Lavender Blueberry Ice Cream

A creamy, floral-fruity delight that marries the delicate aroma of culinary lavender with bursts of sweet blueberry. Perfect for warm evenings, garden parties, or any time you crave an elegant twist on classic homemade ice cream.

Why You’ll Love This Recipe

• Elegant flavour profile – The subtle perfume of lavender pairs beautifully with bright blueberries for a sophisticated treat.

• Silky texture – A custard base yields a rich, scoopable ice cream that rivals artisan parlours.

• Make-ahead friendly – All components can be prepared in advance, allowing you to freeze when convenient.

• Customisable – Dairy-free, no-churn, or extra-fruit variations are easy (see “Variations” below).

• Show-stopping colour – Natural blueberry hues create gentle lavender-blue swirls without artificial dyes.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 1 cup whole milk

• 2 cups heavy cream

• ¾ cup granulated sugar, divided

• 2 Tbsp dried culinary lavender

• 1 cup fresh or frozen blueberries

• 2 Tbsp honey

• 4 large egg yolks

• 1 tsp fresh lemon juice

• Pinch fine sea salt

directions

1. Infuse the dairy.
   In a medium saucepan combine milk, 1 cup cream, ½ cup sugar, and lavender. Bring just to a simmer, cover, and steep 20 minutes. Strain out lavender; return liquid to the pan.

2. Make the custard.
   Whisk yolks with remaining ¼ cup sugar until pale. Slowly pour in warm lavender milk, whisking constantly. Return mixture to low heat, stirring with a wooden spoon until it coats the back of the spoon (78–82 °C). Do not boil.

3. Chill the base.
   Stir in remaining 1 cup cream and salt. Cool to room temperature, then cover and refrigerate at least 4 hours (or overnight).

4. Prepare the blueberry swirl.
   In a small saucepan, heat blueberries, honey, and lemon juice over medium until berries burst and sauce thickens (5–7 minutes). Cool completely; chill.

5. Churn.
   Pour cold custard into an ice-cream maker and churn per manufacturer’s instructions (about 20 minutes) until soft-serve consistency.

6. Ripple and freeze.
   Layer one-third of ice cream into a freezer-safe container, dot with spoonfuls of blueberry sauce, and gently swirl. Repeat twice more. Press parchment onto the surface, seal, and freeze 3 hours or until firm.

Servings and timing

Variations

• No-churn – Replace eggs with 395 g sweetened condensed milk; whip 500 ml cold heavy cream to soft peaks, fold in lavender-infused condensed milk and blueberry sauce, freeze 6 hours.

• Dairy-free/Vegan – Use full-fat coconut milk in place of dairy and 2 Tbsp cornstarch to thicken; sweeten with maple syrup.

• Extra fruit – Double blueberries and fold half directly into the churned base for bursts of whole fruit.

• Citrus lift – Add 1 tsp finely grated lemon zest to the custard for brighter flavour.

• White-chocolate chip – Stir ½ cup mini white-chocolate chips into the churned ice cream before rippling.

storage/reheating

Store ice cream in an airtight, freezer-safe container for up to 2 weeks. To serve, let the container stand at room temperature for 5 minutes to soften slightly; re-freezing melted portions is not recommended, as ice crystals will form.

FAQs

Can I use fresh lavender from my garden?

Yes—ensure it is a pesticide-free culinary variety. Dry the buds and use the same weight as dried lavender.

What if I don’t have an ice-cream maker?

See the no-churn variation above; it yields a slightly lighter but still creamy texture.

Will the ice cream taste like soap?

Not when measured correctly. Two tablespoons of culinary lavender give a fragrant but balanced flavour.

Can I substitute strawberries for blueberries?

Certainly; cook until the compote thickens similarly, then swirl as directed.

How do I know when the custard is thick enough?

It should coat the back of a spoon and hold a clear line when you draw a finger across it.

Is food colouring necessary for a purple hue?

No—the blueberry compote naturally tints the ice cream as it ripples through.

Can I infuse the cream overnight for stronger flavour?

Yes, but limit infusion to 12 hours and keep it refrigerated to prevent bitterness.

What is the best container for freezing?

A shallow, metal or hard-plastic container promotes even freezing and easy scooping.

Why add lemon juice to the blueberry sauce?

Acidity brightens flavour and helps preserve the compote’s colour during storage.

How long can I steep the lavender without over-flavouring?

Twenty minutes is ideal; longer than 30 minutes risks a grassy, overpowering note.

Conclusion

Lavender Blueberry Ice Cream elevates homemade dessert with a refined bouquet of floral and berry notes, a velvety custard base, and eye-catching swirls. With make-ahead flexibility and clear variations for every kitchen, it invites both novices and seasoned cooks to indulge in a scoop of summer elegance year-round.