Yogurt, Lavender, And Blackberry Ice Cream

5 from 9 votes
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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!

Blackberry Ice Cream scoops in a cup decorated with blackberries and lavender

If you’ve ever tried lavender ice cream before and loved it, then you’ll know that it truly is something special. However, this recipe takes that deliciousness and boosts it even further with the additional flavor of fresh in-season blackberries. This blackberry ice cream is made with just 6 all-natural ingredients and a simple, no-churn process.

Blackberry Ice Cream with an ice cream scooper

With a combination of yogurt and cream as its base, this ice cream manages to be wonderful and creamy while also light and tangy from the addition of yogurt. It is also far healthier than store-bought alternatives.

Blackberries can range from sweet to tart depending on where you purchase them from, with wild blackberries usually far more tart. For this ice cream, I like to use the sweetest berries I can find.

close up of Blackberry Ice Cream scoop

And, if you love this frozen treat as much as I do, then you might also like this Raspberry and Rose Yogurt Ice-Cream, or perhaps this dairy-free Strawberry Basil sorbet.

The ingredients

Ingredients for making blackberry Ice Cream
  • Fresh Blackberries – In-season berries are, of course, the best option. However, you can also use frozen berries and allow them to thaw first.
  • Double Cream – Use full-fat double cream for a creamy flavor and consistency.
  • Yogurt – You can use natural yogurt or Greek yogurt.
  • Honey – This is my preferred option, though you can also use maple syrup/agave nectar or granulated sugar if preferred too. Just note that each sweetener will affect the flavor of the ice cream- if using a syrup, like maple/agave, you may want to use a 3:1 ratio of the syrup and sugar, so it doesn’t overpower the flavors of the ice cream.
  • Vanilla Extract – Use store-bought or homemade.
  • Fresh Lavender – If you’re not used to this botanical ingredient, then you may want to adjust the amount used within the ice cream. Make sure to purchase the edible variety.
  • Salt
Spread of Blackberries and dried lavender flowers

Optional Add-ins:

You can also experiment with several ingredient swaps or add-ins. For example, you could omit the lavender entirely in place of other herbs or simply add extra ingredients. Here are some options.

Herbs: Basil, Mint, Rosemary, and thyme all pair well with blackberries.

Alcohol: There are tons of options- brandy, vodka, gin, etc. Just make sure not to add too much and affect the freezing process, as alcohol brings down the freezing point of the mixture.

Others: There are several ingredients that pair well with blackberries. For example; almond (extract) or hazelnut, blueberries, plum, peach, ginger, etc.

You can also add in options like crushed biscuits, for texture and flavor. Or even swirl in some Easy Homemade Blackberry Jam for extra flavor.

When incorporating nuts into the recipe, this can be in the case of extracts, chopped nut pieces within the mix, or even just crumbled on top of the ice cream.

In my Caramel Ice Cream, I talk a little more about the science of ice cream and how to get around not having an ice cream machine/ churner.

Creamy Blackberry Ice Cream scoop

The Step By Step instructions

Step 1: Heat The berries

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.

Steps for making blackberry Ice cream

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 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 it on medium for around 10 minutes to infuse the cream. Once ready, remove from the heat and allow it 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.

Recipe Notes:

  • Feel free to adjust the lavender flavor to your personal preference. You can also drizzle the ice cream with lavender syrup for extra floral notes.
  • 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 more significant chunks of berry and lighter overall ice cream. This also tastes amazing when you crush some biscuits into the mixture.
  • 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 contain sugar, they won’t create the correct consistency for the ice cream.

Blackberries have become a 2020 favorite of mine, which means plenty of blackberry content here on AlphaFoodie. Here are some options you may like.

If you give this blackberry ice cream recipe a try, then let me know your thoughts and any questions in the comments. Also, feel free to tag me in your recreations @AlphaFoodie.

Blackberry Yogurt Ice Cream

5 from 9 votes
By: Samira
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!
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 5 hours 10 minutes
Servings: 8 Servings

Ingredients 
 

  • 1 pound blackberries
  • 1 pound natural yogurt
  • 1 cup heavy cream (double cream)
  • 1/2 cup honey
  • 2 tsp vanilla extract
  • 1 tsp lavender edible grade
  • pinch salt

Instructions 

Step 1: Heat The berries

  • 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.

Video

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!
Course: Dessert
Cuisine: American
Freezer friendly: 3 Months

Nutrition

Serving: 2Scoops, Calories: 229kcal, Carbohydrates: 27g, Protein: 3g, Fat: 13g, Saturated Fat: 8g, Cholesterol: 48mg, Sodium: 39mg, Potassium: 213mg, Fiber: 3g, Sugar: 23g, Vitamin A: 615IU, Vitamin C: 12mg, Calcium: 107mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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