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

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 Note: The carb count in the nutritional information below is calculated for the low carb version of this recipe.)
Course Dessert, Snack
Cuisine American, French
Keyword blackberry, ice cream, keto, lavender, lowcarb, paleo
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 6 servings
Calories 65kcal
Author Megan
Cost $4

Equipment

  • ice cream maker

Ingredients

  • 2 cups sour cream — probiotic, or heavy cream or coconut cream (for dairy-free)
  • 1 cup filtered water
  • 1/2 cup favorite liquid low carb sweetener or 3/4 cup honey for Paleo, AIP, GAPS, Ancestral
  • 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 liquid low carb sweetener or honey for Paleo, AIP, GAPS, Ancestral
  • 1 teaspoon lemon juice

Instructions

  • 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.

Assembly

  • 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.

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

Calories: 65kcal | Carbohydrates: 5g | Protein: 2g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 105mg | Sodium: 69mg | Potassium: 222mg | Fiber: 3g | Sugar: 1g | Vitamin A: 690IU | Vitamin C: 12.2mg | Calcium: 125mg | Iron: 1mg