Keto lavender ice cream features a charming purple hue due to the addition of berries. A no churn and egg free ice cream that has a delicious light flavor.
Perfect for a summer's day this lavender ice cream has a subtle, sophisticated taste. The blueberries and raspberries balance out the flavour of lavender without it tasting like a bowl of pot pourri or Grandmother's guest bathroom soap.
This post may contain affiliate links. Please read my disclosure policy for more information.
I came across a bag of culinary lavender in a store here in Saint Lucia and was intrigued as it's not a plant grown here. Back in the UK lavender is very common and one of our houses used to have a huge bush of it but I've never used it in cooking.
Not all lavender should be used in cooking and culinary lavender is safest, and has a more sweeter and delicate flavour. It is sold dried and fresh and should be labelled culinary.
The culinary lavender can be used to make infused tea, lemonade, baking and in this recipe, ice cream. You only need to use a small amount in recipes though.
LAVENDER ICE CREAM RECIPE INGREDIENTS
This is a no churn ice cream made with the addition of mascarpone to try to alleviate some of the iciness that keto ice cream can have. You could use this recipe for other flavours too without the need for an ice cream maker.
For the sweetener we used allulose as it's our preferred sweetener to make ice cream with. You could use powdered monkfruit, Swerve or erythritol too.
We use coconut milk as it has a higher fat content than almond milk and freezes well.
HOW TO MAKE KETO LAVENDER ICE CREAM
To flavor the lavender ice cream we steep the dried lavender buds in the cream, then strain it. This gives the the lavender flavour without being too overpowering. Do NOT leave the lavender in the ice cream mixture.
Heat the cream and coconut milk with the lavender buds. Steep for 15 minutes.
Strain the mixture to remove the lavender buds.
Blend the raspberries and blackberries.
Whisk the mascarpone with the allulose. Add the cream and coconut milk mixture.
Add the blended berries and stir until you have an even colour.
Pour the mixture in a chilled tin and freeze.
A few substitutions can be made for this ice cream recipe.
- Berries- Blackberries pair well with lavender.
- Coconut Milk - Can be swapped with almond milk
- Mascarpone Cream - Greek yogurt or try cream cheese for a replacement.
Lavender ice cream is often paired with honey but that is not very keto friendly. You could use a keto honey substitute.
Other flavor variations that work with the lavender are:
- Lemon - remove the berries and add lemon juice and rind to the ice cream
- Chocolate - add cocoa powder to the mixture (no berries)
- Coconut - Add unsweetened desiccated coconut. This works with or without the berries.
- Earl Grey Tea - Add Earl Grey tea to the seeping process.
This ice cream will keep for up to 3 months in the freezer. Before use, allow the ice cream to softened for 5 to 10 minutes before use.
Chill the loaf tin or other storage vessel you are using in the freezer before use. I put my in before I start to make the ice cream.
Low carb condensed milk can be used in place of the mascarpone cheese too. Condensed milk is often used in no churn ice cream recipes. For a sugar free version, it's an easy swap.
If you are a bit nervous about the lavender taste, reduce the amount used in the recipe card to 1 tablespoon.
MORE LOW CARB ICE CREAM RECIPES
FREQUENTLY ASKED QUESTIONS
This has a light floral taste with a slight sweet taste.
Low carb ice cream is best served the day it's made to enjoy the creamy texture. After that, the ice cream can become slightly icy. One way to avoid that is to add vodka to the mixture.
Keto Lavender Ice Cream
- 2 cups cream, heavy
- 1 cup coconut milk, canned
- 1 cup mascarpone cheese softened
- ½ cup allulose or other low carb sweetener
- 1 cup blueberries
- 1 cup raspberries
- 2 tablespoons culinary lavender
- Place a 1lb loaf tin (16cm long, 11cm wide and 7cm high (6 x 4 x 3 inches) in the freezer.
- In a medium saucepan add the cream, coconut milk and lavender buds and place this on a medium heat. When it looks like the mixture is about to boil, remove it from the heat.
- Let the mixture steep for 15 minutes.
- Place the blueberries and raspberries into a blender and blitz until smooth.
- Strain the liquid into a medium bowl to remove the lavender buds.
- In another medium bowl add the mascarpone and allulose and whisk until smooth.
- Pour in the coconut mixture and whisk to combine.
- Add the blended berry mixture and stir until you have an even colour.
- Remove the tin/container from the freezer and pour the mixture into it. Cover with clingfilm and freeze for at least 4 hours.