no-churn blueberry lavender ice cream
6-8
Serves
-
Prep Time
-
Cook Time
This is a visually stunning ice cream with all the flavours of summer. Check that your lavender buds are pesticide free and wash them before use.
PRINT RECIPE
Ingredients
For the no-churn blueberry lavender ice cream
- 500ml cream
- ½ teaspoon vanilla extract
- 395g can condensed milk
For the blueberry lavender sauce
- 2 cups fresh or frozen blueberries — slightly crushed
- ¾ cup sugar
- 2 tablespoons fresh or dried lavender buds
- 1 tablespoon cornflour
Method
For the no-churn blueberry lavender ice cream
- To make the Blueberry Lavender Sauce, place all the ingredients into a large saucepan over a medium-low heat. Cook for about 10 minutes, stirring often, until thickened.
- Leave to cool slightly, then press through a sieve to remove the blueberry skins. Leave the sauce to cool completely.
- To make the ice cream, line a 21 x 10cm loaf tin with baking paper or plastic wrap.
- Whip the cream and vanilla until medium-stiff peaks form.
- Fold in the condensed milk.
- Fold in the Blueberry Lavender Sauce completely or with swirls.
- Transfer to the prepared loaf tin and freeze for at least 12 hours before serving.