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Creamy Blackberry Lavender Ice Cream No-Churn Recipe

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A simple and soothing no-churn ice cream combining the tartness of blackberries with the delicate floral aroma of lavender, perfect for a refreshing homemade summer dessert.

Ingredients

Scale
  • 2 cups (480 ml) heavy cream, cold
  • 1 (14 oz / 396 g) can sweetened condensed milk
  • 1 cup (150 g) fresh blackberries, washed and patted dry
  • 1 tablespoon dried culinary lavender (food-grade)
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice
  • 1–2 tablespoons granulated sugar (optional)

Instructions

  1. Pour 2 cups (480 ml) of heavy cream into a small saucepan. Add 1 tablespoon of dried culinary lavender. Warm gently over low heat for about 5 minutes until the cream is fragrant but not boiling. Remove from heat and let the lavender steep for 15 minutes. Strain through a fine mesh sieve into a chilled bowl.
  2. In a blender or food processor, combine 1 cup (150 g) fresh blackberries with 1 tablespoon lemon juice and 1-2 tablespoons sugar (if using). Blend until smooth. Strain the puree through a sieve to remove seeds for a silky texture. Set aside.
  3. Using an electric mixer, whip the lavender-infused cream on medium-high speed until soft peaks form. Slowly add the 14 oz (396 g) can of sweetened condensed milk and 1 teaspoon vanilla extract, then continue whipping until stiff peaks form.
  4. Gently fold one-third of the blackberry puree into the whipped cream mixture, then fold in the rest to create a marbled effect. Do not overmix.
  5. Transfer the mixture into a freezer-safe container, smoothing the top with a spatula. Cover tightly with a lid or plastic wrap and freeze for at least 6 hours or overnight until firm.
  6. Remove from freezer about 10 minutes before serving to soften slightly for easy scooping.

Notes

Steeping the lavender in the cream beforehand is key to infuse a gentle floral aroma without bitterness. Strain the lavender and blackberry puree to ensure a smooth texture. Chill mixing bowls and beaters before whipping cream for better volume. Fold blackberry puree gently to keep air in the mixture. Freeze tightly covered to prevent ice crystals. Adjust sweetness to taste, especially if blackberries are tart. Can be made dairy-free by substituting coconut cream and sweetened condensed coconut milk.

Nutrition

Keywords: blackberry ice cream, lavender ice cream, no-churn ice cream, homemade ice cream, summer dessert, easy ice cream recipe, floral ice cream

Find it online: https://sofiaspice.com/creamy-blackberry-lavender-ice-cream-no-churn-recipe-easy-homemade-dessert/