5.0 stars (based on 2 reviews)
The perfect summer combo
Buttery, fragrant, lavender shortbread
Creamy, homemade blueberry ice cream
Recipe
-
Prep Time: 25 min
- 2 cups fresh blueberries
- 1/2 granulated sugar (*see note)
- 1 tsp fresh lemon juice
- Pinch of salt
- Zest of half a lemon
- 2 cups heavy whipping cream, cold
- 14 ounce sweetened condensed milk
- 1 tsp vanilla extract
- 11 tbsp unsalted butter, softened, room temp
- 1/2 cup lavender sugar (see below)
- 1 1/2 cup Bob’s Red Mill 1:1 GF flour
- 1/4 tsp sea salt
- 1/2 tsp vanilla
- Turbinado sugar for topping
- eggwash, one egg whisked with a tsp of cream
- 2 tbsp dried lavender buds (edible)
- 1/2 cup sugar
- 1 tsp lemon zest
- Shortbread: As you pull your shortbread dough together (or even when rolling it out) if you find that it is crumbling (this often happens when baking gluten free) add a tbsp or two of soft butter to the dough and knead with your hands. I have found this helps moisten the dough back up if it gets a little too dry.
- Ice Cream: When done mixing the ice cream and ready to freeze, placing parchment paper in your pan will help you lift it out and cut into squares later.
- Shortbread Cookies: When you have cut your dough into shapes and are ready to bake, it’s important to chill the cookies in the fridge. Shortbread bakes really well when its cold. Don’t skip this step!
- I have found that cutting the ice cream with a cookie cutter is kind of hard. It’s definitely easier to cut the ice cream with a knife after you have made an indentation or print with the cookie cutter. The ice cream shapes dont have to be perfect!
- For mixing: If you don’t have a stand mixer (they are so expensive) a hand mixer usually works just fine as an alternative!
Wait Time: 24 hours (lavender sugar)
Bake Time: 10 min
Yields: 1 Quart Ice Cream, 16 cookies, 8 Sandwiches
What you need
Blueberry Ice Cream
GF Shortbread Cookies
Lavender Sugar
What to do
1. For the lavender shortbread cookies, we need to make our lavender sugar at least 24 hrs in advance! Place lavender buds, lemon zest and sugar in a bowl. Mix with your hands so that the oils from the zest and lavender are released. Cover with plastic wrap and set to the side. The sugar can stay at room temperature.
2. For the blueberry ice cream, place blueberries, sugar, salt, lemon juice and zest in a medium sauce pan and cook over medium heat. We want the blueberries to burst, break down and reduce. This takes about 15 minutes. Place a mesh sieve over a medium bowl and pour the cooked blueberry mix over the sieve. You can use a rubber spatula to push down on the blueberries to release any additional juices! Set to the side to cool.
3. Using a stand mixer and whisk attachment (hand mixer also works!), whisk whipping cream at medium speed then increase to high speed. Once you see thick and stiff peaks forming, turn off mixer. Pour in condensed milk, vanilla, and fold with a rubber spatula. Next, add the cooled blueberry sauce, mix well with rubber spatula. Pour ice cream mix into an 8×8 pan, lined with parchment paper (*see note). Freeze for at least 5-6 hours.
4. For the lavender shortbread cookies, prepare a stand mixer with paddle attachment (hand mixer also works). Place butter in the bowl. Pour lavender sugar into a mesh sieve over the butter in the bowl (we use a sieve at this point because we want to use the infused sugar from the lavender, not the actual buds themselves :)). Cream the butter and sugar for about two minutes until light and fluffy. Add vanilla, salt and gf flour. Mix until the dough comes together. Turn off mixer and pour the dough onto plastic wrap or parchment paper. Form the dough into a square or rectangle. Cover the dough by either wrapping it in the plastic wrap or parchment. Chill in fridge for about 1-2 hours.
5. Remove shortbread dough from fridge and let it rest for about 15-20 minutes (dough needs to soften before rolling and cutting). Roll dough out to about 1/4 inch thick. At this point you can cut the dough into whatever shapes you prefer. Rectangle, circle, hearts, whatever. This shortbread recipe makes about 16 cookies. Brush cookies with an eggwash, then sprinkle with some sugar. Place in fridge to chill for about 20 minutes. Preheat oven to 350 (*see note).
6. Bake cookies for about 9-10 minutes. Then let them rest for about 30 minutes. Shortbread is very tender and needs time to cool so the cookies can stabilize.
7. Time to assemble our ice cream sandwiches. Remove blueberry ice cream from the fridge, and let it rest for about 5 minutes. Remove plastic wrap and/or parchment paper, and place the same cookie cutter you used for the cookies onto the ice cream and press the cutter down creating an indentation… we are creating the filling mold for each ice sandwich. (approx. 8 ice cream shapes). You can use a knife to help with the cutting process after you have imprinted the ice cream with the cookie shape (*see note).
8. Flip four cookies over, so the sugar sides are down. Place the ice cream molds on top of each cookie. Take the other four cookies and place them sugar side up on top of the ice cream. BIM BAM, you got yourself some ice cream sandwiches! Freeze for 1-2 weeks (I doubt they will last that long)
If you try this recipe, I would love your feedback! Please leave a star rating, a comment below or on the reel in Instagram! Also please share what you made and tag @eatmaudes !! Thank you so much for stopping by and making yumminess with me!
Helpful tips
