Lavender Blackberry Ice Cream Sandwiches

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Honee Bee Home challenged me to make a baked treat using lavender, blackberries, gin and ice cream to compliment her Blackberry Lavender Gin Milkshake. Well, challenge accepted!

These grown-up ice cream sandwiches use a variation of my Mamaw's shortbread cookies paired with my homemade Blackberry Gin & Tonic Swirl Ice Cream. Though the components come together quickly, you’ll have to wait a bit—or should—for the ice cream to set or else you might have a sticky, slidey mess. Patience is key here, but they won't disappoint!

The boozy Gin & Tonic ice cream is tempered by the blackberry jam and lemon-lime flavoring. For my ice cream, I used lemon-lime flavored soda instead of Tonic Water and was very happy with the results. I took a shortcut and used store-bought seedless blackberry jam. But if you have blackberries, are a jam maker, and want to make your own jam, by all means go for it! I’d recommend making it seedless as the seeds could add a mouthfeel (and annoyance) that you might not enjoy.

Once the cookies are completely cool and the ice cream is set, it’s time to make your sandwiches!

Use the same cookie cutter you used for your cookies to cut out portions of ice cream, sandwich the ice cream between two cookies, and place in freezer until ready to serve.

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Yield: 6

Author: Sweet Tea & Fried Pies

Lavender Blackberry Ice Cream Sandwiches

These grown-up ice cream sandwiches pair a variation on my Mamaw's shortbread cookies with homemade Blackberry Gin & Tonic Swirl Ice Cream. They take a little time, but I promise they won't disappoint!

Prep time: 10 MCook time: 6 hourTotal time: 6 H & 10 M

Ingredients:

Blackberry Gin & Tonic Ice Cream (makes about 1½ quarts)

½ cup of white sugar (may increase to 1 cup if using tonic water)
2 tablespoons lemon juice
3 tablespoons gin
½ cup tonic water or 7up or other lemon-lime flavored soda
2½ cups heavy cream
⅓ cup seedless blackberry jam

Lavender Shortbread Cookies (makes 12 two-inch cookies)

2 cups of sifted all-purpose flour
¼ teaspoon baking powder
1 cup unsalted butter, soften
½ cup sifted powdered sugar
1 teaspoon lemon extract
1½ teaspoons culinary lavender buds

Instructions:

To Make the Ice Cream

In a large bowl mix together sugar, lemon juice, gin and tonic water or lemon-lime soda. Stir the ingredients until the sugar is dissolved.
Whisk in the cream until it's the texture of a thick shake, but very be careful not to whip it.
Line 2 quart baking pan with plastic wrap. Transfer ice cream base to the pan and smooth ice cream evenly into pan with a spoon. It should be about 1-inch thick. Cover with plastic wrap and place it in your freezer. Freeze until soft the consistency of soft serve—firm but not hard.
Remove from freezer and dot the blackberry jam onto the ice cream and use a knife to create swirls. If your jam is firm, you may need to gently warm it, but allow to cool before adding to ice cream.
Cover with a small piece of plastic wrap, sticking directly to ice cream. Cover with a piece a parchment paper that fits just the surface of the ice cream. Cover the pan tightly with more plastic wrap. Freeze until firm, about 6 hours or overnight.

To Make the Cookies

While the ice cream is setting, make your cookies.
In a medium bowl, sift together flour and baking powder and set aside.
Cream butter and powdered sugar in a large bowl or standing mixer until light and fluffy. Gradually blend in flour mixture.
Stir in lavender buds.
Divide the dough in half and shape into two large balls. Flatten the ball of dough into a ½” thick disk and wrap in plastic wrap. Chill for 2 hours in the refrigerator.
Preheat oven to 300 degrees and line two baking sheets with parchment paper.
Roll the dough out between two sheets of parchment paper, keeping it to a ¼” thickness. Using a 3-inch round cookie cutter, cut and place on prepared baking sheets about 1 inch apart. To keep cookies from spreading, place entire baking sheet of unbaked cookies into the freezer for 5 minutes.
Bake for about 20 minutes. Cookies will be pale but set.
Cool on baking sheet 2 minutes and then carefully move to a wire cooling rack and allow cookies to fully cool.

