Guilt-Free Blackberry Ice Cream Infused with Vanilla and Lavender

Cal Giant | April 18, 2016

Raise your hand if you crave ice cream every night? And raise your hand if you feel totally guilty after every bite? This is my life right now, in a nut shell :) I love the sweet and refreshing taste of ice cream after dinner, but I can’t enjoy it knowing how terrible it is for my health. So I set out to make my own ice cream, using only blackberries and maple syrup as natural sweeteners.

Inspired by Eat Healthy Eat Happy’s recipe, I gave this homemade ice cream our own little twist, using vanilla and lavender extracts. The combination makes for a relaxing, refreshing, sweet, guilt-free treat.

I found the lavender extract on Amazon. You could also try using orange or rose extract. The possibilities are endless! Do you have any favorite berry ice cream combinations? I'd love to hear in the comments below! 


Ingredients (serves 8) 

3 cups fresh California Giant blackberries

2 cans chilled, full-fat coconut milk, liquid drained

½ cup maple syrup

1 teaspoon vanilla

½ - 1 teaspoon lavender extract (depending on how strong you want the lavender!)

Dash of salt


In a food processor, puree blackberries. Strain through a sieve to remove seeds (I couldn’t find my sieve, so I kept the seeds in the mixture. It still turned out delicious!).

In a large bowl, using a handheld mixer, whip coconut milk into a whipped cream consistency. Add the blackberries, maple syrup, vanilla, lavender extract and salt. Continue whipping until combined.

Transfer mixture to a metal loaf baking ban. Freeze for at least two hours.






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