Blackberry Buttermilk Ice Cream Sandwiches
It came to me like a dream, visions of ice cream sandwiches dancing in my head. My sweet fortune, my delicious destiny, like some dessert seer gazing into my crystal ball (made of blown sugar, obviously).
The image in my head, with all its glorious layers, proved to be trickier than anticipated to actually execute in this realm. Figuring out the logistics of the assembly gave me a serious brain freeze, and at times I felt like this recipe was more nightmare than dream. First the cookie was too thick, then it was too crumbly, or the jam was too thin and runny, or the proportions of the whole thing were off, making it weirdly huge and hard to eat. I even briefly considered turning this into a terrine instead to resolve my issues (an idea which I promptly scrapped when I realized that sugar cookies are far superior to sponge cake).
As it turns out, the 4th try is a charm.
The result of this kitchen sorcery is a gorgeously layered and robustly flavored frozen treat, each layer yielding to the next in a cacophony of summery flavors and buttery cookie.
If some blackberry is good, then more is better, as evidenced by the layers of deep purple blackberry jam that sit back-to-back with the creamy ice cream. While you could certainly use store-bought blackberry jam here, my version is spiked with vanilla and almond and really can’t be beat (in fact, you may even want to make double [er, triple?] and preserve some for later use).
All this, sandwiched between two almond-scented sugar cookies that (and this is key to a successful ice cream sandwich) stay perfectly soft, even right out of the freezer.
That’s what I call a dessert trifecta.