Blueberry Lavender Sour Cream Ice Cream
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Serves: 6
Blueberry Lavender Sour Cream Ice Cream These instructions use a blender but a large bowl and whisk can be substituted.
  • 1 cup fresh or frozen blueberries
  • ¾ cup whole milk
  • ¼ cup + 1 tablespoon sugar
  • ½ cup sour cream
  • ½ cup heavy cream
  • 2 tablespoons light corn syrup
  • ½ teaspoon dried lavender flowers
  • 2 tablespoons cream cheese
  • ½ teaspoon vanilla extract
  • 1 tablespoon of limoncello or fresh lemon juice
  • 1 tablespoon corn or tapioca starch
  1. Add the sour cream, cream cheese, salt, vanilla and limoncello to blender. Cover and Pulse a few time to mix.
  2. Add cornstarch and 3 tablespoons of milk together in a small bowl, mix well.
  3. Put the containers you plan to store your ice cream in, into the freezer to pre-chill.
  1. Add the blueberries, lavender and sugar to a small saucepan over low heat. Heat until blueberries are soft, a lot of liquid has been released and sugar is completely melted.
  2. Add remaining milk, heavy cream, and corn syrup to medium heavy bottomed pan. Over a medium-low heat bring to a simmer for 4 minutes, stirring so as not to burn.
  3. Remove from heat, re-mix cornstarch slurry and gradually add it to the mix.
  4. Return to heat and cook for about 1 minute, stirring until it thickens a little. Mix is done when you can run your finger along the back of your spoon and leave a trail that doesn't refill in immeadiately.
  5. Pour the mix into your blender, cover and blend until well combined, 20 - 30 seconds.
  1. As required by your machine. Read more here..
  1. Freeze in your ice cream maker as per manufacturer instructions.
Store and Serve
  1. Serve from your ice cream maker or ideally after 2 - 4 hours in your freezer. Pressing cling-wrap onto the surface of your ice cream before covering it helps reduce surface ice build up.
Recipe by l love ice at