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Creamy Blackberry Lavender No-Churn Ice Cream

blackberry lavender no-churn ice cream - featured image
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A smooth and dreamy no-churn ice cream featuring tart blackberries and a subtle floral hint of lavender. Easy to make with simple pantry ingredients and perfect for summer.

Ingredients

Scale
  • 2 cups (480 ml) heavy cream
  • 1 can (14 oz / 396 g) sweetened condensed milk
  • 1 cup (150 g) fresh or frozen blackberries, thawed and drained if frozen
  • 1 teaspoon dried culinary lavender
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice
  • Optional: 1 tablespoon honey or maple syrup

Instructions

  1. Pour ½ cup (120 ml) of heavy cream into a small saucepan and add the dried lavender. Warm gently over low heat for about 5 minutes until fragrant, but don’t let it boil. Remove from heat and let steep for 15 minutes.
  2. Using a fine mesh sieve, strain the lavender cream into a large mixing bowl, pressing gently to extract flavor but leaving behind the bits. Discard the solids.
  3. Add the remaining 1½ cups (360 ml) of heavy cream to the bowl. Using a hand mixer on medium-high speed, whip until soft peaks form—about 3-4 minutes. Don’t overwhip or it’ll turn grainy.
  4. In a separate bowl, gently mash the blackberries with lemon juice and vanilla extract. Add honey or maple syrup if using. Mash just enough to break some berries but keep some texture.
  5. Slowly fold the sweetened condensed milk into the whipped cream, being careful not to deflate it. Then fold in the blackberry mixture until evenly distributed, creating a marbled effect if you like.
  6. Transfer the mixture to your freezer-safe container, smoothing the top with a spatula. Cover with a lid or plastic wrap and freeze for at least 6 hours or overnight until firm.
  7. Let the ice cream sit at room temperature for 5-10 minutes before scooping to soften slightly for easier serving.

Notes

Whip cream to soft peaks to avoid grainy texture. Strain lavender infusion to prevent bitterness and gritty texture. Mash blackberries lightly to keep some texture and avoid watery ice cream. Optional stirring after 3 hours of freezing reduces ice crystals. For dairy-free version, substitute heavy cream with coconut cream and sweetened condensed milk with vegan alternative.

Nutrition

Keywords: no-churn ice cream, blackberry ice cream, lavender ice cream, homemade dessert, easy ice cream recipe, summer dessert, no ice cream maker

Find it online: https://clunkcook.com/creamy-blackberry-lavender-no-churn-ice-cream-recipe-easy-homemade-dessert/