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No-Churn Blueberry Lavender Ice Cream

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A delightful summer treat that combines the sweetness of blueberries with floral notes of lavender, made without an ice cream machine.

Ingredients

Scale
  • 2 cups heavy cream
  • 1/2 teaspoon vanilla extract
  • 1 (14 oz.) can sweetened condensed milk
  • 2 cups fresh blueberries, slightly crushed
  • 1/4 cup fresh or dried lavender buds
  • 1 tablespoon cornstarch
  • 3/4 cup granulated sugar

Instructions

  1. Begin by making a blueberry lavender sauce. In a large, heavy-bottom pot, combine the blueberries, lavender buds, sugar, and cornstarch.
  2. Place the pot over medium-low heat and cook, stirring often, until the berries release their juices and the mixture thickens, about 10 minutes.
  3. Once thickened, remove from heat and allow the mixture to cool completely, and press through a fine mesh sieve if a smoother texture is desired.
  4. In a large mixing bowl, whip the heavy cream with the vanilla extract until medium-stiff peaks form.
  5. Carefully fold in the sweetened condensed milk into the whipped cream until well combined.
  6. Next, fold in the cooled blueberry sauce, mixing until combined or leaving some streaks for a marbled effect.
  7. Pour the mixture into a freezer-safe container, smoothing out the top.
  8. Freeze for a minimum of 12 hours before scooping and serving.

Notes

For a smoother texture, feel free to strain the blueberry mixture to remove skins. Best enjoyed within the first week after freezing.

Nutrition

Keywords: blueberry, lavender, ice cream, no-churn dessert, summer treat, healthy dessert

Find it online: https://alexandrarecipes.com/no-churn-blueberry-lavender-ice-cream/