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Sugar Free Blueberry Cheesecake Ice Cream with Lavender

Easy sugar free blueberry cheesecake ice cream is a delicious dessert made from just 5 ingredients! This recipe can be used without an ice cream maker.
Course Dessert
Cuisine European
Keyword blueberry ice cream, healthy ice cream, lavender ice cream
Prep Time 10 minutes
Cook Time 30 minutes
Chilling time 2 hours
Total Time 40 minutes
Servings 4 servings
Calories 601kcal


  • 300 grams or 3 cups blueberries
  • 80 ml or 1/3 cup honey
  • 250 grams or 1/2 lbs mascarpone cheese
  • 2 teaspoons ground lavender
  • 250 ml or 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 the churning (make sure you froze the bowl of your ice cream maker for at least 8 hours in advance or as per instructions).
  • After 30 minutes of churning, check your ice cream every couple of minutes to see weather 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 every 20-30 minutes for 3-4 hours. Enjoy!


Keep in the freezer for up to 3 months.


Calories: 601kcal | Carbohydrates: 30g | Protein: 6g | Fat: 51g | Saturated Fat: 31g | