Lavender Ice Cream with Blueberries
Lavender Ice Cream with Blueberries

Lavender Ice Cream with Blueberries

Recipes   Gluten Free     Sweets    


  • 3 cups heavy cream
  • 1 cup whole milk
  • 1 heaping tbsp dried lavender flowers
  • 8 large egg yolks
  • ½ cup Swerve granular
  • 1½ tsp vanilla extract
  • 1 pint blueberries (chopped or smashed)
  • 1 TBS Vodka


  1. Scald the cream, milk, and lavender flowers in a medium saucepan on medium high heat for ten minutes. Remove pan from heat, cover, and allow to steep for 30 minutes. Fill a large bowl halfway with water and ice and set aside.
  2. Strain the mixture back into the saucepan and heat just until it reaches a boil. Whisk the egg yolks and Swerve in a large bowl until they become thick and pale. Add half of the hot milk in a slow, steady stream to the yolk mixture whisking simultaneously.
  3. Pour egg mixture into remaining hot milk in the saucepan and cook over medium heat, stirring constantly using a wooden spoon, until the mixture coats the back of the spoon -- about 2 minutes. Immediately remove from heat, strain, and cool completely in the prepared ice bath. Stir in the vanilla extract and vodka.
  4. Process in an ice-cream maker according to manufacturer's instructions. In the last 5 minutes of churning, pour in smashed blueberries. Transfer to a medium bowl, and cover completely by placing plastic wrap directly on the ice cream surface and store in freezer for up to 1 week.
  5. When ready to serve, let sit on countertop for 15-30 minutes to soften.

Makes 12 servings.

Nutrition Facts

Serving Size 1/2 cup

Servings 12

Calories 270
Total Fat 26g
Total Saturated Fat 15g
Cholesterol 205mg
Sodium 35mg
Total Carbs 15g
Dietary Fiber 1g
Sugars 4g
Swerve 8g
Protein 4g
Net Carbs: 6g