Lemon Verbena and White Chocolate Ice Cream Sandwiches

My lemon verbena plant is growing out of control and I have been using it every chance I get. I have been infusing it in simple syrups for drinks, crème anglaise, in fruit papillote… I even made a sugar body scrub with it. The aroma that it exudes when rubbed between the fingers is amazing.

I wanted to make an ice cream with it and I thought of combining it with white chocolate. I think lemon and white chocolate really compliment each other so I thought why not use the verbena I have. The result is subtle but bright.


Ice cream sandwiches are so fun in the summer. It brings back memories of summers at the beach for me when ice cream sandwiches were always the afternoon treat. This time I made a very crumbly and delicate chocolate and almond shortbread that has a bit of crunch but it’s still soft enough to eat with the ice cream. The bit of sea salt really enhances the chocolate.

Lemon Verbena and White Chocolate Ice Cream

250 grams whole milk
500 grams heavy cream
125 grams sugar
100 grams egg yolks
10 grams lemon verbena leaves, washed and dried
225 grams white chocolate, chopped

In a medium saucepan, place the whole milk, heavy cream, half of the sugar and the lemon verbena leaves. Slowly bring to a boil. When it comes to a boil, turn the heat off and let the leaves steep in the milk for about 15 minutes. Turn the heat back on and bring it back to a boil.

In the meantime, whisk the egg yolks with the other half of the sugar. Temper the hot milk mixture into the egg yolks and whisk. Return this base back to the saucepan and cook until nappe or until it reaches 84C.

Have the white chocolate chopped in a large bowl. Strain the custard over the white chocolate and stir until all the chocolate has melted.

Place the bowl with the ice cream base over an ice bath to cool down quickly. Refrigerate overnight. Churn in your ice cream machine overnight.

Chocolate and Almond Short Dough

125 grams butter
75 grams sugar
2 grams salt
1/2 vanilla bean
1 egg yolk
25 grams almond meal
200 grams flour
5 grams cocoa powder

Cream the butter, sugar and vanilla bean seeds together. Add the egg yolk and scrape. Sift together all the dry ingredients and add them to the butter mixture. Mix until combined.

Make a ball with the dough and wrap it in plastic wrap. Gently flatten it with your hands forming a disk. Refrigerate the dough for at least an hour.

Roll the dough to 1/4″ thick and cut with cookie cutter. This is a very crumbly dough that tends to crack so you might have to warm up the dough a bit with your hands to soften it.

Bake at 350F for about 10 minutes. Let the cookies cool completely before sandwich them with the white chocolate verbena ice cream.



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65 Responses to “Lemon Verbena and White Chocolate Ice Cream Sandwiches”

  1. cindy* says:

    i have been looking for a cookie recipe for ice cream sandwiches for a while now. this one looks like it may be it…

    so fun and pretty!

  2. Meeta says:

    these look really pretty and what a nice way to use the leaves growing in your garden. the sandwich dough recipe sounds great too. I think my son might just enjoy these treats!

  3. Christy says:

    How pretty!! You are ingenious when it comes to making the best use of things..i love the idea of making it into a sugar body scrub—that would smell amazing!! Haven’t had ice cream sandwiches in a while–would be a good time to start again!!

  4. linda says:

    Lemony things combined with white chocolate are indeed delicious. I made lemon grass truffles a while back and also loved the combination.
    Love the way you cut out the ice cream!

  5. Y says:

    Very cute sandwiches, Aran! I love Lemon Verbena tea, and now am curious about that body scrub!

  6. angelica says:

    Tasty! I love ice cream sandwiches.

  7. b comme bon says:

    J’aimerais bien croquer dedans ! Beautiful

  8. Andreea says:

    thse look just amazing. i bet they are just as delicious. never had lemon verbena though. have to keep my eyes open.

  9. Suzie says:

    Did you use the cookie cutter to mould your icecream? look in good shape!
    do you reckon i can pre wrap them up and put into freezer? cheers!

  10. idu says:

    Ummmmm,
    Argazkian sartzeko gogoa ematen dute!

  11. Aran says:

    eskerrik asko idu… zure mezu honek kriston poza emoten dostie!

  12. Aran says:

    suzie- i forgot to mention this in the recipe but what I did is I poured the curned ice cream on a quarter sheetpan and let it freeze solid this way. Then I cut out rounds with the fluted cookie cutter that I used to cut the dough.

    Assemble the sandwiches first, freeze them and once they are hard, then you can wrap them.

    Thanks everyone!

  13. Kim says:

    Aran- you never cease to amaze me with your perfect dessert creations. I am in awe and ice cream sandwhiches never looked so good. Thanks for the tip on how to shape them.

