Blueberry & Honey Cornbread Cookie Ice Cream Sandwiches
Vanilla ice cream sandwiched between two soft and chewy cornbread cookies mixed with blueberries and honey!
Servings 10 sandwiches
Ingredients
- 1 1/3 cup All Purpose Flour
- 3/4 cup Cornmeal
- 3/4 tsp Baking Soda
- 1/2 tsp Salt
- 1/2 cup Room Temperature Unsalted Butter (1 stick)
- 1/2 cup Honey
- 1/4 cup Brown Sugar
- 1 tsp Vanilla
- 1 Large Egg
- 1 1/4 cups Fresh or Frozen Blueberries
- As Needed Vanilla Ice Cream
Instructions
- In a medium sized bowl, combine the flour, cornmeal, baking soda, and salt. Whisk the ingredients together until they are evenly distributed. Set it aside for later.
- Add the butter, honey, and brown sugar to a large bowl. Cream the ingredients together with an electric mixer until they become light and fluffy. Add in the vanilla extract and egg. Mix until the ingredients are fully incorporated.
- Add the dry ingredients into the bowl and mix on low speed. When the ingredients are fully combined, add in the blueberries. Use a rubber spatula to gently fold them into the dough until they are evenly distributed throughout.
- Cover the bowl with plastic wrap and refrigerate the dough for 30 minutes.
- Preheat the oven to 350˚F. Line a few sheet trays with parchment paper.
- Remove the dough from the fridge. Scoop the dough into 2 tbsp sized balls and place them onto the sheet tray, spacing them about 2 inches apart. Bake them in the oven for about 15 minutes. The center should be slightly soft and the edges should have set and turned golden brown.
- Remove the cookies from the oven and allow them to cool on the sheet tray for a few minutes before transferring them to a wire rack to cool completely. Once the cookies have scoop a ball of vanilla ice cream and sandwich it with 2 cookies. Repeat this process with the remaining cookies. Enjoy!
Notes
*Recipe adapted from Sweetest Menu's Perfect Cornmeal Cookies