Description
Experience the delightful floral notes of homemade Lavender Vanilla Bean Ice Cream Sandwiches. These easy-to-make desserts feature creamy lavender-infused ice cream nestled between soft, buttery vanilla cookies, perfect for a refreshing treat or an elegant dessert.
Ingredients
Scale
For the Lavender Vanilla Bean Ice Cream:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 tablespoon dried culinary lavender
- 1 vanilla bean, split and scraped, or 2 teaspoons vanilla extract
- 4 large egg yolks
- 1/4 teaspoon salt
For the Cookies:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
For Assembly and Finishing:
- Optional 2 tablespoons powdered sugar for dusting
Instructions
- Infuse the Cream: In a saucepan, combine heavy cream, milk, and dried culinary lavender. Warm gently over medium heat until steaming but not boiling. Remove from heat and steep the lavender for 20 minutes. Strain out lavender buds and set aside the infused milk mixture.
- Prepare the Ice Cream Base: In a separate bowl, whisk together egg yolks and granulated sugar until pale and creamy. Slowly temper the warm lavender-infused milk into the yolk mixture while whisking continuously to prevent curdling.
- Cook the Custard: Return the combined mixture to the saucepan and cook over low heat, stirring constantly until it thickens enough to coat the back of a spoon. Remove from heat, then stir in the vanilla bean seeds or vanilla extract and salt. Chill the mixture completely in the refrigerator.
- Churn the Ice Cream: Once chilled, pour the custard into an ice cream maker and churn according to manufacturer instructions until it reaches a soft-serve consistency. Transfer to a freezer-safe container and freeze until firm.
- Make the Cookies: Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper. In a mixing bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy. Add the egg and vanilla extract, mixing well to combine.
- Mix the Dough: In another bowl, whisk together all-purpose flour, baking soda, and salt. Gradually add dry ingredients to the wet mixture, stirring until a soft dough forms.
- Shape and Bake Cookies: Scoop small rounds of dough onto the prepared baking sheets, spacing them evenly and flatten slightly with your fingers. Bake for 10 to 12 minutes until the edges are set and lightly golden. Remove from oven and cool completely on wire racks.
- Assemble the Sandwiches: Once cookies and ice cream are ready, soften ice cream slightly for easier scooping. Place a scoop of lavender vanilla ice cream on the flat side of one cookie, then top with another cookie. Gently press together to form a sandwich.
- Freeze the Sandwiches: Place assembled sandwiches on a tray and freeze until firm, about 1-2 hours. Before serving, dust with powdered sugar if desired.
Notes
- Use only culinary-grade lavender to avoid bitter flavors.
- Allow ice cream to soften slightly before assembling for easier scooping.
- Ice cream sandwiches can be wrapped individually and stored in the freezer for up to 1 week.
- If you don’t have an ice cream maker, use the no-churn method by freezing the custard in a shallow container and stirring every 30 minutes until firm.