Assembly

Once the cookies are completely cool, take out the ice cream from your freezer. Use the same cookie cutter to cut out portions of ice cream, sandwich the ice cream between two cookies, and place in freezer until ready to serve.

Notes:

This ice cream can also be made in an ice cream maker following the manufacturer's instructions.

Calories

869.30

Fat (grams)

66.93

Sat. Fat (grams)

41.98

Carbs (grams)

62.72

Fiber (grams)

1.72

Net carbs

61.00

Sugar (grams)

43.95

Protein (grams)

5.71

Sodium (milligrams)

64.39

Cholesterol (grams)

193.40

Did you make this recipe?

Tag @sweetteafriedpies on instagram and hashtag it #sweetteafriedpies

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Bee Sweet Honey Cake

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Cake and cocktails go hand in hand just as nature intended. And honey and limes? They do, too!

I believe I’ve professed my love of honey before. Honey is so complex; it can be floral, fruity, smoky, woody, spicy, nutty or earthy. It truly depends on where your honey was harvested. For this recipe, I recommend being super choosy about your honey since the honey is the star of this bake.

Clover honey is one of the most highly recognized and typically found on grocery shelves, but if you’re lucky enough to have access to locally-sourced honey, go for it! The flavors are generally bolder and even more complex than its grocery store cousins.

The flavor profile of this cake was inspired Honee Bee Home’s Bee Sweet cocktail. It’s delicious. In her cocktail, the crisp brightness of the lime is tamed by the sweet florally honey. And the rum ups the ante by adding a bit more depth to the honey flavor.

My Bee Sweet Honey Cake is the cake manifestation of her cocktail and combines fresh lime, honey, and a splash of rum. Though you can use a normal 9-inch cake pan for this recipe, I found these cute Honeycomb Cake Molds that were perfect for the occasion!

useful tools for making Bee sweet honey cake

Like this recipe? Follow me on Instagram for lots more recipes just like this one! And don’t forget to pin this recipe to Pinterest for later by clicking on the image below.

Yield: 19

Author: Sweet Tea & Fried Pies

Bee Sweet Honey Cake

The flavor profile of this cake was inspired Honee Bee Home’s Bee Sweet cocktail. It’s delicious. And like her cocktail, the crisp brightness of the lime in this cake is tamed by the sweet florally honey. The rum is ups the ante by adding a bit more depth to the honey flavor.

Prep time: 10 MCook time: 45 MTotal time: 55 M

Ingredients:

1¾ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup vegetable oil
½ cup honey
¾ cup granulated sugar
¼ cup light brown sugar
2 large eggs
½ teaspoon vanilla extract
½ cup black tea
¼ cup lime juice
4 tablespoons dark rum
Zest of 2 limes

Instructions:

Preheat oven to 350°F. Generously grease one 9-inch cake pan or one silicon honeycomb cake mold with non-stick cooking spray.
In the bowl of a standing mixer with the whisk attachment, combine the flour, baking powder, baking soda, and salt until fully incorporated and lump free.
Make a well in the center of the flour mixture with the back of a large spoon, and then add the oil, honey, sugars, eggs, vanilla, tea, lime juice, rum and lime zest.
Using the paddle attachment, mix together until thick, well blended and smooth.
Place cake pan or mold on a cookie sheet and spoon the batter into the prepared pan.
Bake cakes for 35-45 minutes until a tester comes out clean. Let cake cool 15 minutes before inverting onto a wire rack to cool completely.

Calories

175.60

Fat (grams)

6.37

Sat. Fat (grams)

0.61

Carbs (grams)

27.50

Fiber (grams)

0.54

Net carbs

26.96

Sugar (grams)

17.77

Protein (grams)

1.94

Sodium (milligrams)

82.83

Cholesterol (grams)

19.58

Did you make this recipe?

Tag @sweetteafriedpies on instagram and hashtag it #sweetteafriedpies

Created using The Recipes Generator