Lavender Blackberry

I’ll admit, lavender isn’t my favorite. While it has grown on me in the last few years, it’s probably a scent I am never going to seek out. However, this summer I began cooking with lavender and am hooked. I made a lavender cake earlier this summer which was pretty much to die for. I obviously wanted to try putting it in ice cream, but was also worried that it would come out tasting like hand soap. Hence, the blackberries. I am pretty happy the way this one came out. I think in the future though I would add a sprinkle of lavender to the blueberries as I cooked them. I would recommend this ice cream with a summer cocktail like a gin and tonic.


2 cups heavy cream
1 cup whole milk
0.5 cup sugar
Dash of vanilla extract
1 tbsp lavender

2 cups blackberries
2 tbsp sugar


Heat up the blackberries in a small sauce pan with the sugar. You can choose how much you want to cook the blackberries. The longer you cook them, the more they will have a jammy texture. I cooked mine just until they were soft and the pan was starting to fill with liquid.

In a separate sauce pan create the base by combining the heavy cream, milk, sugar, vanilla extract, and lavender. Warm the mixture on low heat until the sugar has dissolved. Do not boil. Once dissolved, transfer the base into a heat proof container. Store in the fridge until cooled.

Once the blackberries and base have fully cooled overnight, strain the lavender. Next, add the base to your ice cream maker and churn to the manufactures instructions. After the ice cream has taken form, slowly add the blackberries to the base.

Refrigerate for a few hours.

Serve and enjoy!


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