The perfect, easy summer ice cream recipe with a fragrant lavender, blackberry flavor. And the best part is you don’t even need an ice cream machine!
I recently bought a package of dried lavender on Amazon and have been thinking about the best way to use it first. I have also been looking at all of these delicious ice cream recipes but feeling like the school kid that didn’t get picked for the basketball team because I don’t have an ice cream maker. Just so left out with no ice cream to play with. But then it hit me – Lavender no-churn ice cream . YES! Take that all-star basketball team.
The color of the blackberries make this ice cream such a beautiful purple hue. You can always add food coloring if you want, but I figure why not go natural with this summer-loving berry?
Just look at those deep purple swirls. How luscious is that? Just writing this post is making me want to make a second batch already.
The thing about no-churn ice cream is it is SO easy to make! I will definitely be whipping up all sorts of flavor combinations this summer, my mind is racing now that I know how simple it is to make.
Lavender Blackberry No-Churn Ice Cream
An easy summer ice cream recipe with a fragrant lavender, blackberry flavor.
- 2 cups plus 1/3 cup heavy whipping cream
- 1 14-ounce can sweetened condensed milk
- 1 pounds blackberries
- 1 tablespoon dried lavender flowers or buds
- 1 tablespoon vanilla extract
Bring 1/3 cup whipping cream to a boil in a small saucepan. Stir in lavender buds, turn off heat, and cover. Remove from heat and let sit for 10 minutes.
Place saucepan in the fridge and let cool completely.
While sauce is cooling, mash blackberries with a potato masher or fork in a bowl.
Strain lavender infused cream through a fine mesh strainer and pour into a large bowl (either a free standing bowl or one attached to a stand mixer). Add remaining 2 cups whipping cream, sweetened condensed milk and vanilla extract to bowl. Using a hand mixer or stand mixer, whip until stiff peaks form.
Gently fold in blackberries with a spoon. Pour ice cream into a loaf pan and directly cover with plastic wrap. Place in freezer overnight until firm.
Adapted from Half Baked Harvest.