There’s something incredibly satisfying about making your own ice cream from just a handful of natural ingredients. Especially when you don’t need an ice cream machine, added sugars, or any complicated steps. This blueberry-banana lavender ice cream has become one of my go-to summer treats—simple, quick, and surprisingly rich in flavor, even though it’s made entirely from fruit and herbs.
At first glance, lavender might sound like a strange ingredient for ice cream. Isn’t it more for perfumes or bath products? That’s what I used to think too—until I tried it. When used in small amounts, lavender adds a gentle, floral note that elevates the taste and makes everything feel a little more special. Paired with sweet banana and slightly tart blueberries, it creates a soft, creamy dessert that feels both refreshing and comforting.
What I love most about this recipe is how healthy and natural it is. It’s vegan, dairy-free, gluten-free, and free from refined sugar. And yet, it’s creamy, flavorful, and feels indulgent. The banana acts as the base and provides natural sweetness and a creamy texture when frozen and blended. Blueberries bring in antioxidants and a pop of color, while a tiny bit of grated lemon zest adds brightness and balances the floral note of the lavender. Just a pinch of salt ties everything together and rounds out the flavors.
The best part? You can whip it up in under 5-10 minutes, especially if your ingredients are already pre-frozen. It’s perfect for those moments when you’re craving something sweet but don’t want to feel sluggish afterward. I often make it as an afternoon pick-me-up or a light dessert in the evening, especially during warm days when turning on the oven feels unthinkable.
This recipe is also incredibly flexible. You can swap blueberries for raspberries or strawberries, or use a mix of berries. If you’re not sure about lavender, you can skip it or replace it with a few fresh mint leaves for a more familiar herbal flavor. Want it even creamier? Add a spoonful of coconut cream or a splash of oat milk when blending. You can also top it with crushed nuts, cacao nibs, or a drizzle of nut butter for some crunch. The possibilities are endless—and that’s what makes homemade recipes so exciting.
Even though it’s called “ice cream,” you don’t actually have to freeze it for long. You can serve it immediately after blending—it’ll be more like soft serve, cold and spoonable. If you prefer a firmer texture, pop it into the freezer for a couple of hours. Just make sure to let it sit on the counter for a few minutes before scooping if it’s become too hard. I personally like it somewhere in between—not too soft, not too frozen—so I freeze it for about 2 hours and then enjoy it straight from the container.
This blueberry-banana lavender ice cream reminds me that desserts don’t have to be heavy or complicated to be good. With just a few wholesome ingredients, you can create something beautiful, both in taste and color. And honestly, there’s something really satisfying about knowing exactly what’s in your dessert. No additives, no chemicals—just fruit, herbs, and a little creativity.
If you have kids, this could be a fun way to introduce them to new flavors like lavender in a friendly and accessible way. If you're hosting friends, it makes for a lovely light dessert, and you can even make it look fancy by serving it in little glasses or topping it with edible flowers!
INGREDIENTS
1-2 servings
- 1 ripe banana, sliced and frozen
- 100 g (about ¾ cup) frozen blueberries
- ½ teaspoon dried or fresh edible lavender flowers
- ¼ teaspoon grated lemon zest
- A pinch of salt
PREPARATION
- Add all the ingredients to a high-speed blender or use a hand blender. Blend until smooth and creamy. Scrape down the sides if needed.
- Serve immediately for a soft-serve texture, or transfer to a container and freeze for 2–3 hours.
- If frozen solid (for example over night), let the ice cream sit at room temperature for 5–10 minutes before scooping.
