Description
Delight in these refreshing Blackberry Lavender Ice Cream Sandwiches that combine a luscious homemade blackberry-lavender jam swirled into creamy vanilla ice cream, sandwiched between tender white chocolate studded cookies lightly dusted with lavender sugar. Perfect for a summer treat or elegant dessert, this recipe balances fruity, floral, and sweet flavors with a soft chewy texture.
Ingredients
Blackberry Lavender Jam
- 6 cups fresh or frozen blackberries
- 1/2 cup honey
- 1 tablespoon lemon juice
- 1-2 tablespoons dried lavender
Ice Cream Mixture
- 1 quart vanilla ice cream
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
Instructions
- Make the Jam: In a medium pot over high heat, combine blackberries, honey, lemon juice, and dried lavender. Bring to a boil, then mash the berries with a potato masher or fork. Continue cooking for 5-8 minutes until the jam reduces and thickens by about one-third. Remove from heat and cool completely to allow further thickening.
- Prepare Ice Cream Layer: Line a 9x13 inch pan with parchment paper. In a bowl, gently fold the cooled blackberry-lavender jam into the vanilla ice cream to create swirls without fully blending. Spread the ice cream mixture evenly in the pan, cover, and freeze until firm, at least 2 hours.
- Make Cookie Dough: Preheat the oven to 350°F (175°C). In a mixing bowl, cream together the unsalted butter, honey, and vanilla extract for 3-5 minutes until combined. Add the all-purpose flour, baking soda, cinnamon, and kosher salt, mixing until just incorporated. Fold in finely chopped white chocolate. Add water 1 tablespoon at a time as needed until the dough forms a ball.
- Shape Cookies: Divide dough into two equal parts. Roll out one portion between two floured pieces of wax paper to 1/4 inch thickness. Cut into 24 roughly 2x2 inch squares and transfer to a parchment-lined baking sheet. Repeat with the second portion of dough.
- Add Lavender Sugar and Bake: Mix dried lavender with granulated sugar, then lightly sprinkle this lavender sugar evenly over the cookie squares. Bake in the preheated oven for 10-12 minutes until set. Remove and allow cookies to cool completely on a wire rack.
- Assemble Sandwiches: Once the ice cream layer is firm, cut into 12 equal squares. Sandwich each ice cream square between two cookies, pressing gently. Place assembled sandwiches in the freezer to firm up before serving. Enjoy chilled.
Notes
- Use fresh or frozen blackberries depending on availability; frozen works well in cooler months.
- Do not overmix the jam into the ice cream; swirl for visual appeal and texture contrasts.
- If the dough feels too dry, add water a tablespoon at a time; avoid adding too much to keep cookies tender.
- Cookies can be stored in an airtight container for up to 3 days, but assemble just before serving for best texture.
- For a stronger lavender flavor, increase the dried lavender slightly in the jam and sugar topping.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American