Blueberry Lavender No-Churn Ice Cream
Ingredients
- 4 ozs full-fat cream cheese room temperature
- 2 tsp pure vanilla extract
- 1/2 tsp fine sea salt
- 2 cups heavy cream cold
- 14 ozs sweetened condensed milk
- 1 tbsp rum, bourbon, vodka optional
- 1 tbsp dried culinary lavender
- 1/2 cup blueberry jam
Instructions
- Combine the cream with 1 tablespoon dried culinary lavender in a medium bowl, cover with plastic wrap, and refrigerate, at least 6 hours or overnight.
- Remove the infused cream from the refrigerator, strain it to remove the lavender buds.
- Place a 9x5x2-inch loaf pan in the freezer while you assemble the ice cream.
- In a food processer fitted with the blade attachment, process the cream cheese, vanilla and salt until smooth, scraping the bowl as needed. Add the heavy cream and process until stiff peaks form.
- Add the sweetened condensed milk and alcohol, if using, and process just to combine.
- Transfer the ice cream to the cold pan and smooth the top. Cover in plastic wrap and freeze for at least 6 hours, but preferably overnight
- Dollop about 1/4 cup of blueberry jam over the ice cream base and use a fork to swirl it throughout – making sure your swirls reach the bottom of the pan. Then dollop another 1/4 cup of blueberry jam over the top and swirl it across the surface decoratively – this makes for the prettiest of ice creams.
- Cover in plastic wrap and freeze for at least 6 hours, but preferably overnight
- The ice cream will keep in the freezer for a week, tightly covered in plastic wrap.
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