Orange Lavender and Blueberry Ice Cream Sandwiches

Ingredients

• 2 cups (10 ounces) all purpose flour
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 3/4 cup packed light brown sugar
• 3/4 cup granulated sugar
• 16 tablespoons butter, melted
• 1 teaspoon vanilla extract
• 2 eggs
• 1 cup blueberries
• 6 cups vanilla ice cream
• 1 tsp dry lavender buds
• 2 heaping tbsp frozen orange juice concentrate

Directions

1. In a large mixing bowl, whisk together the all purpose flour, baking soda, and salt. 
2. In another bowl, whisk together the brown sugar, granulated sugar, and melted butter until smooth. Whisk in the vanilla extract and eggs until combined. 
3. Add the wet mixture to the dry and stir with a spatula until just incorporated. next, gently mix in the fresh blueberries. 
4. Cover the dough with plastic wrap and let chill for at least two hours or overnight.
5. When ready to bake, drop an eighth of a cup or 2 tbsp at a time, of the cookie dough onto a parchment lined baking sheet. Do this to make 8 large cookies for your sandwich bases. Bake these for app 15 - 17 minutes, just until they're firm enough to turn over, and then gently turn over using a spatula. Once turned over, press them down to flatten using your spatula - this makes the perfect, slightly cakey cookie base for an ice cream sandwich! (use up the additional dough to make a plate of yummy smaller blueberry cookies!)
6. Bake for another 7 to 10 minutes until the cookies are golden and firm. Let cool in the pan 10 minutes and then transfer to racks. Cool completely and then place in the freezer before filling. 
7. To make the lavender orange ice cream simply add 1 tsp of dry lavender buds to 6 cups of vanilla ice cream along with 2 heaping tbsp of frozen orange juice concentrate. Mix well and then place in even amounts onto the cookie bases, using a second cookie, smoosh it all together, wrap in plastic, and freeze for an hour before serving.