Print

Creamy No-Churn Blueberry Lavender Ice Cream

no-churn blueberry lavender ice cream - featured image
Print Recipe

A delicate, floral-infused no-churn ice cream combining the tangy sweetness of fresh blueberries with a subtle hint of culinary lavender, creating a creamy, smooth homemade dessert perfect for summer.

Ingredients

Scale
  • 2 cups (480 ml) heavy whipping cream
  • 1 can (14 oz / 396 g) sweetened condensed milk
  • 1 teaspoon pure vanilla extract
  • 1 cup (150 g) fresh blueberries
  • 1 tablespoon culinary lavender buds (dried, food-grade)
  • 1/4 cup (50 g) granulated sugar
  • 1 tablespoon fresh lemon juice
  • 1/4 cup (60 ml) water

Instructions

  1. Make the Blueberry Lavender Syrup: In a small saucepan, combine fresh blueberries, granulated sugar, culinary lavender buds, lemon juice, and water. Simmer gently over medium-low heat for 8-10 minutes until blueberries burst and syrup thickens. Remove from heat and cool to room temperature. Optionally strain through a fine mesh strainer for a smooth syrup.
  2. Whip the Cream: In a chilled large mixing bowl, whip the heavy whipping cream with an electric mixer on medium-high speed until soft peaks form, about 5-7 minutes. Avoid overwhipping.
  3. Combine Sweetened Condensed Milk and Vanilla: In a separate bowl, mix sweetened condensed milk with vanilla extract until smooth.
  4. Fold Ingredients Together: Gently fold the sweetened condensed milk mixture into the whipped cream using a spatula. Then fold in half of the cooled blueberry lavender syrup, swirling lightly.
  5. Layer and Freeze: Pour half of the ice cream mixture into a freezer-safe container. Drizzle remaining blueberry lavender syrup over it, then top with the rest of the ice cream mixture. Swirl with a skewer or knife to create a marbled effect. Cover tightly and freeze for at least 6 hours or overnight until firm.
  6. Serve and Enjoy: Let ice cream sit at room temperature for 5-10 minutes before scooping. Serve in bowls or cones, optionally garnished with fresh blueberries or a sprig of lavender.

Notes

Use culinary-grade lavender buds to avoid bitterness. Do not overwhip cream to prevent turning it into butter. Cool syrup completely before folding into whipped cream to maintain texture. Cover ice cream surface with parchment paper before sealing to prevent ice crystals. Frozen blueberries can be used if thawed and drained. For dairy-free version, substitute coconut cream and sweetened condensed coconut milk.

Nutrition

Keywords: no-churn ice cream, blueberry ice cream, lavender ice cream, homemade dessert, easy ice cream recipe, summer dessert, creamy ice cream

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