This blueberry & lavender Ice cream is creamy, soft, and made in under 25 minutes. No-churn means there’s no need to use an ice cream machine to get a creamy and soft consistency. By using sweetened condensed milk and whipped cream the creaminess is retained after it has been frozen. This recipe has a stunning colour and flavour and will quickly replace any supermarket alternative. Serve on a waffle cone and enjoy!

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INGREDIENTS

1 Cup full-fat milk

2 Tbps culinary lavender, dry

2 Cups heavy whipping cream

1 Can sweetened condensed milk

1 Tsp vanilla extract

1/2 Tsp salt

1 jar (284 g) St. Dalfour Blueberry Fruit Spread

 

INSTRUCTIONS

1. Over a medium-sized sauce pan combine milk and lavender. Turn heat to medium-high stirring occasionally; when it starts to simmer, remove from heat immediately and let steep for 15 minutes (do not steep for longer or your lavender milk could become bitter).

2. Pour lavender mixture through a fine-mesh sieve into a mixing bowl and discard the lavender buds.

3. Whip your heavy cream until stiff peaks form. Add condensed milk, vanilla extract, salt and St. Dalfour Blueberry Fruit Spread and mix until well combined. Pour into a freezable container, cover and freeze for at least 4 hours or overnight.

4. Serve in a bowl or on a cone & enjoy!

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For this recipe check out @sweetfix_ on Instagram, or check out her blog post on this recipe for more info here.

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