Lavender-Blue Ice Cream

Pat Morris


This is a pretty, delicious and easy to make ice cream. Since it is blueberry season; I made this "Lavender-Blue" Blueberry-Pineapple ice cream. You don't need an ice cream churn; and it freezes smoothly. It is also very good atop my Blueberry-Pineapple Cobbler; that I also will post. Enjoy!!


☆☆☆☆☆ 0 votes

4-6 makes; one quart
10 Min
No-Cook or Other


  • 2 c
    2 cups fresh or frozen blueberries
  • 1/3 c
    crushed pineapple with juice
  • 1 can(s)
    (14 oz) sweetened condensed milk
  • 1-1/2 tsp
    lemon juice
  • 1 tsp
    lemon zest, grated (optional)
  • 1 c
    heavy whipping cream

How to Make Lavender-Blue Ice Cream


  1. Place blueberries in blender and pulse. Press the pulsed blueberries through a sieve/strainer for smoothness.
  2. Combine the blueberries; pineapple; sweetened condensed milk; lemon juice and zest in a bowl; and set aside.
  3. Whip the whipping cream in a medium bowl with electric mixer at medium speed; until soft peaks form.
  4. Fold whipped cream into blueberry-pineapple mixture.
  5. Pour into a 2 quart freezer-safe container or a 9x5-inch loaf pan. Cover and freeze until firm. Or you can leave in the freezer overnight.
  6. NOTE: The longer you leave it in the freezer, the firmer it gets. This ice cream is pretty and yummy! And it is even more delicious on top of my blueberry-pineapple cobbler. I will also post it with my recipes
  7. YUM! Have a nice, cool dish of ice cream. Enjoy!!

Printable Recipe Card

About Lavender-Blue Ice Cream

Course/Dish: Fruit Desserts
Main Ingredient: Fruit
Regional Style: American
Other Tag: Quick & Easy

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