Lavender-Blueberry Ice Cream – a delicious recipe with blueberries, sugar, culinary lavender blossoms, ground cinnamon, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a 1- to 1 1/2-quart pan over medium-high heat, stir blueberries, sugar, and 1/2 cup water until berries begin to pop, 4 to 5 minutes. Pour mixture through a fine strainer set over a bowl. Pour blueberries into a blender. Return berry syrup to pan.
2
Add lavender to syrup and stir over medium heat until syrup is infused with flavor, about 5 minutes. Strain into blender, pressing to extract liquid. Discard lavender.
3
Add cinnamon and vanilla to blender; whirl until mixture is smooth. Pour into a bowl, nest in ice water, and stir often until cold, about 15 minutes. Stir in half-and-half.
4
Pour chilled mixture into an ice cream maker (1 1/2-qt. or larger capacity). Freeze according to manufacturer's directions until firm enough to scoop. Serve, or transfer to a container and freeze, airtight, up to 1 week.
5
Note: Nutritional analysis is per 1/2-cup serving.
170
kcal
Calories
43
g
Carbs
Carbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 cup blueberries, rinsed, 3/4 cup sugar, 2 tablespoons dried culinary lavender blossoms, 1/2 teaspoon ground cinnamon, and more.
Yes, Lavender-Blueberry Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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