Jam
3 cups fresh or frozen blueberries
1/4 cup honey
1/2 Tablespoon lemon juice
1-1.5 Tablespoons dried lavender
Cookies
1.5 sticks unsalted butter, room temperature
1/4 cup honey
1 teaspoon vanilla extract
2 1/4 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon salt
4 ounces white chocolate, finely chopped
1/4 cup granulated sugar
1 teaspoon dried lavender
1 quart vanilla ice cream
Instructions
- To make the jam. Add the blackberries, honey, lemon juice, and lavender to a medium-size pot set over high heat. Bring the mixture to a boil. Once boiling use a potato masher or fork to break down and mash the berries. Continue to cook for 5-8 minutes or until the jam has reduced and thickened by 1/3. Remove from the heat and let cool. This should thicken more as it cools.
- Line a 9×13 inch pan with parchment paper. In a bowl, combine the ice cream and jam until swirled/mixed. Don’t over mix, you want swirls. Spread the ice cream in an even layer, then cover and freeze until firm, at least 2 hours.
- Preheat oven to 350° F. In a bowl, cream together the butter, honey, and vanilla until combined, 3-5 minutes. Add the flour, baking soda, cinnamon, and salt. Beat until combined. Mix in the white chocolate. Add 1 tablespoon of water at a time, until the dough comes together and forms a ball.
- Divide the dough in half. Roll out one disk of dough between 2 floured pieces of wax paper to about 1/4 inch thickness. Cut 24 squares (roughly 2×2 inch). Transfer the cookies to a parchment-lined baking sheet. Repeat with the remaining disk of dough.
- Combine the lavender and sugar, then lightly sprinkle the lavender sugar over the cookies. Bake 10-12 minutes. Let cool.
- Remove the slab of ice cream from the freezer, cut into 12 squares. Sandwich the ice cream between the cookies. Freeze. Enjoy!
Adapted from: HalfBakedHarvest.com
