📖 Instructions

1. **Make the Blackberry Lavender Ice Cream:** In a medium saucepan, combine blackberries, sugar (from the ice cream ingredients), and lemon juice. Cook over medium heat, stirring occasionally, until the berries release their juices and soften (about 8-10 minutes).
2. Use an immersion blender (or transfer to a regular blender) to puree the blackberry mixture until smooth. Strain the puree through a fine-mesh sieve to remove the seeds. This step is important for a creamy texture!
3. In a separate bowl, whisk together heavy cream, milk, lavender extract, and salt. Stir in the blackberry puree.
4. Chill the mixture in the refrigerator for at least 4 hours, or preferably overnight. This allows the flavors to meld and the mixture to cool completely, which is crucial for proper churning.
5. Pour the chilled mixture into your ice cream maker and churn according to the manufacturer's instructions. This usually takes about 20-25 minutes, until the ice cream has a soft-serve consistency.
6. Transfer the ice cream to an airtight container and freeze for at least 2 hours to harden further. I find this helps the sandwiches hold up better.
7. **Prepare the Honeycomb:** Line a baking sheet with parchment paper. This will prevent the honeycomb from sticking and make cleanup a breeze.
8. In a medium saucepan, combine sugar (from the honeycomb ingredients) and honey. Cook over medium heat, stirring constantly until the sugar dissolves.
9. Once the sugar has dissolved, stop stirring and let the mixture come to a boil. Use a candy thermometer to monitor the temperature. Cook until it reaches the hard crack stage (300°F or 149°C). Be patient and don't stir!
10. Remove the saucepan from the heat and quickly whisk in the baking soda. The mixture will foam up rapidly. Be careful, as it will be very hot!
11. Immediately pour the foamy mixture onto the prepared baking sheet. Do not spread it out. Let it cool completely and harden. This usually takes about 30 minutes.
12. Once the honeycomb is completely cool and brittle, break it into small pieces. You can use a knife or simply crumble it with your hands.
13. **Bake the Cookies:** Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
14. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg and vanilla extract.
15. In a separate bowl, whisk together flour, baking powder, and salt.
16. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can result in tough cookies.
17. Roll out the dough on a lightly floured surface to about 1/4 inch thickness.
18. Use cookie cutters to cut out desired shapes. Place the cookies on the prepared baking sheets.
19. Bake for 8-10 minutes, or until the edges are lightly golden brown. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
20. **Assemble the Ice Cream Sandwiches:** Once the cookies, ice cream, and honeycomb are all ready, it's time to assemble the sandwiches!
21. Place a scoop of ice cream on the flat side of one cookie. Sprinkle generously with crumbled honeycomb.
22. Top with another cookie, flat side down. Gently press the cookies together to create a sandwich.
23. Repeat with the remaining cookies, ice cream, and honeycomb.
24. If desired, you can roll the edges of the ice cream sandwiches in extra crumbled honeycomb for added texture and flavor.
25. Wrap each ice cream sandwich in parchment paper or plastic wrap and freeze for at least 30 minutes to firm up before serving. This will make them easier to handle and prevent the ice cream from melting too quickly. Enjoy!