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Ice cream sandwiches have long held a special place in our hearts as a nostalgic and beloved dessert that evokes memories of carefree summer days. The delightful combination of soft cookies and creamy ice cream creates a perfect handheld treat that satisfies sweet cravings while providing a refreshing respite from the heat. In this recipe, we take the classic ice cream sandwich to a new level with a unique twist: the refreshing zest of lemon paired with the rich tartness of blackberries.

Lemon Blackberry Ice Cream Sandwiches

Beat the summer heat with these delightful Lemon Blackberry Ice Cream Sandwiches! This refreshing twist on the classic ice cream sandwich combines zesty lemon cookies with creamy blackberry ice cream for a delicious treat that captures the essence of sunny days. Perfect for family gatherings, barbecues, or a sweet indulgence at home, making them from scratch allows for personalization and experimentation with seasonal ingredients. Enjoy the vibrant flavors and textures in each delightful bite!
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Ingredients
  

For the Cookies:

1 cup unsalted butter, softened to room temperature

1 cup granulated sugar

1/2 cup packed brown sugar

2 large eggs

1 teaspoon pure vanilla extract

Zest from 1 large lemon

2 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

For the Blackberry Ice Cream:

2 cups fresh blackberries, plus extra for garnish

1/2 cup granulated sugar

1 tablespoon fresh lemon juice

1 cup heavy cream

1 cup whole milk

1 teaspoon pure vanilla extract

Pinch of salt

Instructions
 

Make the Cookies:

    - Preheat your oven to 350°F (175°C). Prepare two baking sheets by lining them with parchment paper.

      - In a large mixing bowl, use a hand mixer or stand mixer to cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, about 3-4 minutes.

        - Add the eggs, one at a time, ensuring each is thoroughly mixed in before adding the next. Stir in the vanilla extract and lemon zest.

          - In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until incorporated.

            - Using a cookie scoop or tablespoon, drop rounded balls of dough onto your prepared baking sheets, leaving about 2 inches of space between each. Gently flatten each ball with the bottom of a glass.

              - Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown. Remove from the oven and allow the cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.

                Make the Blackberry Ice Cream:

                  - In a medium saucepan over medium heat, combine the blackberries, granulated sugar, and lemon juice. Cook while stirring occasionally until the blackberries start to break down and the mixture becomes bubbly, approximately 5-7 minutes.

                    - Remove the saucepan from the heat and allow the mixture to cool slightly. Strain the mixture through a fine mesh sieve into a bowl, pressing down to extract as much liquid as possible, discarding the seeds. Allow the blackberry puree to cool to room temperature.

                      - In a large bowl, whisk together the heavy cream, whole milk, vanilla extract, and a pinch of salt. Stir in the cooled blackberry puree until fully combined.

                        - Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, typically about 20-25 minutes. Once churned, transfer the ice cream to a lidded container and freeze until firm, at least 4 hours.

                          Assemble the Ice Cream Sandwiches:

                            - Once the cookies have completely cooled and the ice cream has firmed up, take one cookie and scoop a generous portion of blackberry ice cream onto the flat side.

                              - Place a second cookie, flat side down, on top of the ice cream to form a sandwich. Gently press down to spread the ice cream to the edges. Repeat this process with the remaining cookies and ice cream.

                                - For an extra touch, you may roll the sides of the sandwiches in extra blackberries or sprinkle with lemon zest.

                                  Serve:

                                    - Enjoy the sandwiches immediately or wrap each one individually in plastic wrap and freeze for a delicious treat later on. These lemon blackberry ice cream sandwiches make for a refreshing dessert perfect for warm summer days!

                                      Prep Time, Total Time, Servings: 30 minutes | 4 hours freezing | Makes 12 sandwiches.