blackberry-brown sugar ice cream sandwiches
At last it feels like summer thanks to the bounty of fruit and berries I picked up at the farmers’ market last week. With my arms full of donut peaches, cherries, blueberries, and blackberries, I felt like I won the lottery. One of the best ways to spend a summer evening is sitting on the side of the pool, watching the stars flicker through the deep night sky while indulging in an ice cream sandwich.
These blackberry-brown sugar ice cream sandwiches are my current treat of choice. The Soft Batch-style brown sugar cookies stay nice and chewy, even straight from the freezer. Pair those caramel notes with beautifully creamy blackberry ice cream and you’ll want summer to last forever.
Blackberry Ice Cream
- 3 cups blackberries
- 2 Tbsp cornstarch
- 2 cups half-and-half, divided
- 2/3 cup sugar
- 1 Tbsp Chambord
- 1/4 tsp salt
Brown Sugar Cookies
- 1 2/3 cups flour
- 1 tsp cornstarch
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, at room temperature
- 3/4 cup light brown sugar
- 1 large egg
- 2 tsp vanilla extract
- 1 Tbsp dark honey (or molasses)
- For the ice cream, puree blackberries in a food processor and strain through a fine mesh sieve into a saucepan, pressing firmly on solids. Whisk together cornstarch and 3 tablespoons half-and-half in a small bowl; set aside. Add remaining half-and-half, sugar, Chambord, and salt to saucepan; bring to a boil over medium-high heat while whisking constantly. Whisk in cornstarch mixture. Return to a boil and cook for 1 to 2 more minutes, stirring until thickened. Remove from heat and cool to room temperature, then cover and chill for 6 hours in the refrigerator.
- Pour chilled ice cream mixture into frozen cylinder of ice cream maker; freeze according to manufacturer’s instructions. Spoon mixture into a freezer-safe container and place in the freezer for several hours, until firm.
- For the cookies, whisk together flour, cornstarch, baking soda, and salt in a medium bowl. Beat butter and brown sugar in a large mixer bowl at medium speed until creamy. Add egg, vanilla, and honey, beating to combine. Reduce speed to low and gradually add flour mixture; beat just until incorporated. Cover dough and chill in the refrigerator for 2 hours.
- Preheat oven to 350°F and line two baking sheets with silicone mats or parchment paper. Form 26 (1 1/4-inch) balls of dough and place two inches apart on prepared baking sheets; flatten slightly. Bake, rotating pans halfway through, for 8 minutes, until edges are set. Immediately press baked cookies with the bottom of a glass to flatten slightly. Cool for 4 minutes on baking sheets, then transfer to a wire rack to cool completely. Freeze cookies in an airtight container for at least one hour.
- To assemble sandwiches, use a small cookie scoop to place a scoop of ice cream between two chilled cookies and press lightly. Place assembled ice cream sandwiches on a baking sheet and cover with plastic; return to the freezer for two hours. Wrap sandwiches individually in plastic wrap and store in the freezer for up to 7 days. Let stand at room temperature for 5 minutes before serving.
You’ll only need about half the batch of ice cream for the sandwiches. If you are serving a crowd or have the freezer space, double the brown sugar cookie recipe.
- Calories: 230