Blackberry Lavender Ice Cream

Blackberry Lavender Ice Cream

Blackberry lavender ice cream - wonderfully floral, subtly purple, absolutely refreshing. It’s a summer treat you’d want to have all year long. And you don’t even have to have an ice cream machine to make it at home.
Course Dessert
Cuisine North American
Keyword Easy, No-Churn Ice Cream, Refreshing, Summer
Prep Time 3 hours 30 minutes
Freezing Time 8 hours
Total Time 11 hours 30 minutes
Servings 6 servings
Calories 292kcal
Author Jolina


  • 2 tsp dried lavender leaves/buds
  • 1 1/2 cup heavy cream divided
  • 5 oz sweetened condensed milk
  • 3.5 oz fresh blackberries crushed and strained (about 3-4 tsp of blackberry juice)
  • 1 1/2 tsp vanilla extract
  • pinch salt


  • Using a microwave-safe cup or bowl, microwave 1/2 cup heavy cream for 30s on high or until the cup is warm (but not hot) to the touch.
  • Add 2 tsp of dried lavender and allow to steep. Once cool, cover with cling wrap and chill in the fridge for 2-3 hours.
  • Strain the lavender from the cream. Discard the lavender then add the cream to 1 cup of chilled heavy cream. Whip until stiff.
  • In a large bowl, combine 5 oz condensed milk with blackberry juice, 1 1/2 tsp of vanilla extract and a pinch of salt. Stir until fully incorporated.
  • Add a dollop of whipped cream to your condensed milk mixture to lighten it. Mix until combined.
  • Gently fold in the rest of the whipped cream, careful not to deflate it.
  • Transfer the mixture to a freezer-safe container, smoothen the top and cover with cling wrap to prevent ice from forming. Freeze overnight.



Calories: 292kcal | Carbohydrates: 16g | Protein: 3g | Fat: 24g | Saturated Fat: 15g | Cholesterol: 90mg | Sodium: 53mg | Potassium: 159mg | Fiber: 1g | Sugar: 14g | Vitamin A: 975IU | Vitamin C: 4.6mg | Calcium: 114mg | Iron: 0.2mg