Blueberry Honey Cream Sandwiches

While we’ve heard that GloryBee’s Blueberry Blossom Honey goes great with cheddar cheese, we were in the mood for dessert.  A cheaters ice cream flavored with honey, lemon, and fresh blueberries is much easier to eat when served in these blueberry honey cream sandwiches!

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Servings 12 sandwiches
Prep Time 30 minutes
Cook Time 15 minutes
Passive Time 90 minutes
Submitted By Sarah House for Bob's Red Mill Natural Foods
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 2
Rating: 5
You:
Rate this recipe!
Servings 12 sandwiches
Prep Time 30 minutes
Cook Time 15 minutes
Passive Time 90 minutes
Submitted By Sarah House for Bob's Red Mill Natural Foods
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
Cookies
  1. Preheat oven to 325°F; line two baking sheets with parchment paper.
  2. In two medium bowls, combine flour, baking soda, and salt in one, and granola, white chocolate chips, hazelnuts, and dried blueberries in the second; set aside.
  3. In a large bowl, beat butter and sugars until combined but not aerated or fluffy. Add eggs, and vanilla and mix until fully incorporated. Add flour mixture and mix well, then add granola mixture until evenly distributed.
  4. Portion onto the prepared baking sheets, 2 Tbsp per cookie. Bake until set, about 15 minutes. Let cool completely, about 30 minutes, before filling.
Cream
  1. Whip soft cream cheese, honey, lemon zest, and lemon juice until evenly incorporated and free of lumps. Gently stir in fresh blueberries.
  2. In a clean bowl, whip cream to medium peaks then gently fold cream into the cream cheese mixture. Portion ¼ cup of filling onto half of the cookies and top with a second cookie. Freeze until set, about 1 hour. Serve frozen.
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