This no-churn blackberry ice-cream is made up of just 6 ingredients and is a fresh and fruity twist on the classic honey lavender ice cream. It combines cream and yogurt for a creamy tangy Summer dessert. Plus this recipe is gluten-free, refined sugar free, and naturally sweetened!
Begin by washing the Blackberries well and then placing them in a medium saucepan over medium heat along with the lavender. Allow to heat for a few minutes to soften then mash with a potato masher.
Step 2: Combine the ingredients
Allow the blackberry mixture to cool for a few minutes before adding the remainder of the ingredients and mixing well.
If you want a super smooth ice-cream then you can use an immersion blender to blend it. I also leave the lavender in the ice-cream rather than trying to pick out the pieces/ strain it (due to the larger blackberry pieces).
If you want to make lavender ice cream with it strained, then add the lavender to the cream and heat on medium for around 10 minutes to infuse the cream. Once ready, remove from the heat and allow to cool then follow the rest of the recipe.
Step 3: Freezing Time
Pour the ice cream mixture into a container of your choice and allow it to freeze over the next few hours. Once an hour, remove the container from the freezer and mix the ice cream then place it back again. This will make sure it doesn't freeze too solid in the absence of an ice cream maker.
How To Store
Keep this ice-cream stored in the freezer, covered tightly, for 2-3 months.
When serving, simply allow it to sit for a few minutes before scooping out the container.
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Notes
Feel free to adjust the lavender flavor to your personal preference.
As an alternative way of making this lavender ice cream recipe, you can cook the berries in one pan and the remainder of the ingredients in another (including the lavender- which you can then strain) and then lightly swirl the blackberries into the lavender ice-cream. This will lead to bigger chunks of berry and a lighter overall ice-cream. This also tastes amazing when you crush in some biscuits to the mixture too.
The sugar content is key to getting the correct consistency of ice cream. If you want to reduce this then you may need to add some alcohol to the mixture. This will help lower the freezing point of the mixture and allow it to stay softer.
Artificial sweeteners won't work in this recipe as they don't actually contain sugar, so won't create the correct consistency for the ice-cream.
Read the blog post for more ingredient swap and add-in suggestions!