📖 Instructions

1. First, make the blackberry lavender ice cream. In a saucepan, combine blackberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the blackberries have broken down and the mixture has thickened slightly, about 10-15 minutes. This creates a lush, fruity base for your ice cream.
2. Next, push the blackberry mixture through a fine-mesh sieve to remove the seeds. Discard the seeds and set the smooth blackberry puree aside to cool. It's fine if there are a few seeds, adds a bit of character, in my opinion!
3. In a separate bowl, whisk together the milk, heavy cream, lavender extract, and a pinch of salt. Whisk until well combined. I sometimes like to add a drop or two of purple food coloring to enhance the color, but that's totally optional.
4. Combine the cooled blackberry puree with the milk mixture. Stir gently until everything is evenly combined. Remember to taste and adjust sweetness if needed. Everyone has a different sweet tooth!
5. Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions. This usually takes about 20-25 minutes. The ice cream should be thick and creamy. If it looks more like soup, then you're doing something wrong...
6. While the ice cream is churning, prepare the lavender shortbread cookies. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. You'll know it's ready when it looks like a cloud of sugary goodness.
7. Beat in the egg and lavender extract until well combined. Don't overmix! That's a common mistake. Just mix until everything is incorporated.
8. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. The dough should come together easily, but don't worry if it seems a little crumbly.
9. Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes. This step is important! Chilling the dough prevents the cookies from spreading too much in the oven.
10. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. This will prevent the cookies from sticking and make cleanup a breeze.
11. Roll out the chilled dough on a lightly floured surface to about 1/4-inch thickness. Use cookie cutters to cut out desired shapes. I like to use round or square cutters for ice cream sandwiches.
12. Place the cookies on the prepared baking sheets and bake for 10-12 minutes, or until the edges are lightly golden brown. Keep a close eye on them! They can burn quickly.
13. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. They should be crisp and tender.
14. Once the ice cream is churned and the cookies are cooled, it’s time to assemble the ice cream sandwiches. Scoop a generous amount of blackberry lavender ice cream onto the bottom of one cookie.
15. Top with another cookie, pressing down gently to create a sandwich. Don't press too hard, or the ice cream will squish out the sides!
16. Smooth the edges of the ice cream with a spatula or knife for a neat appearance. If desired, roll the edges in sprinkles, chopped nuts, or crushed cookies for added flair. I love using crushed freeze-dried blackberries for an extra pop of flavor and color.
17. Wrap the assembled ice cream sandwiches in plastic wrap and freeze for at least 30 minutes to allow them to firm up. This will make them easier to handle and prevent the ice cream from melting too quickly.
18. Enjoy your homemade blackberry lavender ice cream sandwiches! These are best served immediately or stored in the freezer for later enjoyment. Remember, sharing is caring... unless you want them all for yourself!