Blackberry Swirl Ice Cream Sandwiches

Blackberry swirl ice cream sandwiches.

Chewy oatmeal cookies bookend a thick layer of homemade vanilla bean ice cream studded with a blackberry swirl in this cool, sweet – and simply irresistible – summer treat. After assembling the decadent ice cream sandwiches, layer any leftovers (I’m looking at you, cookie crumbles) in a freezer-proof container, store in freezer and enjoy with a spoon later.

Blackberry Swirl Ice Cream Sandwiches

Yields | 4 to 6 ice cream sandwiches |

Blackberry Swirl

  • 2 cups fresh blackberries
  • ¼ cup sugar
  • 1 squeeze fresh lemon juice
  • 1 Tbsp cornstarch

Vanilla Bean Ice Cream

  • 2 cups heavy cream
  • 1 cup whole milk
  • ¾ cup sugar
  • 1 vanilla bean, split and seeds scraped

Oatmeal Cookies

  • ¾ cup all-purpose flour
  • 1 cup rolled oats
  • ½ tsp baking soda
  • ⅛ tsp cinnamon
  • ¼ tsp kosher salt
  • ½ cup (1 stick) unsalted butter, room temperature
  • ¾ cup packed light brown sugar
  • 1 large egg
  • ½ tsp vanilla extract

| Preparation – Blackberry Swirl | In a saucepan, mash blackberries and sugar with a potato masher until blackberries are broken down and juices form. Set over medium heat and bring to a simmer, stirring occasionally. Remove from heat and strain mixture into a clean container; discard blackberry seeds. Transfer mixture to a clean saucepan; add lemon juice. Over medium heat, bring mixture to a simmer. Meanwhile, combine cornstarch with 1 tablespoon cold water. Stir cornstarch slurry into simmering blackberry mixture and then bring to a boil; stirring constantly, boil until mixture thickens, approximately 1 minute. Remove from heat and pour into a shallow, heatproof container. Let cool completely, then cover and refrigerate until ready to use.

| Preparation – Vanilla Bean Ice Cream | In a medium saucepan, combine all ingredients (including scraped vanilla bean pod). Set over medium heat and bring to a simmer. Once simmering, pour mixture into a clean bowl and set on wire rack to cool, 20 to 30 minutes. Transfer bowl to refrigerator to chill thoroughly, at least 8 hours.

Line an 8-by-8-inch baking pan with aluminum foil; set in freezer until ready to use. Remove chilled ice cream mixture from refrigerator; discard vanilla bean pod. Pour mixture into an ice cream maker and process according to the manufacturer’s instructions.

Using a rubber spatula, transfer half of the ice cream to prepared baking pan and spread into an even layer; drizzle half of the blackberry swirl on top. Spread remaining ice cream into an even layer on top; drizzle with remaining blackberry swirl. Using a toothpick, lightly swirl ice cream and blackberry layers together. Cover and freeze (a very cold chest freezer is best, but the freezer connected to your refrigerator will also get the job done) until ice cream is firm, at least 8 hours.

| Preparation – Oatmeal Cookies | Preheat oven to 350ºF. Line a large baking sheet with parchment paper. In a small bowl, combine flour, rolled oats, baking soda, cinnamon and salt. Set aside. 

In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, approximately 2 minutes. Add egg and vanilla extract; mix to combine. On low speed, add flour mixture; mix until just combined. Remove bowl from stand mixer and transfer to refrigerator to chill dough, 10 minutes.

Portion out 2 tablespoons of chilled dough at a time, roll each into a ball and set on prepared baking sheet, spacing dough balls approximately 2 inches apart. Bake, 11 to 12 minutes or until cookies are lightly golden. Remove from oven and set on wire rack to cool completely. 

| Assembly | Remove ice cream from freezer. Using a cookie cutter, cut out 3 ¼-inch rounds (adjust according to the size of your oatmeal cookies). With an offset spatula, transfer each ice cream round onto an oatmeal cookie and top with a second cookie. Alternately, use an ice cream scoop to scoop out mounds of ice cream and sandwich them between two cookies (this will produce more ice cream sandwiches). Serve immediately.

Teresa Floyd is a Kansas City-based food writer, editor for the online food publication feedfeed and contributing monthly columnist for Feast Magazine’s Sugar Rush. Find her current creations on Now, Forager, a pastry blog featuring seasonal desserts.

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