Name: No-Churn Lavender Blackberry Ice Cream
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Ingredients: 1/4 cup heavy whipping cream; 1 tablespoon culinary lavender buds; 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

Ingredients

Units Scale

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

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Instructions

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.

Prep Time: 5 mins
Cook Time: 5 mins