No-Churn Lavender Blackberry Ice Cream

So. It's hot outside and I'm not pleased. But oh wait! No-Churn Lavender Blackberry Ice Cream awaits me in the freezer!!! PS It's official. I'm on board the no-churn ice cream train. After the No Churn Strawberry Lemonade Ice Cream recipe earlier this season, I couldn't stop thinking about a Lavender and some kind of berry version. I love Lavender; Lavender soap, lavender shampoo, lavender plants, lavender ice cream...Basically this had to happen.

So the first time I had lavender ice cream was somewhere near San Fransisco. It was in a little shop across the Golden Gate in Marin County with a line miles out the door. I was skeptical at first. I mean seriously, WHO would want to eat flowers? In ice cream? Gross right?

WRONG! It was amazing!!! It was a picturesque moment: ice cream in the middle of a little valley during the golden hour that northern California is so famous for...in retrospect, maybe that's why I fell in love with lavender ice cream so quickly. Now every time I eat it I a get a little taste of the best of California :-).

Anyway! Enough of memory lane and back to the dessert at hand.  I didn't particularly enjoy the lavender buds in the actual ice cream so I went ahead and strained those out in my recipe. I'll just leave you with this: You scream, I scream, we all scream for ice cream!!!! No-Churn Lavender Blackberry Ice Cream to be exact ????????????.

Print

No-Churn Lavender Blackberry Ice Cream

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

• Total Time: 10 mins
• Yield: 4-6 1x

Print Recipe

Save Recipe Recipe Saved

Ingredients

Units USM Scale 1x2x3x

For the Lavender Cream

• ¼ cup heavy whipping cream
• 1 tablespoon culinary lavender buds

For the Ice Cream

• 2 cups heavy whipping cream
• 1 teaspoon vanilla extract
• 14 ounce can sweetened condensed milk
• ¼ teaspoon lavender extract (optional)
• 2 pints fresh blackberries

---

Instructions

1. Make the lavender cream: In a small pot, bring the ¼ cup heavy whipping cream to a simmer. Add the lavender buds, remove from heat, cover and set aside to steep for 5 minutes. Strain the infused cream into a small bowl to remove the lavender buds. Let cool.
2. In a medium bowl, lightly mash the blackberries. Cover with a towel and set aside.
3. In a large mixing bowl, whisk together the sweetened condensed milk, heavy whipping cream, vanilla extract, and cooled lavender infused cream on a medium-high speed until stiff peaks form.
4. Gently fold in black berries until just mixed.
5. Pour the mixture into a bread pan or other freezer safe container, and freeze at least 4 hours for soft-serve style or for 6 hours, up to overnight.

• Prep Time: 5 mins
• Cook Time: 5 mins