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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
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!
The details
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.
5 ingredient Raspberry Peach Sherbet
Coffee and Fudge Ice Cream Cake
Swirled Berry Ice Cream Butter Cake
Peanut Butter Mocha Oreo Ice Cream Sandwiches
No Churn Minted White Chocolate Swirled Ice Cream
6 Ingredient Chocolate Peanut Butter Ice Cream Cake
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.
Ingredients
Jam
- 6 cups fresh or frozen blackberries
- 1/2 cup honey
- 1 tablespoon lemon juice
- 1-2 tablespoons dried lavender
Cookies
- 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
Instructions
- 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!
Tried to sign up for your emails but the site has so many adds that it takes over and i have to reboot your site over and over
Hi Kim,
So very sorry to hear this! I just added you to our mailing list, so hopefully you will be receiving emails soon! Have a great weekend! xT
Generally, I love all of your recipes, but feel I need to comment on this one. I followed the recipe strictly as directed and ended up with a LOT of jam. When I mixed it with the ice cream I knew if I put the whole bowl of jam in it wouldn’t work so I heaped 3 large soup spoons full into the ice cream and when I mixed it the result was still way too jam heavy and not swirly like your photos. Hopefully, it’ll freeze up okay and I’m sure it’ll taste delicious, but I don’t think it was really necessary to use 6 cups of blackberries (which cost about $30) for this recipe. To create the desired swirl look I’m guessing 2c of berries would be sufficient. I’m not sure if anyone else had this issue but figured I’d share. Thanks again for all of your delicious and creative recipe ideas!
Hi Laurie,
Thank you so much for making this recipe and sharing your feedback! So very sorry to hear you had so much jam! I really let mine reduce and thicken, it should reduce by 1/3. Totally understand if you want to use store bought jam for this recipe next time or less berries. Thanks again! xT
Delishhhhhh. definitely need to work on my swirling skills. just an excuse to make it again.
Hi Maggie,
Amazing!! Thanks so much for making this recipe and your comment, love to hear that it turned out well! xT
Hi! Love your recipes!
Do you have an ice cream recipe using frozen bananas?
Thanks…
Thanks so much, Edith! Do you mean like using bananas to make the ice cream? I do not, but I have this recipe you might enjoy:
https://www.halfbakedharvest.com/banana-pudding-ice-cream-cake-cake/
Please let me know if I can help in any other way! xT
Found this recipe whilst trying to find something to do with the blackberries that grow wild at the bottom of my garden and wow they did not disappoint ! My kids absolutely loved them and asked me to make another batch to keep the freezer stocked up .
Safe to say your recipes are a hit in this uk household .
Hey Joanne! So glad you loved these ice cream sandwiches! xT
These were amazing! I have square fluted biscuit cutters so I used those and mine came out looking exactly like yours. I did just find your website and as a baker I am very impressed. When I do find recipes online I always set the timer for a few minutes short of the time suggested because quite often timing is either off in one direction or the other. Your timing for these cookies were spot on! Everything about these ice cream sandwiches was …dare I say magical? I didn’t even think my husband would try them when I said the word lavender, but he did… and he thinks they are one of the best things he’s ever had. They are quietly perfumy in a way that just enhances the blackberry flavor, and then adding the white chocolate is just brilliant. Thank you for this incredible recipe!
Hey Rana,
Thank you so much for your kind message and making these ice cream sandwiches:) I love to hear that they were enjoyed! Have a great weekend! xT
So these came out delicious but the ice cream took forever to freeze! I couldn’t figure what I did wrong, but then noticed that while the list of ingredients in the recipe calls for 1 quart of ice cream (I used a 1.5 quart container), the narrative mentions two containers of ice cream. Most containers are a quart so it might make sense to adjust the ice cream amount to 2+ quarts?
Hi Jen,
Happy Monday!!😎 I appreciate you making this recipe and your feedback, so glad to hear that it turned out well for you! Sorry for any confusion, it’s just 1 quart of ice cream like the recipe states:) xT
Hi! If you bought graham crackers from the store, could you still do the lavender sugar?
Hi Cristina,
Sure, I don’t see why not! I hope you love the recipe, please let me know if you give it a try! xx
Oh my god these are absolutely amazing. Me, my mom, my sister and her boyfriend were blown away by this recipe. Tastes so amazing and will definitely be making again!!
Hey Allison,
Amazing!! I love to hear that this recipe was a winner, thanks a bunch for trying it out:)
We ate all the cookies before I could make the ice cream. They are so yummy. I haven’t had a bad recipe yet!
Hi Donna,
Fantastic! Thanks so much for making this recipe and sharing your review, I am so glad it was enjoyed! xx