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Blueberry-Lavender No-Churn Ice Cream

Yield: about 1 quart

Servings: 8 to 10

Don’t have an ice cream maker? No problem. This ice cream comes together easily in the food processor. Floral lavender pairs beautifully with blueberry. Buy culinary lavender online or at a well-stocked specialty food store.


  • 1/2 Tbs. dried culinary lavender
  • 4 oz. full-fat cream cheese, at room temperature
  • 2 tsp. pure vanilla extract
  • 1/2 tsp. fine sea salt
  • 2 cups cold heavy cream
  • 1 14-oz. can sweetened condensed milk
  • 1 Tbs. rum, bourbon, or vodka (optional)
  • 1/2 cup best-quality blueberry jam

Nutritional Information

  • Calories (kcal) : 360
  • Fat Calories (kcal): 220
  • Fat (g): 25
  • Saturated Fat (g): 16
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 6
  • Cholesterol (mg): 80
  • Sodium (mg): 220
  • Carbohydrates (g): 29
  • Fiber (g): 0
  • Sugar (g): 28
  • Protein (g): 5


In a medium bowl, combine the cream with the lavender, cover with plastic wrap, and refrigerate at least 6 hours or overnight.

Strain the cream, and discard the lavender. Put a 9×5-inch loaf pan in the freezer.

In a food processor, process the cream cheese, vanilla, and salt until smooth, scraping the bowl as needed. Add the heavy cream, and pulse, then process until stiff peaks form, about 30 seconds.

Add the sweetened condensed milk and, if using, the alcohol, and process just to combine.

Transfer ice cream to the prepared pan, and smooth the top. Dollop about 1/4 cup of the jam over the ice cream. Use a fork to swirl it throughout, making sure the swirls reach the bottom of the pan. Dollop the remaining 1/4 cup jam over the top, and swirl it decoratively across the surface.

Lay plastic wrap directly on the surface of the ice cream, and freeze for at least 6 hours, preferably overnight.

The ice cream will keep in the freezer for a week tightly covered in plastic wrap.


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