This blueberry lavender no-churn ice cream, crafted with rich coconut milk, is the perfect refreshing summer treat. Infused with wild blueberries, fragrant lavender, and sweet honey, each bite is enhanced by the delightful crunch of buttery Biscoff cookie pieces. Yum!
No ice cream maker? No problem! You can make delicious, creamy ice cream without any fancy kitchen gadgets. With just 5 ingredients and a few easy steps, you will have your own custom homemade ice cream in no time! I have always found the combination of fresh lavender and wild blueberries to be so incredibly refreshing and delightful during summer. I use a touch of fresh local honey from my farmer’s market to add a hint of sweetness. The Biscoff cookies are a really great crunchy addition but you can get creative with any type of cookie or nuts to substitute. This recipe is healthier than most store-bought ice cream and it’s completely vegan!
Table of Contents
- Recipe walk-through
- Video
- Similar recipe ideas
- Kitchen tools required
- Recipe FAQs
- Spotify playlists paired with this recipe
How to Make Blueberry Lavender No Churn Ice Cream
Watch the Video for Blueberry Lavender No Churn Ice Cream
More Summer Dessert Recipes
- Red, White and Berry Clafoutis
- Key Lime Cheesecake Pudding
- No Churn Vegan Black Raspberry Ice Cream
- Margarita Bars
View all summer dessert recipes here
Kitchen Tools Required
- ice cube tray
- saucepan
- stirring spoon
- airtight container
- small bowl
- blender
- loaf pan
- measuring cups + spoons
FAQ
Is freezing the coconut milk necessary?
Yes, by freezing the coconut milk ahead of time, you are creating a churning effect when you blend it. This results in a creamier, softer texture.
What if I can’t find Biscoff cookies?
Not all grocery stores carry Biscoff cookies, so I recommend trying any type of buttery, vanilla cookie. Golden Oreos are a great choice too. If cookies aren’t your thing, roasted almonds or pistachios are another great option to add some crunch!
How long will the ice cream last in the freezer?
Keep the ice cream covered in plastic wrap and aluminum foil in the freezer for up to 2 weeks.
Blueberry Lavender No Churn Ice Cream
- Total Time: 14 hours 10 minutes
- Yield: 6 servings 1x
Description
This blueberry lavender no-churn ice cream, crafted with rich coconut milk, is the perfect refreshing summer treat. Infused with wild blueberries, fragrant lavender, and sweet honey, each bite is enhanced by the delightful crunch of buttery Biscoff cookie pieces. Yum!
Ingredients
- 2 (15oz) cans full-fat coconut milk
- 3 cups frozen wild blueberries
- 2 tsp dried edible culinary lavender
- 2/3 cup honey, divided
- 4 Biscoff cookies
Instructions
- Freeze the coconut milk: Before opening, shake the cans of coconut milk to mix the solid cream with the liquid. Pour the coconut milk in ice cube trays, then freeze at least 8 hours or until solid.
- Make the blueberry reduction: Add the blueberries, lavender and 1/3 cup honey to a saucepan then place over medium heat. Bring the mixture to a gentle simmer, stirring frequently. Allow the mixture to reduce and thicken, about 5 minutes. Remove from the heat and let cool to room temp. Transfer to an airtight container to chill in the fridge for at least 2 hours.
- Crush the cookies: While the ice cream ingredients are chilling, place the Biscoff cookies in a small bowl. Use your hands to break the cookies into pieces. You want good-sized chunks, nothing too fine. Set aside.
- Blend the ice cream: Take the frozen coconut milk cubes out of the freezer and let sit at room temperature for at least 20 minutes (you want the cubes to soften slightly or else they’ll be too hard to blend). Add the coconut milk cubes to a blender, then add about half of the chilled blueberry reduction along with the remaining 1/3 cup honey. Begin blending the ice cream, using a blender tamper to move the cubes around. It may take a little while for the cubes to completely blend. Continue blending until smooth and creamy (this will create a churning effect without needing an ice cream maker).
- Prep the ice cream: Pour the blended ice cream into a freezer-safe loaf pan. Dollop some of the remaining blueberry reduction on top, then add a sprinkle of Biscoff cookies (you should have some blueberry reduction left as additional topping for later. Keep refrigerated until needed).
- Freeze the ice cream: Cover the ice cream with plastic wrap and aluminum foil, then freeze at least 6 hours or until solid.
- Serve and enjoy: When ready to serve, let the ice cream sit at room temperature for 15-20 minutes. If desired, heat the remaining blueberry reduction in the microwave or stovetop and drizzle over the ice cream. Top with additional Biscoff cookie crumbs. Enjoy!
- Prep Time: 14 hours
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop + freezer
Nutrition
- Calories: 489
- Sugar: 38g
- Sodium: 57mg
- Fat: 34g
- Saturated Fat: 28g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 7mg
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