Featured Product: Nancy’s Organic 100% Grass-Fed Blueberry Lavender Yogurt
Ingredients
Blueberry Lavender Ice Cream
- 2 cups Organic Blueberries, frozen while fresh and halved
- ¼ cup Organic Honey
- 1 cup Organic Cane Sugar
- 3 cups Organic Half and Half
- 3 cups Nancy’s Organic 100% Grass-Fed Blueberry Lavender Yogurt
- 2 teaspoon Vanilla Extract
Lemon Shortbread Cookies
- 2 ¼ cups All-Purpose Flour
- ¼ teaspoon Salt
- ¼ teaspoon Baking Soda
- 1 cup Organic Cane Sugar
- ½ cup Unsalted Butter, softened
- 1 Organic Egg
- 1/3 cup Fresh Lemon Juice
- 3 tablespoons Lemon Zest
- 1 teaspoon Vanilla Extract
Directions
Blueberry Lavender Ice Cream
In a medium saucepan, combine the frozen blueberries, honey and sugar. Gently simmer the blueberry mixture until sugars are dissolved. Remove from heat and allow to cool completely. Combine the half and half, yogurt, and vanilla. Once the blueberry mixture is completely cool, incorporate into the yogurt mixture. Pour the mixture into the chilled canister of an ice cream maker and follow the manufacturer instructions for churning. Chill the ice cream until just set before scooping and sandwiching between lemon shortbread cookies. (see below)
Lemon Shortbread Cookies
Preheat the oven to 350 degrees and prepare a baking sheet with parchment paper. In a mixing bowl, whisk together the flour, salt, and baking soda. In a separate bowl, beat the butter and sugar until creamy. Add the egg, lemon juice, zest and vanilla, and beat to combine. Slowly incorporate the dry ingredients into the wet ingredients. Using a small cookie scoop, place the dough onto the prepared baking sheet with space in between. Bake the cookies for 10 minutes. Allow the cookies to cool completely before ice cream sandwich assembly. Once assembled, freeze the sandwiches in an air tight container for 30 minutes.