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A berry-forward ice cream with floral lavender notes and a smooth eggless base for a bright but polished scoop.
This flavor combines tart mixed berries with a measured lavender note, creating a scoop that feels both fruity and aromatic. The berries should stay primary, with lavender acting as lift rather than a dominant flavor.
Lavender is powerful, so infusion time and quantity matter more than in most fruit flavors. The goal is a clean floral finish, not bitterness or perfume.
A jammy berry component gives the ice cream enough depth to support the floral side. Without that concentrated fruit layer, lavender can feel disconnected from the base.
Serve this with shortbread, lemon desserts, or by itself in small scoops. It is a good option when you want something more elegant than a simple berry ice cream.
Lavender can dominate quickly, which is why the berry component has to stay strong enough to lead the scoop. The floral note should feel like a lift on the finish rather than the first thing you taste.
Infusion time matters more here than in most fruit flavors. A short steep gives clean aroma, while too long can push the base toward bitterness or perfume.
A jammy berry swirl helps ground the floral element and gives the scoop more structure. It also keeps the flavor from reading too delicate once fully frozen.
Serve it in modest scoops where the berry-lavender contrast stays clear and refined. That is usually where the floral note feels most balanced instead of too strong or perfumed.
A berry-forward ice cream with floral lavender notes and a smooth eggless base for a bright but polished scoop.

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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