Blackberry Crumble Ice Cream Sandwiches

What better way to celebrate summer arriving than ice cream sandwiches? These blackberry cobbler-inspired ice cream sandwiches feature a soft and chewy oatmeal cookie paired with a homemade, no-churn, super easy blackberry vanilla ice cream and finished off with a drizzle of dark and white chocolate.

Blackberry Crumble Ice Cream Sandwiches

Makes 15 Ice Cream Sandwiches

Ingredients

For the no-churn ice cream:

• 1 (14-ounce) can sweetened condensed milk

• 2 cups whipping cream

• 1 teaspoon vanilla bean paste

• 2 1/2 cups blackberries, sliced in half

For the cookies:

• 1 2/3 cups all-purpose flour

• 3/4 teaspoon baking soda

• 1/4 teaspoon salt

• 1/2 teaspoon ground cinnamon

• 1 cup salted butter, softened

• 1 cup cane sugar

• 1/2 cup packed brown sugar

• 1 egg

• 2 teaspoons vanilla extract

• 1 1/2 cups quick-cooking oats

For the chocolate drizzle:

• 1/4 cup dark chocolate chips

• 1/4 cup white chocolate chips

• 2 teaspoons coconut oil

Directions

1. In a medium bowl, combine the condensed milk and vanilla.

2. In a large bowl, beat the heavy cream until stiff peaks form.

3. Pour the condensed milk mixture over the whipped cream and gently fold until combined.

4. Gently fold in the halved blackberries.

5. Pour mixture into a 9x5 inch loaf pan.

6. Cut a piece of parchment paper to fit exactly over the top of the pan, touching the ice cream mixture. This will prevent any ice crystals from forming. Alternatively, you can cover with plastic wrap.

7. Freeze until firm, about 7 hours, preferably overnight.

8. Meanwhile, make the cookies. Preheat oven to 350°F. Line or grease a baking sheet.

9. In a medium bowl, combine the flour, baking soda, salt, and cinnamon. Set aside.

10. In a bowl of an electric mixer fitted with the whisk attachment, beat the softened butter with the cane sugar and brown sugar until creamy. Beat in the egg, then the vanilla.

11. Slowly add in the flour mixture and oats and mix until combined.

12. Scoop 1 1/2 inch balls of dough onto the prepared baking sheet. Bake for 9-10 minutes, until edges begin to brown.

13. Remove from oven and immediately flatten/deflate the cookies with a metal spatula. Let cool completely.

14. Once the ice cream is firm and cookies are completely cooled, assemble the sandwiches. Using a scooper, scoop ice cream on the bottom of one cookie, then top with another cookie and gently press the cookies together to secure. Place in the freezer while you assemble the rest.

15. With the ice cream sandwiches in the freezer, melt the dark chocolate with one teaspoon of coconut oil and the white chocolate with one teaspoon of coconut oil. Let cool slightly, then drizzle the chocolates on one side of the sandwiches.