LEMON BISCOTTI ICE CREAM WITH BLACKBERRY LEMON CURD SWIRLS & WHITE CHOCOLATE

Lemon Biscotti Ice Cream with Blackberry Swirls | A gorgeous spring treat via Club Narwhal #icecream
While it may officially be spring in much of this good hemisphere, here in Michigan we are still hunkered down in our winter gear. I somehow managed to break free of my woe-is-me fetal position long enough to whip up the most cheerful batch of Lemon Biscotti Ice Cream.

This babely ice cream is swirled with a killer blackberry lemon curd sauce and flecks of white chocolate shell, then it’s all scooped into crisp homemade waffle cups. Spring in a cup is the only way I’ll survive the last few weeks of this Endless Winter…
Lemon Biscotti Ice Cream with Blackberry Swirls | A gorgeous spring treat via Club Narwhal #icecream
And, yes, you heard me: homemade waffle cups. Best news? No waffle maker needed! This was a boon to my life since it is quite bereft of any waffle maker (this needs to be remedied immediately since no true Leslie Knope fangirl like myself can be without a waffle maker).
I used Spoon Fork Bacon’s perfect Stove Top Waffle Cones recipe and pressed the hot waffle discs in a bowl. They crisped into these delightfully wonky cups as they cooled.
Lemon Biscotti Ice Cream with Blackberry Swirls | A gorgeous spring treat via Club Narwhal #icecream
Isn’t this ice cream just so dreamy? Blackberries plumped with sugar mixed with crisp bits of lemon biscotti (studded with white chocolate, of course). And while it didn’t need freckles of homemade white chocolate magic shell swirled into the mix, that extra crunch certainly added to the whimsy of each bite.
Lemon Biscotti Ice Cream with Blackberry Swirls | A gorgeous spring treat via Club Narwhal #icecream
The lovely swirls are created simply by layering the blackberry sauce and biscotti crumbles with the ice cream. Easy peasy:
Lemon Biscotti Ice Cream with Blackberry Swirls | A gorgeous spring treat via Club Narwhal #icecream
All of which produces the creamiest, most scoop-able mess of goodness you can imagine.

 

Lemon Biscotti Ice Cream with Blackberry Swirls | A gorgeous spring treat via Club Narwhal #icecream

 

I owe a debt of gratitude to Jeni’s Splendid Ice Cream for creating such a spectacular ice cream base that is infinitely and immediately riffable. On its own, the vanilla base itself is a thing of beauty but pumped up with bits and bobbles it is just magnificent. Warren thought it was so good that he popped fistfuls of lactose pills and downed bowl after bowl.

 

Lemon Biscotti Ice Cream with Blackberry Swirls | A gorgeous spring treat via Club Narwhal #icecream

 

While Lemon Biscotti Ice Cream is time intensive, it isn’t complicated. Nor is the ice cream itself at all scary to make, especially since there is no egg custard base to deal with. However, there are a few steps involved (the sum of all the parts is totally worth it, I promise). I made the biscotti, blackberry lemon curd sauce, and ice cream base the night before while watching a few episodes of The Office (still awesome).
Lemon Biscotti Ice Cream with Blackberry Swirls | A gorgeous spring treat via Club Narwhal #icecream
This made life easier since I basically just had to freeze the ice cream and assemble the next day. Don’t forget to pop the ice cream barrel into the freezer overnight so you’ll be ready to roll!
Lemon Biscotti Ice Cream with Blackberry Swirls | A gorgeous spring treat via Club Narwhal #icecream

TO ASSEMBLE LEMON BISCOTTI ICE CREAM

Line
a bread pan with parchment paper. Drizzle some blackberry lemon curd
sauce (recipes below) at the bottom then layer with 1/2 of the ice cream base. Sprinkle
with crumbled lemon white chocolate biscotti and drizzle with more sauce. Layer the rest
of the ice cream base and end with a layer of biscotti and sauce. Press parchment or wax paper onto the ice cream’s surface and freeze for at least four hours. Before serving, let it rest on the counter for 10
minutes. Scoop into homemade waffle bowls and enjoy your hard work! Makes 1 delicious quart.

