Lemon Blackberry Ice Cream Sandwiches

Savor the flavors of summer with Zesty Lemon Blackberry Bliss Ice Cream Sandwiches! This delightful treat combines zesty lemon cookies with creamy blackberry ice cream, creating a perfectly balanced dessert. Perfect for warm days, these homemade sandwiches are not only delicious but also fun to make with family. Using fresh ingredients ensures a vibrant taste and texture. Dive into this easy recipe and create sweet memories with every bite!

Print Recipe Pin Recipe

Ingredients

For the Lemon Cookies:

1 ½ cups all-purpose flour

1 tsp baking powder

½ tsp baking soda

½ tsp salt

½ cup unsalted butter, softened

1 cup granulated sugar

Zest of 1 lemon

1 tsp vanilla extract

1 large egg

2 tbsp fresh lemon juice

For the Blackberry Ice Cream:

2 cups fresh blackberries

¾ cup granulated sugar, divided

1 cup heavy cream

1 cup whole milk

1 tsp vanilla extract

Juice of ½ lemon

For Assembly:

Additional blackberries for garnish (optional)

Fresh mint leaves for garnish (optional)

Instructions

Make the Lemon Cookies:

- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

- In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

- In a separate large bowl, cream together the softened butter and sugar until light and fluffy.

- Add the lemon zest, vanilla extract, egg, and lemon juice to the butter mixture and beat until combined.

- Gradually add the dry ingredients to the wet mixture, mixing until just combined.

- Use a tablespoon or cookie scoop to drop rounded dough balls onto the prepared baking sheet, spacing them about 2 inches apart.

- Bake for 10-12 minutes until the edges are lightly golden. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Prepare the Blackberry Ice Cream:

- In a saucepan over medium heat, combine the fresh blackberries and ¼ cup of the sugar. Cook until the blackberries break down, about 5-7 minutes. Remove from heat and strain through a fine-mesh sieve to remove the seeds, pressing down to extract as much juice as possible. Let cool.

- In a bowl, whisk together the heavy cream, whole milk, remaining ½ cup of sugar, vanilla extract, and lemon juice until the sugar is dissolved.

- Stir in the cooled blackberry puree.

- Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency. Transfer to an airtight container and freeze for at least 4 hours, or until firm.

Assemble the Sandwiches:

- Once the cookies are cool and the ice cream is frozen, take one lemon cookie, place a scoop of the blackberry ice cream on the flat side, and top it with another cookie, flat side down to form a sandwich.

- Repeat with the remaining cookies and ice cream.

- For an extra touch, roll the sides of the ice cream sandwich in chopped fresh blackberries if desired.

Serve:

- Serve immediately or wrap each sandwich in plastic wrap and freeze until ready to serve.

- Garnish with additional blackberries and fresh mint leaves for a refreshing touch.

Prep Time: 30 mins | Total Time: 6 hrs | Servings: 10 sandwiches