ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Lavender-Blueberry Ice Cream

Yield Makes about 5 cups; 6 to 10 servings
A trip to a lavender farm inspired Jan Sousa to infuse blueberry syrup with the flowers and turn it into ice cream. For an elegant dessert, she spoons it into wineglasses, garnishes it with lavender blossoms, and sets lemon cookies on the side. Prep and Cook Time: about 30 minutes, plus at least 25 minutes to freeze.


  • 1 cup blueberries, rinsed
  • 3/4 cup sugar
  • 2 tablespoons dried culinary lavender blossoms
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon vanilla
  • 3 cups half-and-half

Nutrition Information

  • calories 161
  • caloriesfromfat 47 %
  • protein 2.2 g
  • fat 8.3 g
  • satfat 5.2 g
  • carbohydrate 20 g
  • fiber 0.3 g
  • sodium 31 mg
  • cholesterol 27 mg

How to Make It

  1. In a 1- to 1 1/2-quart pan over medium-high heat, stir blueberries, sugar, and 1/2 cup water until berries begin to pop, 4 to 5 minutes. Pour mixture through a fine strainer set over a bowl. Pour blueberries into a blender. Return berry syrup to pan.

  2. Add lavender to syrup and stir over medium heat until syrup is infused with flavor, about 5 minutes. Strain into blender, pressing to extract liquid. Discard lavender.

  3. Add cinnamon and vanilla to blender; whirl until mixture is smooth. Pour into a bowl, nest in ice water, and stir often until cold, about 15 minutes. Stir in half-and-half.

  4. Pour chilled mixture into an ice cream maker (1 1/2-qt. or larger capacity). Freeze according to manufacturer's directions until firm enough to scoop. Serve, or transfer to a container and freeze, airtight, up to 1 week.

  5. Note: Nutritional analysis is per 1/2-cup serving.