I scream you scream we all scream for ice cream!! When I tell you that this is THE BEST THING I’VE EVER MADE, I am serious! I wasn’t prepared for just how D to the LISH this recipe turned out. The best thing about this is just how easy it is to make! All you need are some blueberries, culinary lavender, heavy cream and a can of sweetened condensed milk. Who wants to wait in a long line for ice cream this year! With this recipe, you don’t have to! Grab an ice cream scoop and your favorite cones and make your own ice cream this summer.
Lavender Blueberry No Churn Ice Cream
12
servings20
minutesIngredients
*For the Blueberry Compote*
2 cups 2 Blueberries
1/4 cup 1/4 Sugar
3 Tbsp 3 Water
1/2 1/2 Fresh Squeezed Lemon
*For the Ice Cream*
2 cups 2 Heavy Whipping Cream
1/4 cup 1/4 Dried Culinary Lavender
1 can 1 Sweetened Condensed Milk
Directions
- To begin, add blueberries, sugar, water and lemon juice to sauce pot on medium heat. Simmer blueberries until the majority have burst. Add blueberries to cool in a jar. They will continue to thicken as they cool
- Add cream and lavender to small sauce pot on medium heat and simmer for 5 minutes. Remove from heat and allow lavender to steep for 45 min to 1 hour to infuse the cream with the lavender flavor
- Strain lavender out of cream and chill for an hour. Add to mixing bowl with sweetened condensed milk and mix well on medium/high speed for a couple minutes
- Pour cream mixture into loaf pan and dollop blueberries into cream. Swirl blueberry compote into cream. Cover and freeze for 24 hours. Enjoy in cones or just a couple scoops in a dish are just as good. I won’t judge you if you ate it right out of the loaf pan! LOL!
Recipe Video
Notes
- The lavender is beyond perfect in this ice cream, but if you aren’t a fan of lavender, you can omit it from the recipe and just make blueberry ice cream. It will still be amazing!