Sugar-Free Blueberry Cheesecake Ice Cream With Lavender
- 3 cups Blueberries
- 1/3 cups Honey
- 2 teaspoons Ground Lavender
- 1/2 ounces, weight Mascarpone Cheese
- 1 cup Heavy Cream
- Blend blueberries, honey, lavender and mascarpone cheese in a food processor. Whip the cream and stir it gently into the blueberry mascarpone mixture. Transfer into a bowl of your ice cream maker and start churning (make sure you freeze the bowl of your ice cream maker for at least 8 hours in advance or according to manufacturer's instructions).
- After 30 minutes of churning, check your ice cream every couple of minutes to see if it's ready. It should be thick but not firm. Transfer the ice cream into a container and freeze for about 2 hours. If you are not using an ice cream maker, put your ice cream in the freezer and pulse it in the food processor every 20-30 minutes for 3-4 hours. Enjoy!
blueberries, honey, ground lavender, mascarpone cheese, heavy cream
Taken from tastykitchen.com/recipes/desserts/sugar-free-blueberry-cheesecake-ice-cream-with-lavender/ (may not work)