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.

Blackberry-Brown Sugar Ice Cream Sandwiches | Tutti Dolci
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-Brown Sugar Ice Cream Sandwiches | Tutti Dolci
Blackberry-Brown Sugar Ice Cream Sandwiches | Tutti Dolci

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Blackberry-Brown Sugar Ice Cream Sandwiches

  • Yield: 13 ice cream sandwiches


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)


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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


  1. hehe! I think I have enough berries to keep me happy until September (if only!). 😀
    Gorgeous photos!! Love the deep purple. I’ll have five cookies, please!!

  2. I cannot wait to see fresh peaches at the farmers’ market…I think we still have a few more weeks. Both your ice cream and cookie recipes look amazing!

  3. These sandwiches look absolutely gorgeous! I’m really happy it’s finally summer so I get to eat all the ice-cream hehehe.
    The flavor combo you went with sounds amazing – I simply adore these! <3

  4. That is THE most beautiful colored ice cream I have ever seen. I know of a bride who I have to send this to. This is her wedding color. Ice cream sandwiches are part of my fond childhood memories. The few times I buy a novelty ice treat, its an ice cream sandwich.

  5. How adorable is this recipe! These are super cute and I love the beautiful color in between the cookie sandwich! Blackberries are soooo so good! I’m slightly jealous of all your fresh berries, Blackberries don’t ripen until August in MN :/ That’s still kinda far away! Thanks for sharing! Pinned for later 🙂

  6. Donut peaches!!! Ohhh I miss them. Hope they will be still around when I go back but I remember those season is so short. I love your summer posts – endless recipes that I want to try (and eat!). These gorgeous ice cream sandwiches look perfect for adult snack. 🙂

  7. The wondrous color of the blackberry ice cream is so gorgeous I’d have a hard time sharing the ice cream sandwiches! A very tempting summer recipe!

  8. These are so gorgeous! The color of that blackberry ice cream is phenomenal — and those brown sugar cookies, soft even from the freezer? Love this so much.

  9. Wish I still had a pool to sit beside and eat a handful of those ice cream sammies by. Might have to make a batch and go crash my brother’s pool. He he. I can’t seem to keep the fruit around long enough to make anything with it, it’s been so good. Hope you are enjoying summer.

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