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Easy no churn blueberry lavender ice cream

Ingredients

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

Instructions

To make the compote

  1. 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

  1. 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.
  2. Swirl the chilled compote into the ice cream base. Spoon into your container of choice and freeze!