no-churn blueberry lavender ice cream




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.



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


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.