Orange ice cream infused with lavender sandwiched between two luxurious blueberry cookies.
Can I get a moment of silence?
And I have to tell you, these beautiful little treats are every bit as delicious as they look in the picture - maybe even more so! Better still, they're incredibly easy to make and the blueberry cookie base - originally created by at Serious Eats - is a to die for recipe all on its own, but sandwiching the lavender orange ice cream, the cookies are like little orbs from heaven!
Visit the printable recipe here: Blueberry Orange and Lavender Ice Cream Sandwiches
Or make them along with me, this time in my son's loft apartment in Vancouver BC!
- 2 cups (10 ounces) all purpose flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 3/4 cup packed light brown sugar
- 3/4 cup granulated sugar
- 16 tablespoons butter, melted
- 1 teaspoon vanilla extract
- 2 eggs
- 1 cup blueberries
- 6 cups vanilla ice cream
- 1 tsp dry lavender buds
- 2 heaping tbsp frozen orange juice concentrate
- In a large mixing bowl, whisk together the all purpose flour, baking soda, and salt.
- In another bowl, whisk together the brown sugar, granulated sugar, and melted butter until smooth. Whisk in the vanilla extract and eggs until combined.
- Add the wet mixture to the dry and stir with a spatula until just incorporated. next, gently mix in the fresh blueberries.
- Cover the dough with plastic wrap and let chill for at least two hours or overnight.
- When ready to bake, drop an eighth of a cup or 2 tbsp at a time, of the cookie dough onto a parchment lined baking sheet. Do this to make 8 large cookies for your sandwich bases. Bake these for app 15 - 17 minutes, just until they're firm enough to turn over, and then gently turn over using a spatula. Once turned over, press them down to flatten using your spatula - this makes the perfect, slightly cakey cookie base for an ice cream sandwich! (use up the additional dough to make a plate of yummy smaller blueberry cookies!)
- Bake for another 7 to 10 minutes until the cookies are golden and firm. Let cool in the pan 10 minutes and then transfer to racks. Cool completely and then place in the freezer before filling.
- To make the lavender orange ice cream simply add 1 tsp of dry lavender buds to 6 cups of vanilla ice cream along with 2 heaping tbsp of frozen orange juice concentrate. Mix well and then place in even amounts onto the cookie bases, using a second cookie, smoosh it all together, wrap in plastic, and freeze for an hour before serving.
About Lyndsay the Kitchen Witch
Lyndsay Wells is a professional trainer, writer, and program developer with a passion for food and cooking. She is an award winning recipe developer, and a website ambassador for Kraft Foods Canada. Lyndsay believes cooking should be approachable and easy and has great tips and ideas for putting together sophisticated looking dishes that cooks of all levels can accomplish.
Visit her on her blog, The Kitchen Witch or on her YouTube Channel where she puts out three new cooking videos each week.