Frozen, sweet, and delicious, Blackberry Lavender Ice Cream Sandwiches. White chocolate laced graham crackers sandwiched with vanilla ice cream and homemade blackberry lavender jam. These swirled berry ice cream sandwiches are nothing short of delicious. Every bite is layered with fresh berries, hints of lavender, and sweet vanilla ice cream. The perfect berry-filled frozen treat for any and all occasions.
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 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!
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.
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!
Blackberry Lavender Ice Cream Sandwiches
Servings: 12 sandwiches
Calories Per Serving: 570 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
- 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
- 1 quart vanilla ice cream
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- 1. To make the jam. Add the blackberries, honey, lemon juice, and lavender to a medium-size pot set over high heat. Bring the mixture to a boil. Once boiling use a potato masher or fork to break down and mash the berries. Continue to cook for 5-8 minutes or until the jam has reduced and thickened by 1/3. Remove from the heat and let cool. This should thicken more as it cools. 2. Line a 9×13 inch pan with parchment paper. In a bowl, combine the ice cream and jam until swirled/mixed. Don't over mix, you want swirls. Spread the ice cream in an even layer, then cover and freeze until firm, at least 2 hours. 3. Preheat oven to 350° F. In a bowl, cream together the butter, honey, and vanilla until combined, 3-5 minutes. Add the flour, baking soda, cinnamon, and salt. Beat until combined. Mix in the white chocolate. Add 1 tablespoon of water at a time, until the dough comes together and forms a ball.4. Divide the dough in half. Roll out one disk of dough between 2 floured pieces of wax paper to about 1/4 inch thickness. Cut 24 squares (roughly 2×2 inch). Transfer the cookies to a parchment-lined baking sheet. Repeat with the remaining disk of dough.5. Combine the lavender and sugar, then lightly sprinkle the lavender sugar over the cookies. Bake 10-12 minutes. Let cool. 6. Remove the slab of ice cream from the freezer, cut into 12 squares. Sandwich the ice cream between the cookies. Freeze. Enjoy!