Lavender Blueberry Swirl Ice Cream
A no-churn, creamy ice cream infused with floral lavender and sweet blueberry, swirled with jam for a beautiful marbled effect. High in protein, naturally sweetened, and quick to make, this elegant treat is perfect for summer days, parties, or anytime you crave a homemade dessert with a gourmet twist.
Equipment
- 1 Medium mixing bowl
- 1 large mixing bowl
- hand mixer
- 2 spatulas
- 1 freezer-safe container (8×4 or 9×5-inch recommended)
- Ice cream scoop
- Measuring Cups and Spoons
Ingredients
- 2 cups heavy cream
- 1 can 14 oz sweetened condensed milk
- 1 cup mascarpone cheese
- ⅛ tsp Lorann Oils Super Strength Lavender Flavor
- 2 tsp Lorann Oils Blueberry Flavor Fountain
- ½ cup blueberry jam homemade or store-bought
- For serving: Waffle cones or ice cream cups fresh blueberries for topping
Instructions
- Whip the Cream to Stiff Peaks: Begin by pouring 2 cups of heavy cream into a medium-sized mixing bowl. Using a hand mixer on high speed, whip the cream until it forms stiff peaks—this means when you lift the beaters, the cream holds its shape firmly without collapsing. Stiffly whipped cream is crucial as it creates a light and airy texture in the final ice cream. Once whipped, set it aside at room temperature, taking care not to deflate it.
- Create the Creamy Base: In a large mixing bowl, combine 1 can of sweetened condensed milk with 1 cup of mascarpone cheese. Using the hand mixer, blend these two ingredients on high speed until fully smooth and slightly fluffy. The mascarpone adds richness and a velvety texture, while the sweetened condensed milk provides natural sweetness and creaminess. Once the mixture is light and airy, stop mixing to avoid overbeating.
- Divide for Flavors: Carefully split the ice cream base evenly into two separate bowls. This will allow you to create two distinct flavors—lavender and blueberry—while maintaining the perfect creamy consistency.
- Infuse Lavender Flavor: In one bowl, gently add 1/8 teaspoon of Lorann Oils Super Strength Lavender Flavor. Lavender is potent, so a small amount is sufficient to impart a floral note without overpowering the ice cream. Use a spatula or a low-speed hand mixer to incorporate the flavor thoroughly, making sure it is evenly distributed throughout the base.
- Infuse Blueberry Flavor: In the second bowl, add 2 teaspoons of Lorann Oils Blueberry Flavor Fountain. This will give the ice cream a sweet, tangy blueberry essence. Mix gently but thoroughly to ensure the flavor is consistent across the base.
- Fold in the Whipped Cream: Divide the whipped cream into two equal portions. Take one portion and gently fold it into the lavender-flavored base using a spatula. The folding motion should be slow and deliberate—cut through the mixture and lift it from the bottom to the top to preserve the airy texture. Repeat the process with the remaining whipped cream, folding it into the blueberry-flavored base. Proper folding ensures the ice cream remains light, creamy, and smooth.
- Prepare the Freezer Container: Choose a freezer-safe container that is large enough to accommodate the layered ice cream. An 8×4 or 9×5-inch pan works perfectly. Make sure the container is clean and dry before you begin layering the ice cream.
- Layer the Ice Cream Flavors: Spoon half of the lavender-flavored ice cream into the bottom of the container, spreading it evenly. Next, add half of the blueberry-flavored ice cream on top. Then, add small dollops of 1/4 cup of blueberry jam over the layers. Using a spatula or the tip of a knife, gently swirl the jam into the ice cream to create a marbled pattern. Repeat the layering process with the remaining lavender and blueberry bases, finishing with any leftover jam swirled on top.
- Freeze Until Firm: Cover the container tightly with a lid or plastic wrap to prevent ice crystals from forming. Place the container in the freezer for at least 6 hours, or ideally overnight, until the ice cream is fully set and scoopable. The longer freezing time ensures the flavors meld beautifully and the texture remains creamy yet firm.
- Serve and Garnish: Remove the ice cream from the freezer and let it sit at room temperature for 5–10 minutes to soften slightly, making scooping easier. Use an ice cream scoop to serve portions into waffle cones or ice cream cups. For an elegant touch, top each serving with fresh blueberries. The result is a visually stunning and delightfully creamy ice cream that balances floral lavender with sweet blueberry, perfect for any occasion.
- Enjoy Immediately or Store Properly: Serve the ice cream immediately for the best texture and flavor. If storing, transfer leftovers into an airtight container and freeze for up to 2 weeks. Always let it soften slightly before scooping for the best creamy consistency.
Notes
- Use a hand mixer for both the whipped cream and ice cream base to achieve the smoothest, creamiest texture.
- Be careful with the lavender flavor—it’s extremely concentrated. A tiny amount goes a long way; overuse can make the ice cream taste soapy.
- Homemade blueberry jam enhances the flavor and texture, but store-bought works fine in a pinch.
- Gently fold the whipped cream into the flavored base rather than stirring vigorously to maintain the light, airy consistency.
- Choose a freezer-safe container that is large enough to accommodate layers and swirls without spilling. A rectangular pan works best for easy layering.
