So I will admit I was a super skeptic about no churn ice cream at first. It sounded odd to me and like something that just texturally would be good. But then I made a quick and easy cookies and cream version and my kids LOVED it. And my skepticism evaporated and here I am sharing a no churn recipe that is just so damn awesome. Easy no churn blueberry lavender ice cream.
Blueberry and lavender?
It is one of my all time favorite combos. Lavender is floral and a little sweet and I think it just pairs so nicely with blueberries. I make a blueberry lavender simple syrup that is just fabulous in lemonade and basically any cocktail. So naturally I immediately thought it was a great idea to create an ice cream with it.
Onto details of this easy no churn blueberry lavender ice cream…
I will make this short and sweet because I don’t have to include any talking points about ice cream makers or making a custard base. This one is simple AF.
No churn ice cream is made with a base of sweetened condensed milk, whipped heavy cream and some vanilla. This is all combined and blended well together. It is a general base that you can flavor the hell out of with pretty much anything you like. For this I did a blueberry lavender compote that I swirled into the base.
Some other no churn ice creams that are to die for…
This blueberry lavender compote you mention…
So this is simply blueberries, a tiny amount of sugar, lavender and a bit of water, and a squeeze of lemon, a;; cooked down until reduced, super thick and jammy. You will find it difficult to not eat this all with a spoon before adding to the ice cream base…it is that delicious.
Any last tips?
Just one quick one…sprinkle a little granola on top (just store bought)…it adds a nice and needed crunch for some texture balance!
Easy no churn blueberry lavender ice cream
For the no churn ice cream base
- 2 cups heavy whipping cream
- 14 ounces sweetened condensed milk
- 1 teaspoon vanilla bean paste or vanilla extract
For the blueberry lavender compote
- 2 cups of blueberries I use fresh but you can use frozen too
- 3 tablespoons of sugar
- 1 tablespoon of lavender chopped
- 1/4 cup water
- tiny squeeze of lemon you can leave this out if you don't have a lemon
To make the compote
Place all the ingredients in a saucepan and bring to a simmer. Simmer over medium high heat for about 10-15 minutes until the blueberries have all burst and the mixture is thick and jammy - almost like preserves. Cool this completely in the fridge before swirling into the ice cream base.
To make the no churn ice cream base
Beat together the sweetened condensed milk and the vanilla bean paste or extract. In a separate bowl beat the heavy cream until stiff peaks form. Fold the whipped cream into the whipped sweetened condensed milk.
Swirl the chilled compote into the ice cream base. Spoon into your container of choice and freeze!