Vegetarian Ice Cream
Lavender Cookies ‘n Cream Ice Cream
A lavender-infused ice cream with sweetened condensed milk and crushed biscuits.
Recipe
Ingredients
| Metric | US | ||
|---|---|---|---|
| 180 ml | ¾ cup | double cream | |
| 9 g | 1 tbsp | dried culinary lavender | |
| 1 g | ⅛ tsp | kosher salt | |
| 180 ml | ¾ cup | whole milk | |
| 120 ml | ½ cup | sweetened condensed milk | |
| 4 drops | 4 drops | purple food colouring | |
| 40 g | ⅓ cup | crushed chocolate wafer biscuits |
Ingredients
Method
- Put the double cream, lavender and salt in a medium saucepan. Whisk together.
- Steep over a low heat for 10 minutes, stirring every 2 minutes and not letting it bubble.
- Strain the cream through a fine sieve into a large bowl. Throw away the lavender.
- Add the milk, sweetened condensed milk and purple food colouring to the bowl. Whisk until smooth.
- Pour the base into a Creami pint. Stand the pint in an ice bath until cool. Once cool, cover and freeze for 24 hours.
- Press: ICE CREAM Take the pint out of the freezer, remove the lid, lock it into the outer bowl with the paddle lid, place it on the machine and select ice cream.
- Press: MIX-IN Make a hole about 4 cm wide down to the bottom of the pint. Add the crushed wafer biscuits to the hole and spin again on the mix-in program.
- Serve straight away.
Nutrition per serving estimated
- Calories
- 392 kcal
- Fat
- 27 g
- of which saturates
- 16 g
- Carbohydrate
- 32 g
- of which sugars
- 28 g
- Fibre
- 0.2 g
- Protein
- 5.8 g
- Sodium
- 220 mg
We add up the nutrition in each ingredient, using standard food data from the US Department of Agriculture's FoodData Central (and typical packet values where it has no match, such as UK double cream), then divide by the 4 servings this recipe makes. Brands vary, so treat it as a guide. Optional extras and the liquid you top up with before spinning aren't counted.
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