Description

This no churn lavender ice cream recipe delivers a creamy, delicate floral dessert that’s easy to make without an ice cream machine. Infused with dried culinary lavender and accented by a fresh blackberry swirl, this homemade treat blends mascarpone cheese and sweetened condensed milk for a rich and luscious texture. Perfectly balanced with lemon zest and a hint of vanilla, this refreshing ice cream is ideal for summer or any time you crave a unique, elegant frozen dessert.

Ingredients

Lavender Infused Cream

2 cups (480 ml) heavy whipping cream, cold (divided)
1 tablespoon dried culinary lavender

Ice Cream Base

1 (14 oz/397g) can sweetened condensed milk
8 oz (226g) mascarpone cheese, room temperature
2 teaspoons pure vanilla extract
Zest of 1 lemon, finely grated
1/8 teaspoon sea salt
Purple gel food coloring (optional)

Blackberry Swirl

6 oz (170g) blackberries, fresh or frozen
2 tablespoons granulated sugar or honey
1 teaspoon lemon juice

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Instructions

Infuse the cream with lavender: Heat 1/2 cup (120 ml) of the heavy cream in a small saucepan over medium heat until it just begins to simmer, indicated by small bubbles around the edges. Remove from heat, stir in the dried culinary lavender, cover, and let steep for 20 minutes. Strain the cream through a fine-mesh sieve to remove the lavender, then cover and chill it in the refrigerator for at least 2 hours until very cold.
Make the blackberry swirl (optional): In another small saucepan, combine the blackberries, sugar (or honey), and lemon juice. Cook the mixture over medium heat, gently mashing the berries as they soften, until it thickens to a jammy consistency, roughly 8–10 minutes. Let the mixture cool completely before using.
Prepare the ice cream base: In a large mixing bowl, beat the sweetened condensed milk and mascarpone cheese until the mixture is smooth and creamy. Stir in the vanilla extract, lemon zest, sea salt, and purple food coloring if using. Set this mixture aside.
Whip the cream: In a chilled bowl, whip the lavender-infused cream together with the remaining 1.5 cups (360 ml) of cold heavy whipping cream until stiff peaks form, indicating the cream is fully whipped and fluffy.
Combine and swirl: Gently fold the whipped cream into the mascarpone mixture until fully incorporated, maintaining as much airiness as possible. Transfer the mixture into a freezer-safe container, such as a loaf pan. Spoon the cooled blackberry swirl over the top, then use a knife or skewer to create gentle swirls for a marbled effect.
Freeze and serve: Cover the container tightly and freeze the ice cream for at least 6 hours or until firm. Before serving, let it sit at room temperature for approximately 10 minutes to soften slightly for easy scooping.

Notes

Use culinary-grade dried lavender to ensure a pleasant flavor without bitterness.
The blackberry swirl is optional but adds a beautiful color contrast and fruity burst.
For a more vivid lavender hue, add a few drops of purple gel food coloring if desired.
Letting the ice cream sit out for 10 minutes before scooping makes serving easier and enhances the texture.
This recipe requires no ice cream machine and uses a no-churn method for convenience.
Store leftover ice cream tightly covered in the freezer for up to 1 week for best quality.

Prep Time: 25 minutes (plus 2 hours chilling for infused cream)
Cook Time: 10 minutes (blackberry swirl cooking time)
Category: Dessert
Method: No-Cook
Cuisine: American