  14. nadia says:

    beautiful and refreshing and I love when herbs are unfused!

  15. cookemila says:

    aran me voy a convertir en tu fan incondicional si no te importa.Me fascina con que belleza y con que facilidad pintas tan bien el plato.Tengo ganas de saltarme la pantalla y comerme tus galletas…y la verbena….me trae un recuerdo tan sutil al limon como tan rico a la hora de las texturas con el chocolate de la galleta…me lo voy a apuntar con tu permiso.Un saludo enorme y felicitaciones.Cookemila.blogolosas.com

  16. M says:

    I bet it tastes like heaven!

  17. It’s winter here, but I don’t care – I’d love to have these, Aran!

  18. Ann says:

    Oh, Aran, how truly lovely! You just keep coming up with fabulous creations!

  19. Tartelette says:

    Body scrub? How so very cool!!
    I love that shotof the verbena plant, very clear and intense!
    What a fun summer treat! Well done!

  20. Aran, estoy casi contenta que vivas tan lejos en EEUU, porque si estubieras más cerquita me tendrias siempre a tu puerta para comer las bellezas que haces! Estan perfectas, me encataria tener un dia una huertecita o jardin para tener mis hierbas!

  21. Eva says:

    These sandwiches look so cute – I just wished I could have some without making my teeth hurt as soon as I bite into it..:-(

  22. It’s hard to figure out which to remark on first – your incredible pastries and desserts or your sumptuous photography!

    I LOVE lemon verbena. I love those little leaves and the smell and taste of it. Ice cream is the perfect medium. Thank you for constant inspiration.

  23. rainbowbrown says:

    Verbena sounds like a wonderful plant to have around. These look so good.

  24. Elra says:

    Ohhhhh, I wish that you have the recipe for “Lemon Verbena Body Scrub”…… (do you accept a special request for your reader? I am one of your special reader you know….)

    For the Ice cream? I’ve just made the same ice cream using David Lebouvitz” recipe, it is superb! Since I still have the ice cream, I will make your chocolate and almond short dough, then combine the 2 together! It should be super…. super …. SUPERB! Thanks again for another SUPERB idea!

  25. Aran says:

    Hi Elra-
    The body scrub has really no trick. What I do is a mix demerara sugar with coconut oil and some whole verbena leaves. Then I just use this as a scrub in the shower. It’s a bit messy since the leaves will end up on the floor but it truly is fragrant! Try it if you can. And if you don’t have fresh leaves, you can use a drop of verbena oil.

  26. mycookinghut says:

    This is aesthetically beautiful!

  27. Robin Sue says:

    I am growing lemon verbena as well and wondered about ways to use it. Now I know. How do you make a sugar scrub with it?

  28. Madam Chow says:

    These are so lovely! Lemon verbena is such a lovely, old-fashioned herb, and your recipe uses it in such a modern way!

  29. A sugar body scrub – your creativity knows no bounds!

  30. Mrs.French says:

    I am running out of adjectives to describe your perfection…..regarding the photos, you really need to do this professionally…cookbooks, magazines, etc.

  31. I definitely need to branch out on my flavor combos! I love seeing yours…they always look delicious!

  32. giz says:

    Wonderful recipe, beautifully presented as always but gotta tell you, I started to laugh out loud at one of the pictures. The one with someone’s hand holding it with a bite taken out – reminded me of my granpa’s teeth :)

  33. Candace says:

    Ooh, beautiful! I love how you froze and cut your ice cream with the same type of cutter for the cookie! Great idea!

  34. Oh, they look just lovely, Aran! Lemon verbena is so aromtic! It must taste heavenly!

  35. Chouette!! I love the banner on your blog…..you commented opn Bea’s blog that she had good photos–well look at yours! sheesh.

  36. mimi says:

    more ice cream sandwiches! yours look so terrific. i’m curious about the white chocolate ice cream … was it very sweet? or did the verbena and salt tame it a bit?

  37. Peabody says:

    I do love me some lemon verbena. I think it is cool that you made body scrub out of it…I might have to steal that idea.

  38. oooo! what a great idea and a beautiful post.
    i’m going to make that body scrub for sure!

  39. Aran says:

    Mimi- to answer your question… i find that anything with white chocolate is always a bit too sweet that’s why i find it important to balance it with a bit of lemon , passion fruit or in this case the verbena. I also think that if I had a good commercial ice cream maker, it would be a bit less sweet because these ice cream makers, create such an airy product. But it was good nevertheless!

