This No-Churn Blueberry Lavender Ice Cream is super easy to make and doesn’t require any special equipment. Fresh summer blueberries and lavender come together in an easy sauce that gets mixed into an ultra creamy ice cream. This recipe only requires a few ingredients for a satisfying, velvety ice cream.
I officially dub summer 2020 the summer of no-churn ice cream. It’s been a long one, as I am sure you can all relate, therefore simple recipes have been a must. This No-Churn Blueberry Lavender Ice Cream is among many in a long line of ice cream recipes I’ve whipped up this summer. Have you tried no-churn ice cream yet? It is SO easy. And basically, you can make any flavor your heart desires. Not a blueberry fan? Check out the recipe for No-Churn Peanut Butter Ice Cream, or No-Churn S’mores Ice Cream.
This particular recipe uses fresh Maine blueberries with beautiful purple lavender. A simple berry sauce is made to swirl or fold into the ice cream that doesn’t quite freeze all the way. So, you get the perfection combination of a gorgeous, thick dark purple sauce that flows like molten lava throughout the ultra creamy ice cream. In other words, it’s perfect. Grab those beautiful sun-kissed blueberries and get making some ice cream!
What you’ll need to make No-Churn Blueberry Lavender Ice Cream
- heavy cream
- fresh blueberries
- vanilla extract
- granulated sugar
- dried or fresh lavender buds
- sweetened condensed milk
That’s it! Nothing super special or difficult.
How to make it
Start with making the berry sauce. Place the blueberries, lavender, cornstarch and sugar in a large, heavy bottom pot over medium-low heat. Stirring often, cook the mixture until the berries have released their juices and the mixture is thick, about 10 minutes. Remove from the heat and let cool completely before using. If desired, press the mixture while it’s still warm, through a fine mesh strainer to remove most of the blueberry skins.
Once the sauce has cooled, whip the heavy cream and vanilla extract until it forms medium-stiff peaks. Fold in the sweetened condensed milk until combined. Then, fold in the berry sauce until completely combined, or some streaks remain. Pour into a freezer safe container and freeze for at least 12 hours, preferably over night. Scoop, serve and devour!
Notes & tidbits
The sauce does not freeze completely- think caramel sauce swirled into ice cream. So don’t worry about it if you notice that it’s still soft!
For the sauce
- 2 cups fresh blueberries, slightly crushed
- 1/4 cup fresh or dried lavender buds
- 1 Tablespoons cornstarch
- 3/4 cup granulated sugar
For the ice cream
- 2 cups heavy cream
- 1/2 teaspoon vanilla extract
- 1 (14 oz.) can sweetened condensed milk
- To make the sauce, place all the ingredients in a large, heavy bottom pot over medium-low heat. Cook, stirring often, until the berries have released their juices and the mixture is thick, about 10 minutes. Remove from the heat and let cool completely before using. If desired, while the sauce is still warm, press the mixture through a fine mesh sieve to remove a majority of the blueberry skins.
- Once the berries have cooled, whip the heavy cream with the vanilla extract until it forms medium-stiff peaks. Fold in the sweetened condensed milk. Then, fold in the blueberry sauce until either completely combined, or subtle streaks remain.
- Pour the mixture into a freezer safe container and freeze for a minimum of 12 hours before scooping and serving.
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 262
Nutritional information is only an estimate.