen, sweet, and delicious, Blackberry Lavender Ice Cream Sandwiches. White chocolate laced graham crackers sandwiched with vanilla ice cream and homemade blackberry lavender jam. These swirled berry ice cream sandwiches are nothing short of delicious. Every bite is layered with fresh berries, hints of lavender, and sweet vanilla ice cream.
Ingredients:
Jam:
6 cups fresh or frozen blackberries
1/2 cup honey
1 tablespoon lemon juice
1-2 tablespoons dried lavender
Cookies:
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
1/4 cup honey
1 teaspoon vanilla extract
2 1/4 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon kosher salt
6 ounces white chocolate, finely chopped
1/4 cup granulated sugar
1 teaspoon dried lavender
1-quart vanilla ice cream
Instructions:
1. To make the jam. Add the blackberries, honey, lemon juice, and lavender to a medium-size pot set over high heat. Bring the mixture to a boil. Once boiling use a potato masher or fork to break down and mash the berries. Continue to cook for 5-8 minutes or until the jam has reduced and thickened by 1/3. Remove from the heat and let cool. This should thicken more as it cools.
2. Line a 9×13 inch pan with parchment paper. In a bowl, combine the ice cream and jam until swirled/mixed. Don’t over mix, you want swirls. Spread the ice cream in an even layer, then cover and freeze until firm, at least 2 hours.
3. Preheat oven to 350° F. In a bowl, cream together the butter, honey, and vanilla until combined, 3-5 minutes. Add the flour, baking soda, cinnamon, and salt. Beat until combined. Mix in the white chocolate. Add 1 tablespoon of water at a time, until the dough comes together and forms a ball.
4. Divide the dough in half. Roll out one disk of dough between 2 floured pieces of wax paper to about 1/4 inch thickness. Cut 24 squares (roughly 2×2 inch). Transfer the cookies to a parchment-lined baking sheet. Repeat with the remaining disk of dough.
5. Combine the lavender and sugar, then lightly sprinkle the lavender sugar over the cookies. Bake 10-12 minutes. Let cool.
6. Remove the slab of ice cream from the freezer, cut into 12 squares. Sandwich the ice cream between the cookies. Freeze. Enjoy!
Blackberry Lavender Ice Cream Sandwiches
Ingredients
Jam:
- 6 cups fresh or frozen blackberries
- 1/2 cup honey
- 1 tablespoon lemon juice
- 1-2 tablespoons dried lavender
Cookies:
- 1 1/2 sticks 12 tablespoons unsalted butter, at room temperature
- 1/4 cup honey
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 teaspoon kosher salt
- 6 ounces white chocolate finely chopped
- 1/4 cup granulated sugar
- 1 teaspoon dried lavender
- 1- quart vanilla ice cream
Instructions
To make the jam:
- Add the blackberries, honey, lemon juice, and lavender to a medium-size pot set over high heat. Bring the mixture to a boil. Once boiling use a potato masher or fork to break down and mash the berries. Continue to cook for 5-8 minutes or until the jam has reduced and thickened by 1/3. Remove from the heat and let cool. This should thicken more as it cools.
- Line a 9×13 inch pan with parchment paper. In a bowl, combine the ice cream and jam until swirled/mixed. Don’t over mix, you want swirls. Spread the ice cream in an even layer, then cover and freeze until firm, at least 2 hours.
- Preheat oven to 350° F. In a bowl, cream together the butter, honey, and vanilla until combined, 3-5 minutes. Add the flour, baking soda, cinnamon, and salt. Beat until combined. Mix in the white chocolate. Add 1 tablespoon of water at a time, until the dough comes together and forms a ball.
- Divide the dough in half. Roll out one disk of dough between 2 floured pieces of wax paper to about 1/4 inch thickness. Cut 24 squares (roughly 2×2 inch). Transfer the cookies to a parchment-lined baking sheet. Repeat with the remaining disk of dough.
- Combine the lavender and sugar, then lightly sprinkle the lavender sugar over the cookies. Bake 10-12 minutes. Let cool.
- Remove the slab of ice cream from the freezer, cut into 12 squares. Sandwich the ice cream between the cookies. Freeze. Enjoy!
