No-Churn Blackberry Lavender Ice Cream
Lavender-infused ice cream with the perfect floral flavor and ribbons of easy homemade blackberry jam. The perfect Summertime treat, no fancy ice cream equipment needed!
Servings 12 servings
Ingredients
Lavender Cream
- 2 Cups (480ml) heavy whipping cream
- 2 1/2 tsp dried culinary lavender
Blackberry Jam
- 1 1/2 Cups (210g) blackberries fresh or frozen
- 2 Tbsp honey
- 1 tsp lemon juice
No-Churn Lavender Ice Cream
- 2 Cups (480ml) lavender cream (recipe above)
- 14 Oz sweetened condensed milk
- 1 Tbsp blackberry jam (optional for color, recipe above)
Instructions
Make the Lavender Cream
- Pour the heavy whipping cream into a medium saucepan set over medium heat. Whisking occasionally, bring the cream to a simmer, then remove from the heat and stir in the dried culinary lavender.
- Pour the lavender cream into a separate airtight container and let it cool in the refrigerator for 3-4 hours, until it's very cold, before moving on with the ice cream portion of the recipe.
Make the Blackberry Jam
- In a medium saucepan, add the blackberries, honey, and lemon juice. Cook over medium heat, stirring occasionally and mashing up the berries, until the mixture begins to boil. Continue cooking over medium heat until the mixture has reduced by 1/3, about 10-15 minutes.
- Remove from the heat and place into an airtight container. Let the jam chill in the refrigerator for 2-3 hours before moving on with the recipe. It will thicken as it cools.
Make the No-Churn Lavender Ice Cream
- Place a large metal bowl into the refrigerator to chill for at least 15-20 minutes. Meanwhile, add the sweetened condensed milk and 1 Tbsp of blackberry jam into a small bowl and whisk to combine. Set aside.
- Remove the large chilled metal bowl from the refrigerator. Place a fine mesh sieve over the bowl and pour the lavender cream into it so that the lavender is strained from the cream. Press down on the lavender in the sieve to collect as much cream as possible, then discard the lavender.
- Beat the strained lavender cream with a hand mixer (or using the whisk attachment on your stand mixer) on high speed until stiff peaks form, about 3 minutes.
- Using a rubber spatula, fold one half of the sweetened condensed milk mixture into the heavy whipping cream mixture. When combined, gently fold in the rest of the sweetened condensed milk mixture in.
- In an 9x5x3 inch loaf pan, add 1/2 of the lavender ice cream mixture. Add about half of the jam mixture by spoonfuls and swirl them into the ice cream with a skewer or butter knife. Add the rest of the lavender ice cream mixture and repeat the jam swirling process.
- Cover the loaf pan with aluminum foil and freeze for 6-8 hours, after which it should be semi-firm, scoopable, and ready to enjoy!
Notes
Make ahead tips:
- The lavender cream can be made ahead and stored in an airtight container in the refrigerator for up to one week before using in the recipe.
- The homemade blackberry jam can be made ahead and stored in an airtight container in the refrigerator for up to 2 weeks.
- The assembled ice cream is best stored in an airtight container (or in the loaf pan with aluminum foil cover) in the freezer. It will last for several months (if you can make it last that long).