It’s officially ice cream sandwich season! After a few days of warmer temperatures and sunny skies, I’d say summer is finally here. And the perfect way to celebrate is with plenty of ice cream recipes. I couldn’t be more excited over these ice cream sandwiches. You guys, I’m not joking, I have been waiting and waiting to share these, I just love them so much!
The inspiration
The inspiration was super simple, I wanted to make ice cream sandwiches, but with a berry-filled twist. I wanted them to be happy and pretty for summer. I wanted to have fun photographing them. And I wanted them to be my most delicious ice cream sandwich recipe yet. I’m excited to report that these pretty little sweet sandwiches check off all of the above boxes. Sometimes you just have to make what you really, really want to make. And I knew I really, really wanted to make these!
The details
If you guys have followed along for a while you may remember my blackberry layer cake. These sandwiches are very, very similar flavor-wise, but in ice cream form. The jam is quick, but delicious…fresh blackberries, sweet honey, dried lavender, and a squeeze of lemon. Boil everything together until the jam thickens up and turns jammy. This isn’t your traditional jam however, it will not be jelly-like. It’s more of a sweet, thick blackberry sauce. Make the jam first so that it has plenty of time to cool off. Pairing lavender with blackberries is a favorite combo of mine. The flora hints from the lavender compliment the sweetness of the blackberries, and when mixed together in a jam. It is so good! Now that the jam is made, you can swirl it with 2 containers of your favorite vanilla ice cream. Personally, I love Tillamook! Then freeze the ice cream in a baking dish until firm. This is super easy and will then allow you to simply cut the ice cream into squares. For the cookies, I did a really easy homemade graham cracker. These are made with butter, honey, flour, and a touch of cinnamon. I like to cut the dough into small squares (they don’t need to be exact, but roughly 2×2 inch squares). Then mix some lavender with sugar and sprinkle it over each cookie before baking. If you’re finding that your cookies are spreading too much while baking, stick the trays of cut cookies in the freezer for 10 minutes prior to baking. I did not have this issue though.
Sandwich them together
Cut the blackberry swirled ice cream into squares and sandwich it between 2 cookies. You can eat these immediately, or stack them in the freezer for later! The cookies are crisp, but with a softer center. I love the warmth the cinnamon adds with the sweet white chocolate and lavender ice cream. It’s unexpected but in the most wonderful way! Every chilled bite leaves you wanting another. You’ll want to have these stashed in the freezer over the next few months. Ice cream every day until the temps dip in September! Looking for other frozen summer recipes? Here are a few of my go-to’s. 5 ingredient Raspberry Peach Sherbet Coffee and Fudge Ice Cream Cake Swirled Berry Ice Cream Butter Cake Peanut Butter Mocha Oreo Ice Cream Sandwiches Homemade Chocolate Frosty No Churn Minted White Chocolate Swirled Ice Cream 6 Ingredient Chocolate Peanut Butter Ice Cream Cake Lastly, if you make these Blackberry Lavender Ice Cream Sandwiches, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
