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    Home » Desserts

    Keto Lavender Ice Cream

    Published: May 12, 2022 · Updated: Jun 2, 2022 by Angela Coleby · This post may contain affiliate links · This blog generates income via ads ·

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    Gluten FreeNut FreeEgg FreeLow CarbKeto

    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.

    lavender ice cream with berries
    Jump to:
    • USING LAVENDER
    • LAVENDER ICE CREAM RECIPE INGREDIENTS
    • HOW TO MAKE KETO LAVENDER ICE CREAM
    • SUBSTITUTES
    • VARIATIONS
    • STORAGE
    • RECIPE TIPS
    • MORE LOW CARB ICE CREAM RECIPES
    • FREQUENTLY ASKED QUESTIONS
    • Keto Lavender Ice Cream

    This post may contain affiliate links. Please read my disclosure policy for more information.

    USING LAVENDER

    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.

    keto ice cream recipes

    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.

    lavender in pan of cream
    lavender strained

    Heat the cream and coconut milk with the lavender buds. Steep for 15 minutes.

    Strain the mixture to remove the lavender buds.

    berries in blender
    mascarpone cream in bowl

    Blend the raspberries and blackberries.

    Whisk the mascarpone with the allulose. Add the cream and coconut milk mixture.

    blended berry mixture
    ice cream mixture in tin

    Add the blended berries and stir until you have an even colour.

    Pour the mixture in a chilled tin and freeze.

    SUBSTITUTES

    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.

    VARIATIONS

    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.
    lavender ice cream in dish

    STORAGE

    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.

    RECIPE TIPS

    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

    Strawberry Basil Ice Cream

    Keto Tiramisu Ice Cream

    Lemon Hibiscus Ice Cream

    Almond Joy Ice Cream

    Low Carb Cinnamon Ice Cream

    lavender ice cream in bowl

    FREQUENTLY ASKED QUESTIONS

    What Does Lavender Ice Cream Taste Like?

    This has a light floral taste with a slight sweet taste.

    Does This Ice Cream Become Icy?

    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.

    lavender ice cream in bowl with berries

    Keto Lavender Ice Cream

    Angela Coleby
    Lavender ice cream has a subtle, sophisticated taste and pairs well with berries. A low carb ice cream for summer.
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 5 mins
    Freezing time 4 hrs
    Course Dessert
    Cuisine gluten free, Low Carb
    Servings 10 servings
    Calories 322 kcal

    Ingredients
     
     

    • 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

    Instructions
     

    • 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.

    Notes

    Makes 10 medium servings
    The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
    Any nutritional analysis on the website is based on an estimate, calculated by Spoonacular from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.

    Nutrition

    Serving: 1servingCalories: 322kcalCarbohydrates: 6gProtein: 4gFat: 32gFiber: 1g
    Have you tried this recipe? Leave a review or take a picture and share it on InstagramMention @Divalicious_Recipes or tag #divaliciousrecipes
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    Hi, I'm Angela ! I'm the creator behind all the tasty low carb & gluten free recipes at Divalicious Recipes. I live in sunny St Lucia with the Chief Taster and my dogs & cats.

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