Low-Carb Blackberry Lavender Ice Cream

Step 1In a saucepan, combine the cream, sweetener and lavender buds. If you are new to lavender, start with 1 tablespoon or use up to 2 tablespoons.

Step 2Bring to a simmer over medium heat. Once simmering, immediately take off the heat. Cover with a lid, set aside and let it infuse for 20 to 30 minutes.

Step 3Meanwhile, sprinkle the gelatin powder in a small bowl filled with ¹/₄ cup cold water. Let it soak while you prepare the lavender cream.

Step 4Pour the lavender cream through a fine mesh sieve and let the cream drip naturally. Do not press to squeeze or the cream will taste bitter and the lavender flavour will be overpowering. Discard the lavender.

Step 5Add the gelatin liquid and stir until completely dissolved, while the mixture is still warm.

Step 6Let the mixture cool down completely. You can place the bowl in another bowl filled with ice water to cool it down quickly, in just 5-10 minutes.

Step 7In another bowl, crush the blackberries using a fork. You can leave in a few whole blackberries if you like. Add them to the cooled lavender cream mixture and stir to combine.

Step 8Add the vanilla extract and stir in to combine.

Step 9Pour the mixture to your ice cream maker and churn until soft-serve consistency (this will take about 60 minutes).

Step 10Spoon into a freezer-safe container and freeze for 1 hour before serving or until ready to eat.

Step 11Remove from the freezer and serve. If you leave it in to longer and the ice cream freezes too hard, leave at room temperature for 10 minutes before scooping, or in the fridge for 30-60 minutes. It's easier if you use single or double serve containers.

Step 12Scoop into a bowl (2-3 scoops per serving) and optionally top with some fresh blackberries.

Step 13To store, freeze in a sealed container for up to 3 months.