Lavender Blackberry White Chocolate Ice Cream Sandwiches
Cool off with Lavender Blackberry White Chocolate Ice Cream Sandwiches! Creamy white chocolate ice cream swirled with blackberry jam, between two tender lavender shortbread cookies. Sweet, fruity, and irresistible!
Servings: 12 sandwiches
Calories: 382kcal
Ingredients
Blackberry Jam
- 2 cups blackberries fresh or frozen
- ½ cup granulated sugar
- 2 Tablespoons lemon juice
Ice Cream
- 3 Tablespoons granulated sugar
- ⅛ teaspoon salt
- 4 large egg yolks room temperature
- 1 cup whole milk
- 1 cup heavy cream
- 1½ teaspoons vanilla extract
- ⅔ cup white chocolate chips
Cookies
- ½ cup granulated sugar divided
- ½ teaspoon culinary lavender
- ⅝ cup salted butter room temperature
- 3 large egg yolks room temperature
- 1 teaspoon vanilla extract
- 1½ cups all purpose flour
Instructions
Jam
- Combine blackberries, sugar, and lemon juice in a small saucepan.
- Cook over medium low heat, stirring continuously, until sugar melts.
- Continue to cook over medium low heat, stirring occasionally, until blackberries break down and jam thickens, about 20 minutes.
- Remove from heat. Set aside to cool.
Ice Cream
- Combine sugar, salt, and egg yolks in a large bowl.
- Whisk until light yellow, about 3-4 minutes. Set aside.
- Combine milk and cream in a 2 quart saucepan.
- Heat over medium low heat until just starting to bubble around the edges.
- Add to egg yolk mixture, a little at a time, whisking continually.
- Return to saucepan.
- Cook and stir over medium low heat until mixture thickens enough to coat a spoon, about 8-10 minutes.
- Strain through a wire mesh sieve into a clean bowl.
- Immediately add vanilla and white chocolate.
- Stir until chocolate melts completely. Set aside to cool.
- Once custard is cool, pour into ice cream machine.
- Freeze according to manufacturer's directions.
- Line ¼ sheet pan with parchment.
- Spoon ice cream into pan and spread until leveled (it should be about ½ inch thick).
- Place spoonfuls of jam into ice cream.
- Use the spoon to swirl jam through ice cream.
- Freeze at least 6 hours, until hardened.
Cookies
- While ice cream is freezing, heat oven to 350℉/177℃.
- Line sheet pan with parchment paper. Set aside.
- Combine lavender and ¼ cup sugar in a spice grinder or small food processor.
- Process until lavender is ground.
- Combine sugar, lavender sugar, and butter in a medium bowl.
- Beat with an electric mixer until light and fluffy, about 2-3 minutes.
- Beat in egg yolks, one at a time.
- Stir in vanilla.
- Add flour.
- Mix only to blend.
- Turn out onto parchment paper.
- Top with another piece of parchment paper.
- Roll to 3/16 inch thick.
- Remove top parchment.
- Cut with a 2 inch round cookie cutter.
- Place on prepared sheet pan.
- Gather scraps of dough.
- Repeat rolling and cutting until dough is used.
- Bake for 12 minutes.
- Allow to cool on pan.
Assembly
- Line a sheet pan with parchment paper.
- Lay half of cookies smooth side up on prepared pan.
- Remove ice cream from freezer.
- Use 2 inch cookie cutter to cut out ice cream.
- Place a piece of ice cream on top of each cookie.
- Top with remaining half of cookies.
- Return to freezer.
Notes
Substitutions:
- Frozen blackberries can be used instead of fresh.
- Don't want to make ice cream? No worries! You can use your favorite store-bought vanilla ice cream, swirl in the blackberry jam, and sprinkle with some white chocolate chips.
- Store-bought blackberry jam can be used instead of homemade.
- While cooking, mash the blackberries with your spoon!
- You can strain the seeds out if you want, but you will end up with much less jam.
- Overcooked the jam? No problem! You can add a few Tablespoons of water to loosen it.
- Be careful to not boil the milk when you’re heating it. Just bring it to a light simmer.
- If you have not tempered the eggs properly, you will need to strain the custard when you transfer it to a clean bowl.
- You can use an ice bath to chill the custard down quickly!
- If you overcook the custard or it just breaks for any reason, whisk it constantly over an ice bath. This will bring it back together.
- Make sure that you use culinary grade lavender for this recipe!
- Be careful to not over mix the cookie dough.
- Make sure you take the cookies out of the oven just as they start to turn color. They don’t need to be browned!
- Only assemble the ice cream sandwiches once the cookies have completely cooled.
Nutrition
Serving: 1sandwich | Calories: 382kcal | Carbohydrates: 40g | Protein: 5g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 159mg | Sodium: 126mg | Potassium: 144mg | Fiber: 2g | Sugar: 27g | Vitamin A: 817IU | Vitamin C: 6mg | Calcium: 79mg | Iron: 1mg