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
For the Lavender Cream
- 1/4 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
- 1/4 teaspoon lavender extract (optional)
- 2 pints fresh blackberries
- Make the lavender cream: In a small pot, bring the 1/4 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.
- In a medium bowl, lightly mash the blackberries. Cover with a towel and set aside.
- 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.
- Gently fold in black berries until just mixed.
- 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.