Graham crackers soften (without getting soggy!) in the freezer, yielding that perfectly chewy texture we love in the giant ice cream truck classic. Fold each sandwich in plastic wrap before freezing to hold in moisture.
Line an 8-inch-square metal baking pan with 2 pieces of plastic wrap, allowing the ends to hang 3 inches over the sides.
Coarsely chop 1/2 cup blackberries; set aside. Combine the remaining 2 cups blackberries, ginger, lemon juice, maple syrup and salt in a blender or food processor. Puree until smooth. Strain through a fine-mesh sieve into a large bowl, pressing on the solids to yield as much puree as possible. (Discard solids.)
Fold ice cream and the reserved chopped blackberries into the puree. Transfer the mixture to the prepared pan. Place another piece of plastic wrap directly onto the surface, pressing to flatten the ice cream and remove any air bubbles. Freeze until firm, 2 to 2 1/2 hours.
Use the overhanging plastic wrap to lift the ice cream out of the pan onto a cutting board. Cut into 16 squares. Lay a piece of plastic wrap on a flat surface and, working quickly, place a graham cracker square on it and top with one square of the ice cream. Top with another graham cracker square and wrap securely. Repeat with the remaining graham crackers and ice cream. Freeze for at least 24 hours and up to 2 weeks.
To make ahead: Freeze for up to 2 weeks.
1 1/2 starch, 1 other carb, 2 fat
I have made this with blackberries, blueberries, raspberries and strawberries. Always a hit.