Table of Contents
  1. Why make a fruit puree?
  2. Why is lavender great in this ice cream?
  3. Other recipes from this year's Ice Cream Week:
  4. Watch how to make this blueberry lavender ice cream:
  5. Blueberry Lavender Ice Cream Recipe

I’m always buying or picking way too many fresh berries. They go on top of my yogurt, in baked goods, into jams, and now… into my ice cream. That’s why they’re perfect for this totally-summer blueberry lavender ice cream!

Blueberry is the pinnacle berry. Am I right, or am I right?! You can buy fresh ones year-round, so there’s no fear in ever going without. And I mean, blueberries are just always good. What’s even better is the month of July when they are truly in season. At this time of year, the flavor is practically incomparable with any other berry.

Blueberry lavender ice cream is my happy place ice cream. I love all ice creams, but the color of the blueberry in this is mouthwatering, and the surprise of lavender creates a soothing treat that is ever so satisfying.

Top down view of purple ice cream in glass container with blueberries and dried lavender on marble surface

Blueberries are iconic. I mean, who doesn’t love a blueberry? When my nieces and nephew visit the farm during the summer, I make sure to have berries on hand. They eat them like candy and I love how a face can light up at the simple sight of fresh berries.

Why make a fruit puree?

I’ll be honest: the idea of putting fruit in ice cream has never been my favorite. Why? Well, when you put chunks of fruit into anything cold, they tend to become rock hard. No one loves to eat ice cream with big chunks of frozen fruit. But, when I began to puree the fruit first, I become all kinds of excited about adding fruit to ice cream. You end up with much better flavor and consistency. The blended berries give way to a simple, blueberry-flavored ice cream base.

Spoon full of blueberry lavender ice cream with blurry blueberries on marble surface in background

Why is lavender great in this ice cream?

The addition of lavender to this ice cream was an obvious choice. Lavender has a tranquil and calming effect both in fragrance and flavor. Maybe it’s the fact that both blueberries and lavender are purple, but something magical happens when these flavors join forces. You can grow your own lavender and dry it, or you can buy culinary-ready dried lavender. Make sure it’s food grade, otherwise it may be treated with chemicals and preservatives.

Lavender adds an herbal note that is almost unrecognized at first bite. But once you realize what it is, believe me: you’ll be surprised and happy.

This is a match made in heaven and a perfect way to end Ice Cream Week 2019!

Top down view of purple blueberry lavender ice cream with blueberries and dried lavender sitting on marble surface

Other recipes from this year’s Ice Cream Week:

Watch how to make this blueberry lavender ice cream:

Three scoops of purple blueberry lavender ice cream in glass container with blueberries and ice cream scoop in background all on marble surface

Blueberry Lavender Ice Cream

4.38 from 8 votes
When these two flavors are combined, they make the perfect ice cream. Blueberry lavender ice cream is a light, refreshing treat that just exudes summer flavor!
Prep Time 10 mins
Cook Time 10 mins
Total Time 9 hrs 5 mins
Servings 8 servings

Ingredients

  • 2 cups whole milk
  • 1 ¼ cups heavy cream
  • 1 cup blueberries
  • ¾ cup sugar
  • 2 tbsp corn syrup
  • 1 tsp salt
  • 2 tbsp whole milk
  • 1 ½ tbsp Mira-Cleer or corn starch
  • 1 tsp vanilla extract
  • ¼ cup dried lavender

Instructions
 

  • To make the blueberry puree, blend blueberries with an immersion or countertop blender until smooth. Set aside.
  • In a 4-quart saucepan, combine the 2 cups milk, heavy cream, prepared blueberry puree, sugar, corn syrup, and salt. Whisk to combine and place over medium heat.
  • While the milk mixture is heating, combine the reserved 2 tablespoons milk and Mira-Cleer. Whisk until smooth and set aside.
  • Bring the milk mixture to a rolling boil and continue to boil for 1 minute. Remove from heat and slowly whisk in the Mira-Cleer slurry. Return to heat and bring back to a rolling boil. It is essential the mixture comes back to a rolling boil to activate the thickener.
  • Remove from heat add the vanilla extract and dried lavender. Stir to combine and steep for 20 minutes.
  • Once steeped, strain to remove the lavender and pour the ice cream base into an airtight container. Cover and chill 6-8 hours. The ice cream base can be stored for up to 48 hours.
  • Once ready to chill, follow the manufacturer’s instructions with the ice cream maker. Churn approximately 25 minutes. Enjoy immediately as soft serve or pour into an airtight container and place in freezer for 4-6 hours for a hard serve.

Nutrition

Calories: 272kcalCarbohydrates: 31.2gProtein: 3.2gFat: 15.6gSaturated Fat: 9.8gTrans Fat: 0.5gCholesterol: 48.5mgFiber: 0.5gSugar: 29.2g
Course Ice Cream
Cuisine American
Difficulty Easy
Method Freezing

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Kaleb

I’m Kaleb! I'm not a chef, professional baker, landscaper, or designer, but I like to play each on Knollgate Farm. Come join me on my journey and let's learn together!

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8 Comments

  1. I also googled Mira-Cleer but I cannot find a place that sells it near me in northern California. Where did you get yours???

  2. 5 stars
    I love your ice cream recipes! I started with your vanilla base recipe, substituting only some vanilla bean seeds for the vanilla paste. I have a question about the lavender (which I adore and grow a lot of in my perennial and veggie gardens). If I’ve grown these plants from seedling/starts and they’ve never been treated with pesticides, can I just use some of my own dried lavender? Are there any specific varieties to avoid as “food grade” or is what makes it food grade the absence of toxic chemicals?

  3. 5 stars
    We tried all of your herb flavored ice creams when my nieces and nephew were visiting. This was one of the favorites! Will definitely be making again!

  4. 4 stars
    So I just made this blueberry lavender ice cream because I love the taste of lavender in baking. However, it might be Time for me to get glasses! Instead of 1/4 cup of food grade lavender, I used 1/3 cup! It’s practically inedible. I’m so sad because these were blueberries from Michigan and your base ice cream is so delicious. So trying to rectify this, I added a little bit of honey to try to sweeten the over lavender taste and then I made a blueberry compote and then swirled that into the soft serve before I froze it. Slightly better. And I will eat it because I don’t wanna waste these ingredients but word to the wise- enlarge that recipe so you can read the measurements.😉😉😉😉

    I did however make the brown butter orange sage ice cream and it’s fabulous.

    Thank you for your fun and entertaining videos to go along with recipes.