Description
Cool summer nights meet sweet indulgence with these blackberry lavender ice cream sandwiches, blending delicate floral notes and rich berry flavors. Creamy lavender-infused ice cream nestled between buttery shortbread creates a delightful dessert you’ll savor with pure bliss.
Ingredients
Scale
Main Ingredients:
- 6 cups blackberries
- 1 quart vanilla ice cream
- 1 1/2 sticks (12 tablespoons) unsalted butter
- 2 1/4 cups all-purpose flour
- 6 ounces white chocolate
Sweeteners and Flavor Enhancers:
- 3/4 cup honey
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
Spices and Seasonings:
- 2–3 teaspoons dried lavender
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 teaspoon kosher salt
Instructions
- In a medium pot over high heat, combine blackberries, honey, lemon juice, and lavender. Bring to a boil, then mash berries using a potato masher. Simmer for 5-8 minutes until the mixture reduces and thickens by one-third. Allow to cool, noting the jam will continue to set.
- Prepare a 9×13 inch pan with parchment paper. Gently fold the cooled jam into the ice cream, creating delicate swirls without overmixing. Spread evenly across the pan, then freeze for minimum 2 hours until completely firm.
- Heat the oven to 350°F. Cream butter, honey, and vanilla until smooth and fluffy. Gradually incorporate flour, baking soda, cinnamon, and salt. Fold in white chocolate. Slowly add water, one tablespoon at a time, until dough forms a cohesive ball.
- Divide dough into two equal portions. Roll each section between floured wax paper to 1/4 inch thickness. Cut 24 precise 2×2 inch squares. Transfer carefully to a parchment-lined baking sheet.
- Blend lavender with sugar, then delicately dust the cookie squares. Bake for 10-12 minutes until edges are golden. Cool completely on the baking sheet.
- Extract the frozen ice cream slab and slice into 12 precise squares. Carefully sandwich ice cream between two cookies. Return to freezer to set, then serve chilled.
Notes
- Mastering berry jam requires patience, stirring constantly to prevent burning and ensure a thick, rich consistency.
- Control lavender intensity by adjusting quantity; too much can make the dessert taste soapy, so start with a small amount and taste.
- Freezing the ice cream slab before cutting creates cleaner, more precise sandwich edges and prevents messy melting.
- use gluten-free flour for cookies, dairy-free ice cream base, or replace honey with maple syrup for vegan options.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Desserts, Snacks
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 340
- Sugar: 28 g
- Sodium: 160 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.3 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 50 mg