Blackberry-Lemon Ice Cream Sandwiches


Blackberry-Lemon Ice Cream Sandwiches

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    Enjoy a sweet-treat sandwich with the flavor notes of blackberry, lavender, white chocolate and lemon.

    Recipe Tags

    Servings and Ingredients

    Ice Cream Filling
    1 (1.5 qt.) container It’s Your Churn vanilla bean premium ice cream, softened; divided
    1 tbsp. Full Circle Market organic seedless blackberry fruit spread, divided
    1 (6-oz.) container Basket & Bushel fresh blackberries, chopped; divided
    1 tsp. finely chopped lavender spice, divided
    2 c. plus 2 Tbsp. Hy-Vee all-purpose flour
    ½ tsp. Hy-Vee baking powder
    ½ tsp. kosher salt
    ¾ c. Hy-Vee unsalted butter, softened
    ¼ c. Hy-Vee granulated sugar, plus additional for garnish
    2 tbsp. packed Hy-Vee brown sugar
    ¼ c. Hy-Vee honey
    1 tsp. pure lemon extract
    1 (3.5-oz.) pkg. Zöet Belgian white chocolate bar, chopped
    ¼ c. finely chopped shelled raw pistachios, plus additional for garnish
    1 to 2 tbsp. water

    Things To Grab

    • 9-in.-sq. baking pan
    • Parchment paper
    • Large silicone spatula
    • Plastic wrap
    • Whisk
    • Medium bowl
    • Electric mixer
    • Rolling pin
    • Large baking sheet
    • (2¾-in.) square cookie cutter
    • Large cookie sheet
    • Wide metal spatula
    • Wire colling racks


    1. Line a 9-in.-sq. baking pan with parchment paper, extending paper over edges of pan. For ice cream filling, scoop half of the ice cream into the prepared pan; press into an even layer. Drop 1½ tsp. blackberry spread in small dollops over top of ice cream. Sprinkle ice cream with half of the blackberries and half of the lavender. Repeat layers with remaining ice cream, blackberry spread, blackberries and lavender. Gently swirl ingredients together. Smooth ice cream mixture in pan into an even layer. Cover with plastic wrap and freeze for 4 hours or until firm.

    2. For cookies, whisk together flour, baking powder and salt in a medium bowl; set aside.

    3. Beat butter, ¼ cup granulated sugar, brown sugar, honey and lemon extract with an electric mixer on high for 2 to 3 minutes or until light and fluffy. Gradually beat in flour mixture on medium-low for 2 to 3 minutes or just until combined. Beat in white chocolate, ¼ cup pistachios and 1 Tbsp. lemon zest. Beat in water, 1 Tbsp. at a time, until dough comes together to form a ball.

    4. Roll dough on a lightly floured large sheet of parchment paper to ¼-in. thickness. Transfer dough on parchment paper to a large baking sheet or cutting board. Cover dough with another sheet of parchment paper; refrigerate for 30 minutes.

    5. Preheat oven to 350 degrees. Cut chilled dough into 16 (2¾-in.) squares using a cookie cutter. Transfer cutouts to an ungreased cookie sheet using a wide metal spatula, placing cutouts ½ in. apart. Garnish tops of cutouts with additional granulated sugar, pistachios and lemon zest, if desired.

    6. Bake for 10 to 12 minutes or until edges are light golden brown. Transfer cookies to wire racks to cool completely.

    7. To assemble sandwiches, use paper edges to lift ice cream out of pan. Cut ice cream into 8 (2¾-in.) squares using a cookie cutter that is at least 1 in. high. Sandwich 1 ice cream square between 2 cookies; gently press down. Cover and freeze until serving or up to 1 week.

    Nutrition facts


    640 Calories per serving

    Amounts Per Serving

    • Total Fat: 34g
    • Cholesterol: 90mg
    • Sodium: 250mg
    • Total Carbohydrates: 80g
    • Protein: 8g

    Daily Values

    Iron 10%
    Calcium 15%
    Vitamin D 0%
    Potassium 2%