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Lavender Ice Cream Recipe
Lavender ice cream is 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.
Prep Time
3
hours
hrs
30
minutes
mins
Freezing Time
8
hours
hrs
Total Time
11
hours
hrs
30
minutes
mins
Course:
Dessert
Cuisine:
North American
Servings:
6
servings
Calories:
292
kcal
Author:
Jolina
Equipment
Stand Mixer
Hand Mixer
Mixing Bowls
Ingredients
2
tsp
dried lavender leaves/buds
1 ½
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 ½
tsp
vanilla extract
pinch
salt
US Customary
-
Metric
Instructions
Using a microwave-safe cup or bowl, microwave ½ 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 ½ 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.
Video
Notes
See post for lots of ice cream making tips and FAQs.
Nutrition
Calories:
292
kcal
|
Carbohydrates:
16
g
|
Protein:
3
g
|
Fat:
24
g
|
Saturated Fat:
15
g
|
Cholesterol:
90
mg
|
Sodium:
53
mg
|
Potassium:
159
mg
|
Fiber:
1
g
|
Sugar:
14
g
|
Vitamin A:
975
IU
|
Vitamin C:
4.6
mg
|
Calcium:
114
mg
|
Iron:
0.2
mg