Lavender Blackberry Swirl Ice Cream (Paleo, GAPS, AIP, Keto, Low Carb)

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Lavender Blackberry Swirl Ice Cream is a wonderful celebration of dessert, the sun, flowers, berries and all things beautiful! You’ll love the ingredients and flavors in this special treat that’s suitable for Traditional, Paleo, GAPS, AIP, Keto and Low Carb diets.

two dishes of lavender blackberry swirl ice cream with a lavender colored spoon

Three Cream Options

This recipe has two dairy and one dairy-free option for the creamy base. All are wonderful.

1) For Paleo, GAPS, AIP and dairy-free Keto and Low Carbers, the dairy-free ingredient this recipe uses is coconut cream, (not coconut milk). It is combined with a steeped lavender water which, together with the sweetener, creates the perfect mouthfeel.

2) For GAPS, Primal, Keto and Low Carbers who love the tang and probiotics of yogurt and cultured cream, the second creamy base option is to use crème fraîche or real probiotic sour cream.

For about eight years my husband and I owned a Paleo and Primal ice cream shop (which we sold about two years ago). We made most of our original dairy flavors with either kefir or probiotic sour cream. The ice creams and frozen yogurts were amazing. Their subtle and rich tang made them unique, added another loved layer of flavor, and their tang denoted the level of probiotics. The tangier the dairy, the more probiotics. Lavender was one of our favorite flavors, and the herb goes so beautifully with cultured cream. If you want to go this route, look for an all natural crème fraîche or real probiotic sour cream. Two products to consider are fully cultured Nancy’s Organic Sour Cream or Green Valley Lactose-free Sour Cream. (Both are lactose-free for GAPS.)

3) You can, of course, also use plain grass-fed cream that isn’t cultured. You’ll end up with a sublime, classic Lavender Honey Ice Cream. This option is perfect for Traditional, Primal, Keto, Low Carb or anyone wanting just a classic ice cream. Our family is fortunate enough to buy lots of local raw cream, so that’s what we use. If you can access raw milk and cream, it’s unbeatable for its nutrition and flavor.

Either way, Lavender is one of the best ice cream flavors and a family favorite as well. Against the flavor of cream and honey, lovely!

Blackberry Swirl

I’m not sure any fruit says summer like blackberries. Vine-ripened, often foraged and wild (and unsprayed), blackberries are bowl of lavender honey paleo ice cream with pink fabric underneath and silver spoongenerous to us all: If you live where blackberries grow, you are rich! Unlike many special fruits that must be purchased or grown with some care, blackberries are free summer bounty, and they freeze beautifully if you have an overabundance.

If you don’t live in blackberry climate or want to make this sublime flavor out of season, please feel free to use frozen blackberries, or fresh purchased berries.

The swirl may also be omitted (see an old snapshot photo above right), as plain Lavender-Honey Ice Cream is inescapably special.

Paleo, GAPS, AIP, Keto, Low Carb

This recipe was originally for Paleo, GAPS and AIP folks, and Traditional. But it’s easily made into a Keto and Low Carb flavor too, by simply using your favorite liquid low carb sweetener, and using a bit less of it, which I designate in the recipe below.

While honey goes beautifully with lavender and cream, maple syrup may also be used for anyone who can’t have honey. So ultimately, the liquid sweetener is flexible for your needs.


5 from 1 vote
Lavender Blackberry Swirl Ice Cream (Paleo, GAPS, AIP, Keto, Low Carb)
Prep Time
25 mins
Cook Time
25 mins
Total Time
50 mins

This herbal ice cream is so special. It can be made with or without the swirl: plain awesome Lavender Ice Cream with no refined sugars OR Lavender Blackberry Swirl Ice Cream for an extra summery or berry treat! (Keto/Low carb Note: The carb count in the nutrition information below is calculated for Lakanto.)

Course: Dessert, Snack
Cuisine: American, French
Keyword: blackberry, ice cream, keto, lavender, lowcarb, paleo
Servings: 6 servings
Calories: 65 kcal
Author: Megan
  • 2 cups sour cream — probiotic, or heavy cream or coconut cream (for dairy-free)
  • 1 cup filtered water
  • 3/4 cup raw honey or use 1/2 cup of favorite liquid low carb sweetener for Keto and Low Carb
  • 3 Tablespoons lavender dried
  • 2 egg yolks raw, optional, omit for AIP
  • 2 tsp. real vanilla extract
Quick Blackberry Sauce
  • 2 cups blackberries preferably fresh, but frozen is okay too
  • 1/3 cup warm water
  • 1/4 cup raw honey or use favorite liquid low carb sweetener for Keto and Low Carb
  • 1 teaspoon lemon juice
  1. Heat water until steaming, but not yet simmering. Add lavender blossoms and steep 20 minutes. Strain, reserving lavender water, and pressing gently on lavender solids to extract liquid. Discard lavender.