  40. Anonymous says:

    Te quiero felicitar nuevamente, soy una fiel lectora de tu bloc, (Ana de Broward). Me encanta la forma en que presentas tus maravillosas creaciones!!!!!!!
    Si pudieras responderme 2 preguntas:
    -Donde compras en el sur de Florida las matitas de lemon verbena?
    -Lei en una de tus presentaciones la referencia a 2 libros de Pastry que tienes. En ese momento chequee el link y lo vi. Ahora no lo puedo encontrar. Serias tan amable de decirme cual es?
    Definitivamente tienes “Manos Maravillosas” Bendiciones
    Ana

  41. Aran says:

    Hola Ana!

    No pude encontrar la verbena aqui asi que pedi una planta por internet y la plante yo en casa en un tiesto. Y ha crecido una barbaridad!

    No se que libros seran porque es que tengo tantos… Te acuerdas cual era el postre en cuestion? Si me das una pequeña referncia a lo mejor me acuerdo…

  42. Dédalus says:

    Viendo semejantes elaboraciones y con tan extraordinaria pinta, me parece increíble que no seas una profesional de la repostería. ¿O sí? Tal vez así sea, y lo que sucede es que yo no lo sé…
    En todo caso, me comería ahora mismo la pantalla. Aunque, mejor pensado, ya me voy cambiando, que en media hora he de estar en el gimnasio.

    Besos, Aran. Desde Vitoria.

  43. Gorgeous! Everything is gorgeous!

  44. Dédalus says:

    Irakurri ditut gomentarioak eta Iduk esaten duen moduan, argazkietan sartzeko modukoa da. Ez nekien euskaldun zinela… Nik ez dut ondo menperatzen, baina moldatzen naiz.

    Muxu bat, Aran. Gasteiztik, jadanik dakizunez.

  45. Elra says:

    Aran,
    Thanks for the respond, sounds so easy, although I must hunt for the coconut oil now. And yes, I do have lemon verbena in my herb garden! Thank you….

  46. jeri says:

    So, so pretty! I wish I was eating one right now.

  47. C.L. says:

    yum, your pictures are always so amazing. My hero.

  48. SweetestChef says:

    I love your “sandwiches”! Can you please explain the brown paper you are using to hold the sandwich? thanks-john

  49. Lori says:

    Wow that cookie dough does sound amazing. I love ice cream sandwiches and have been looking for a recipe for a while.

  50. Looks delicious! How did you get the scalloped edges on the ice cream to match the cookies? Did you cut the ice cream with the cookie cuter?

  51. Miri says:

    Aran, these ice cream sandwiches are simply perfect looking, almost too beautiful to eat! But I’m sure I’d manage, if they were right beside me, to forget about the beauty and concentrate on their taste :)

  52. Eileen says:

    This looks delicious! I’m also dealing with plants that are out of control in my garden. I’m making rhubarb slush around the clock!

    Eileen (passions to pastry)
    http://www.livingtastefully.com

  53. chriesi says:

    These look great! I have an award for you in my blog. :)

  54. Inne says:

    They look gorgeous Aran. I’m so jealous you have a real summer – here in London (and in Belgium as well, my parents told me) July is turning out to be wet, grey and rather chilly…

  55. Aran says:

    Eskerrik asko Dedalus! Bai euskalduna naz eta hemendik aurrera euskaraz idatzi bai? Zure euskera oso ona da bata!

  56. Aran says:

    Marc- yes, i cut the ice cream with the same cookie cutter.
    Thanks everyone…

  57. morgana says:

    Mmmmmmm! Parece tan rico fresquito…

    ¡¡ Qué rico !!

  58. Christine says:

    perfect! Your blog is amazing.

  59. I love the flavor combination of lemon and white chocolate as well, and you can’t go wrong with ice cream sandwiches! I love it that you used the cookie cutter for the ice cream, too!

  60. Maggie says:

    Lemon Verbena is a great tea. It is a calming relaxing tea and I guess it is high in antioxidants.
    Every morning I put 3 or 4 leaves in a cup of boiling water, infuse for a few minutes and enjoy.
    I prune my lemon verbena regularly, put the branches somewhere to dry out, then put the leaves in a bowl and dry out some more.
    I then put them in jars and enjoy them as tea.
    Great blog!

  61. Elisa says:

    Hi Aran!
    I have been scouring the blog and I found this really attractive recipe… The almond and chocolate shortbread sounds amazing! I have a technical question though: how do you assemble the sandwich? Do you freeze ice cream in cookie cutters, or in squares ( I don’t remember what their proper name is… the metal ones used by pro ) and then cut them with the cookie cutter…? Just curious about the process!
    Thank you!
    Elisa

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