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Blackberry Lavender Ice Cream Sandwiches

Blackberry lavender ice cream sandwiches with delicate lavender shortbread cookies sandwiching blackberry-swirled vanilla ice cream. Delicate floral cookies, a deep purple blackberry jam swirl, and a clean freeze-and-sandwich assembly for an elegantly beautiful frozen treat.
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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: 560
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 unsalted butter, cold cubed (1-1/2 sticks)
  • 2 tbsp heavy cream
For the blackberry swirl ice cream
  • 0.5 gallon vanilla ice cream softened
  • 1 cup fresh blackberries simmered with sugar until jammy
  • 2 tbsp sugar for the blackberry jam

Equipment

  • 1 sheet pan
  • 1 food processor

Method
 

Make the lavender shortbread dough
  1. Pulse all-purpose flour, granulated sugar, powdered sugar, finely ground dried lavender, and salt in a food processor until combined. Stop when the mixture looks evenly speckled with lavender.
  2. Add the cold cubed unsalted butter and pulse until the mixture becomes crumbly. The texture should look like coarse meal with visible butter bits.
  3. Add heavy cream and pulse until the dough just comes together. Stop as soon as you see a cohesive dough with no dry flour.
Bake the lavender cookies
  1. Roll the dough to 1/3-inch thick and cut 3-inch rounds. Keep the rounds even so they bake uniformly.
  2. Bake at 325F for 12-15 minutes until just golden. Look for light golden edges with a set center, then cool completely.
Swirl blackberry jam into ice cream
  1. Simmer fresh blackberries with 2 tablespoons sugar until jammy, then cool completely. The jam should look thick and darker purple before swirling.
  2. Swirl the cooled blackberry jam through softened vanilla ice cream. Mix gently so you get ribboned swirls instead of fully uniform color.
Assemble and freeze sandwiches
  1. Sandwich the blackberry swirl vanilla ice cream between two lavender cookies. Press lightly so the ice cream fills the middle without squeezing out.
  2. Wrap and freeze for at least 2 hours, until firm enough to slice and bite. Garnish with fresh lavender before serving.

Notes

Pro tip: cool the baked cookies completely and cool the blackberry jam fully before assembling—this prevents melting and keeps the purple swirl distinct. Store wrapped sandwiches in the freezer for up to 2 weeks; freeze yes, they hold well after fully firming. For a dietary swap, use dairy-free vanilla ice cream in the same amount for a dairy-free version (cookies remain as written).