Blackberry Lavender Ice Cream
This Blackberry Lavender Ice Cream combines the sweet, tangy flavor of fresh blackberries with the delicate, aromatic notes of lavender, creating a unique and luxurious frozen dessert.
The creamy base is perfectly complemented by the vibrant blackberries and the floral essence of lavender, resulting in an indulgent treat that’s both refreshing and sophisticated.
This no-churn recipe is simple to prepare, allowing you to enjoy this stunning combination of flavors without any special equipment. It’s the perfect dessert to impress your guests or simply treat yourself to something special.
Why You’ll Love This Recipe
The combination of blackberries and lavender creates a beautifully balanced ice cream, where the tartness of the blackberries perfectly complements the floral sweetness of the lavender.
The smooth, creamy texture makes each bite feel indulgent, while the natural flavors make it a refreshing and light dessert.
With the no-churn method, this ice cream is easy to make and perfect for a warm day or any occasion when you want to enjoy something both unique and delicious.
Ingredients:
- 2 cups heavy cream
- 1 cup sweetened condensed milk
- 1 cup fresh blackberries (or frozen)
- 1 tablespoon dried lavender flowers (culinary grade)
- 1 teaspoon vanilla extract
- 1/4 cup honey or maple syrup (optional, for added sweetness)
- Pinch of salt
Step-by-Step Instructions:
- Infuse the Lavender: In a small saucepan, heat 1/2 cup of heavy cream over low heat. Add the dried lavender flowers and let them steep for 5-7 minutes. Strain out the lavender and set the infused cream aside to cool.
- Puree the Blackberries: In a blender or food processor, puree the blackberries until smooth. If you prefer a smoother texture, strain the puree to remove the seeds.
- Make the Ice Cream Base: In a large mixing bowl, combine the sweetened condensed milk, honey (if using), vanilla extract, and a pinch of salt. Stir until smooth. Add the cooled lavender-infused cream and the blackberry puree, mixing until fully combined.
- Whip the Cream: In a separate bowl, whip the remaining 1 1/2 cups of heavy cream until stiff peaks form. Gently fold the whipped cream into the blackberry-lavender mixture until smooth and airy.
- Freeze: Transfer the mixture into an airtight container, smoothing the top with a spatula. Cover and freeze for 4-6 hours, or until the ice cream is firm and scoopable.
- Serve: Scoop out your creamy Blackberry Lavender Ice Cream and enjoy the perfect balance of sweet and floral flavors!
Expert Tips for the Recipe:
- Lavender Infusion: Be sure to use culinary-grade lavender flowers, as regular lavender may be too strong and not food-safe. Adjust the amount of lavender based on your taste preference—less will result in a milder flavor.
- Blackberry Puree: If you prefer a chunkier ice cream, leave the blackberry puree unstrained, or you can swirl it in for a marbled effect.
- Sweetener Adjustments: If you prefer a less sweet ice cream, reduce the honey or maple syrup slightly, as the blackberries already add some sweetness.
- Texture Tip: If the ice cream becomes too firm after freezing, allow it to sit at room temperature for a few minutes before serving.
Blackberry Lavender Ice Cream
Ingredients
- 2 cups heavy cream
- 1 cup sweetened condensed milk
- 1 cup fresh blackberries or frozen
- 1 tablespoon dried lavender flowers culinary grade
- 1 teaspoon vanilla extract
- 1/4 cup honey or maple syrup optional
- Pinch of salt
Instructions
- Heat 1/2 cup cream with lavender flowers for 5-7 minutes, then strain and cool.
- Puree blackberries and strain if desired.
- Mix sweetened condensed milk, honey, vanilla, and salt until smooth. Add lavender-infused cream and blackberry puree.
- Whip the remaining cream to stiff peaks, then fold it into the mixture.
- Freeze for 4-6 hours until firm.
- Scoop and serve!