 

LEMON WHITE CHOCOLATE BISCOTTI
Adapted from King Arthur Flour
  • 3 tablespoons butter
  • 1/3 cup sugar
  • 1/8 teaspoon salt
  • zest of one lemon
  • 1/2 teaspoon vanilla
  • 1 teaspoon baking powder
  • 1 1/2 tablespoons freshly squeezed lemon juice
  • 1 large egg
  • 1 cup flour
  • 1/2 cup white chocolate chips
Preheat oven to 350 degrees. Beat the butter, sugar, salt, zest, vanilla, and baking powder until smooth. Add the lemon juice and egg (the batter will look curdled but don’t worry). Mix in the flour 1/4 cup at a time until a sticky dough forms. Fold in white chocolate chips.

 

Line a baking sheet with parchment paper and plunk the dough on top. Using your hands (spray with cooking spray to help battle the sticky dough), mold the dough into a log 12 x 3 inch log. Bake for 25 minutes and cool on a rack for 15 minutes.
Transfer baked log to a cutting board and cut biscotti in one-inch pieces on an angle. Return slices to the baking sheet and bake for 20 more minutes, until cookies are crisp and browned on the edges. They will continue to crisp as they cool. Chop 4-5 of the cookies into bite-sized pieces and set aside until you make the ice cream.
BLACKBERRY LEMON CURD SAUCE

 

  • 2 cups frozen (or fresh) blackberries
  • 1 cup sugar
  • 1/4 cup lemon curd (we love Trader Joe’s; Kroger PS brand is also very good)
Put the blackberries and sugar in a medium sauce pan. Boil for 10-15 minutes, until the sauce is thick and syrupy. Stir in the lemon curd. Cool completely then refrigerate. Set aside until you make the ice cream (this sauce also makes an incredible biscotti dunking sauce).
WHITE CHOCOLATE SHELL (an optional but totally lovely bit)
  • 1/4 cup coconut oil
  • 6 oz. white chocolate chips (half a bag)
Melt coconut oil in a small sauce pan. Add the white chocolates and stir until smooth. Cool. Drizzle into the ice cream base when it is swirling in the ice cream maker. You won’t need all of it. The shell will freeze into little freckly bits as it swirls. It also is perfect for dunking the waffle cups or drizzling on top of the ice cream (this stuff is so awesome–it’s just like Magic Shell, but without all the random chemicals).
VANILLA ICE CREAM BASE
  • 2 cups whole milk
  • 1 tablespoon plus 1 teaspoon cornstarch
  • 1 1/2 ounces cream cheese, room temperature
  • 1/8 teaspoon fine sea salt
  • 1 1/4 cups heavy cream
  • 2/3 cups sugar
  • 2 tablespoons light corn syrum
  • 2 teaspoons pure vanilla extract

In a small bowl, mix the cornstarch with 2 tablespoons milk to form a slurry. Set aside. In another small bowl, mix the cream cheese and salt together. Set aside. Put the rest of the milk, cream, sugar, and corn syrup in a large, heavy bottomed pot (like a stock pot). Bring to a boil and boil for exactly four minutes (I set my phone’s timer to make sure it was accurate). It will boil and foam like crazy.

While the milk is boiling, put a ziplock bag in a tall, wide container (I used my blender) and fold the top over the container’s edge so you can safely pour the boiled ice cream base into the bag. Set aside. After four minutes, take the pot off the heat and add the cornstarch slurry. Return to a boil for one minute, take off the heat again. Add the cream cheese to the boiled milk and whisk any clumps out.

Pour into the prepared ziplock bag, seal it, and submerge in an ice bath. If you’re making the ice cream the same day, just make sure the base is very cold before adding it to the machine. I just refrigerated it overnight. Add the base to your frozen ice cream barrel and swirl for 15 minutes. The base should be frozen, a little more liquid than soft serve.

At this point, swirl the white chocolate shell into the machine and let it break into little freckles. I used probably 1/2 cup of the shell.

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Looking for more ice cream flavors? Check out some favorites below!

Strawberry Rhubarb Pie Ice Cream

 

Strawberry Rhubarb Pie Ice Cream | Club Narwhal

Dulce de Leche Ice Cream

Dulce de Leche Ice Cream | Club Narwhal

Vegan Pina Colada Ice Cream

Vegan Pina Colada Ice Cream | Club Narwhal
 

My favorite biscotti: Peppermint Bark Biscotti

Peppermint Bark Biscotti | The absolute best holiday biscotti via Club Narwhal

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