I may receive a commission if you purchase through links in this post. I am not a doctor; please consult your practitioner before changing your supplement or healthcare regimen.
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.
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!
I’m not sure any fruit says summer like blackberries. Vine-ripened, often foraged and wild (and unsprayed), blackberries are generous 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.
- 2 cups blackberries , preferably fresh
- 1/3 cup warm water
- 1/4 cup honey or use favorite liquid low carb sweetener for Keto and Low Carb
- 1 teaspoon lemon juice
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.
Place lavender water, honey, optional egg yolks and vanilla into blender. Blend 30-50 seconds, until honey is fully dissolved.
Add cultured cream, cream or coconut cream and blend again just to mix, 5 to 10 seconds.
Freeze in ice cream maker, according to manufacturer's instructions.
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).
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.
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.
*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.
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:
- Lavender Blueberry Switchel (a super fast, easy and traditional probiotic beverage made with apple cider vinegar)
- Lavender White Chocolate Steamer