JojoM adapted from Jeni Britton Bauer

A dreamy scoop of tangy wildberry sauce blended with Jeni Britton Bauer’s eggless cream cheese base, infused with fragrant lavender for a floral twist.
Jeni’s Wildberry Lavender Ice Cream is a dreamy blend of tart berries and calming floral notes. This recipe captures the magic of summer gardens—tangy wildberry sauce swirled into a creamy, eggless base that’s infused with fragrant lavender. The result is a scoop that’s both refreshing and elegant, perfect for warm days or a sophisticated dessert.
What makes this recipe shine is the balance of fruit and floral. The jammy wildberry swirl brings vibrant tang and sweetness, while the lavender infusion layers in a subtle, calming aroma. Using Jeni Britton Bauer’s cream cheese–based, egg-free ice cream method ensures every bite is ultra-creamy and perfectly scoopable.
This ice cream makes a standout summer treat, but it’s also a conversation starter at dinner parties. Its unique floral-fruity twist pairs beautifully with shortbread cookies, lemon pound cake, or enjoyed all on its own.
If you’ve been curious about trying floral flavors in desserts, this wildberry lavender ice cream is the perfect introduction. Creamy, tangy, and lightly perfumed, it’s a scoop that feels as special as it tastes.
A dreamy scoop of tangy wildberry sauce blended with Jeni Britton Bauer’s eggless cream cheese base, infused with fragrant lavender for a floral twist.

Use food-grade dried lavender only—culinary lavender ensures a smooth, floral flavor.
Strain the lavender-infused cream to avoid bitterness or gritty texture.
Cook the wildberry sauce until jammy for a bold, fruity swirl.
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Combine berries, sugar, and lemon juice in a saucepan.
Cook over medium heat until fruit breaks down and sauce thickens, about 10 minutes.
Cool completely before layering into ice cream.
In a small bowl, whisk 2 tbsp milk with cornstarch to make a slurry.
In another bowl, whisk softened cream cheese with salt until smooth.
In a saucepan, combine remaining milk, cream, sugar, corn syrup, and lavender.
Bring to a rolling boil for 4 minutes, then remove from heat and steep 5 minutes.
Strain to remove lavender buds.
Whisk in cornstarch slurry, return to boil for 1 minute until slightly thickened.
Slowly whisk hot mixture into cream cheese until smooth.
Chill base quickly in an ice bath for 30 minutes.
Pour into ice cream maker and churn until thick and creamy.
Layer churned ice cream with spoonfuls of wildberry sauce in a container.
Press parchment against the surface and freeze at least 4 hours.
9/8/2025
Made it for a dinner party and everyone raved about how unique it was!
7/16/2025
This tastes like a garden in summer—floral, fruity, and refreshing.
5/29/2025
The lavender gives such a calming floral note—perfect with the tart wildberries.
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Serving Size: 1/2 cup (about 100 g)
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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JojoM adapted from Jeni Britton Bauer
JojoM adapted from Jeni Britton Bauer
JojoM adapted from Jeni Britton Bauer
JojoM adapted from Jeni Britton Bauer
JojoM adapted from Jeni Britton Bauer
JojoM adapted from Jeni Britton Bauer
JojoM adapted from Jeni Britton Bauer
JojoM adapted from Jeni Britton Bauer
JojoM adapted from Jeni Britton Bauer
JojoM adapted from Jeni Britton Bauer
JojoM adapted from Jeni Britton Bauer
JojoM adapted from Jeni Britton Bauer
JojoM adapted from Jeni Britton Bauer
JojoM adapted from Jeni Britton Bauer