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