  2. Place lavender water, honey, optional egg yolks and vanilla into blender. Blend 30-50 seconds, until honey is fully dissolved.

  3. Add cultured cream, cream or coconut cream and blend again just to mix, 5 to 10 seconds.

  4. Freeze in ice cream maker, according to manufacturer's instructions.
Quick Blackberry Sauce
  1. In blender on low speed, purée blackberries, water, lemon juice and honey until honey has dissolved. Set aside (or follow next step if you want seedless Blackberry Sauce).

  2. If seedless sauce is desired, pour sauce through fine mesh strainer nested over a slightly larger bowl. Use a whisk to stir the smooth solids through the mesh, retaining the seeds in the strainer. Set bowl with sauce aside.

  1. Scoop about one cup frozen ice cream into large loaf pan (or other storage container suitable for ice cream in the freezer). Spread it out with the back of the ice cream scoop. Top with thin layer of  Blackberry Sauce. Continue to alternate layers of frozen ice cream and thinner layers of Blackberry Sauce. Freeze 3 hours minimum before serving.

Recipe Notes

*Crème fraîche goes by two other names: cultured cream and sour cream. True sour cream is a probiotic condiment. When sour cream is made from grass-fed fermented cream, it is a health food. Nancy's is one yogurt company that makes an organic, grass-fed, probiotic sour cream.  When shopping for this ice cream, look for French-made crème fraîche, Nancy's sour cream or Green Valley Lactose-free Sour Cream ... or another organic sour cream that has these three or similar ingredients: grass-fed cream, probiotic and sea salt.

Nutrition Facts
Lavender Blackberry Swirl Ice Cream (Paleo, GAPS, AIP, Keto, Low Carb)
Amount Per Serving
Calories 65 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Saturated Fat 9g 45%
Cholesterol 105mg 35%
Sodium 69mg 3%
Potassium 222mg 6%
Total Carbohydrates 5g 2%
Dietary Fiber 3g 12%
Sugars 1g
Protein 2g 4%
Vitamin A 13.8%
Vitamin C 14.8%
Calcium 12.5%
Iron 5.4%
* Percent Daily Values are based on a 2000 calorie diet.

Does lavender make you happy?

Me too! Not only does it have a sublime smell and beautiful appearance, lavender is high in vitamin A, calcium and iron, and lavender is known to calm us emotionally and mentally. Here are two of my other favorite lavender creations:

two dishes of lavender blackberry swirl ice cream with a lavender blossom on top


Comments 29

  1. Megan, I truly think we are kindred spirits … and I love this recipe. Absolutely beautiful + lovely flavor combinations. I wish I had a bowl of this. Gorgeous!

    1. So do I, Emily. <3 Thank you. When I saw your blackberry ice cream first thing this morning, I just chuckled~ both of us making beautiful ice creams in March. Wished I had a bowl of yours too!!!

    1. Spring and summer are so lovely with all the new flowers. This dessert is SO good in winter and fall as well, because it uses dried lavender blossoms. I’m an ice cream lover year round! 😉

  2. I’ve never used lavender in cooking before. I’ll have to try it. The idea of making ice cream with creme fraiche certainly sounds amazing!

  3. Hi Megan,

    Thank you for this recipe. I love lavender and we grow lots of it. I love blackberries and we just happen to live in a blackberry-friendly climate where my good friend has 1,000 organically grown blackberry bushes and sells her berries year-round (except when the rain knocks the flowers off the plants).

    I have a question about making this recipe without an ice cream maker. I don’t have room in my freezer for an ice cream maker bowl and I don’t have a lot of money for an ice cream maker with a built-in freezer. So, I need to make it in a loaf pan in the freezer.

    When I have made ice cream this way, before, I have made it with sweetened condensed milk and a couple of tsps. of lite corn syrup (prevents the ice crystals from forming). Of course, both of these ingredients are off-limits to everyone on all of these special diets.

    I read the other day that you can use vodka in the ice cream to prevent the ice crystals from forming. But how would I substitute for the sweetened, condensed milk?

  4. Hi there, I was curious if an ice cream maker is an absolute or could I freeze it right out of the blender. Would this effect the consistency, and ability to scoop it like ice cream? Thanks

  5. I can’t wait to make this! My husband grew up picking blackberries down the road from his house. My family will be excited to enjoy them in ice cream.

  6. What a perfect summer flavor combo! I am definitely going to make this as soon as my lavender starts blooming!!!

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