Sugar-Free Blueberry Cheesecake Ice Cream With Lavender

1. 1

   Blend blueberries, honey, lavender and mascarpone cheese in a food processor. Whip the cream and stir it gently into the blueberry mascarpone mixture. Transfer into a bowl of your ice cream maker and start churning (make sure you freeze the bowl of your ice cream maker for at least 8 hours in advance or according to manufacturer's instructions).

2. 2

   After 30 minutes of churning, check your ice cream every couple of minutes to see if it's ready. It should be thick but not firm. Transfer the ice cream into a container and freeze for about 2 hours. If you are not using an ice cream maker, put your ice cream in the freezer and pulse it in the food processor every 20-30 minutes for 3-4 hours. Enjoy!

* Per serving · 4 servings · Values may vary.

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