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Blackberry Lavender Ice Cream Sandwiches

Blackberry lavender ice cream sandwiches made with delicate lavender-scented shortbread cookies and blackberry-swirl vanilla ice cream. The floral, fruity, deeply purple combination comes together as an artisan ice cream sandwich with a jammy blackberry layer.
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Prep Time 25 minutes
Cook Time 12 minutes
freezing 2 hours
Total Time 2 hours 37 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

For the lavender shortbread cookies
  • 2 cup all-purpose flour
  • 0.25 cup granulated sugar
  • 0.25 cup powdered sugar
  • 1 tbsp culinary dried lavender, finely ground
  • 0.25 tsp salt
  • 0.75 cup cold unsalted butter, cubed
  • 2 tbsp heavy cream
For the blackberry swirl ice cream
  • 0.5 gallon vanilla ice cream, softened
  • 1 cup fresh blackberries
  • 2 tbsp sugar Use the sugar to simmer the blackberries into a jammy swirl.

Equipment

  • 1 stand mixer
  • 1 sheet pan

Method
 

Make the lavender shortbread cookies
  1. Pulse all-purpose flour, granulated sugar, powdered sugar, ground culinary dried lavender, and salt in a food processor until evenly combined, then add cold cubed unsalted butter and pulse until the mixture looks crumbly.
  2. Add heavy cream and pulse just until the dough comes together without overmixing.
  3. Roll the dough to about 1/3-inch thick and cut into 3-inch rounds, then bake on a sheet pan at 325F for 12-15 minutes until just golden.
  4. Cool the cookies completely so they stay crisp before assembling.
Swirl and assemble the ice cream sandwiches
  1. Simmer fresh blackberries with 2 tablespoons sugar until jammy, then cool completely.
  2. Swirl the cooled blackberry jam through softened vanilla ice cream until marbled with deep purple streaks.
  3. Sandwich the blackberry-swirl vanilla ice cream between two lavender shortbread cookies, aligning the edges for an even filling line.
  4. Wrap and freeze for at least 2 hours until firm, then garnish with fresh lavender right before serving.

Notes

Pro tip: Cool the cookies completely and freeze the sandwiches at least 2 hours so the filling sets without soaking the shortbread. Store wrapped sandwiches in the freezer up to 2 weeks; freeze yes—assemble and freeze fully. For a lighter option, use reduced-fat vanilla ice cream and keep the blackberry swirl the same.