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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 Ancestral, Paleo, Keto, AIP, GAPS, and Vegan diets.
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Three cream options for Lavender Ice Cream
This recipe has two dairy and one dairy-free option for the creamy base. All are wonderful.
For Paleo, GAPS, AIP, Vegan 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) YOGURT/SOUR CREAM:
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 a few 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) HEAVY CREAM:
You can, of course, also use plain heavy cream that isn’t cultured. You’ll end up with a sublime, classic Lavender Ice Cream. This option is perfect for Ancestral, 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 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 rich flavor of cream, the lovely lavender flavor comes through so beautifully.
Blackberry Swirl in Lavender Ice Cream (optional)
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, Vegan ice cream
This recipe was originally for Ancestral, Paleo, GAPS, Vegan and AIP folks.
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.
Lavender Blackberry Swirl Ice Cream (Paleo, Keto, AIP, GAPS & Vegan)
- 2 cups sour cream — probiotic, or heavy cream or creamy coconut milk - Aroy-D brand preferred (for dairy-free)
- 1 cup filtered water
- ½ cup maple syrup or honey for Paleo, AIP, GAPS, Ancestral; allulose for Keto and Low Carb
- 3 Tablespoons lavender dried
- 2 egg yolks raw, optional, omit for AIP and Vegan
- 2 tsp. real vanilla extract
Quick Blackberry Sauce
- 2 cups blackberries preferably fresh, but frozen is okay too
- ⅓ cup warm water
- ¼ cup maple syrup or honey for Paleo, AIP, GAPS, Ancestral; allulose 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, sweetener, optional egg yolks and vanilla into blender. Blend 30-50 seconds, until sweetener 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.
Quick Blackberry Sauce
- In blender on low speed, purée blackberries, water, lemon juice and sweetener until sweetener 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.
The nutrition facts are for the Keto Low Carb version of the recipe.
You can Pin Lavender Swirl Ice Cream here:
More lavender recipes
Not only does it have a sublime smell and beautiful appearance, lavender is high in calcium and iron, and lavender is known to calm us emotionally and mentally.
Here are two of my other favorite lavender creations: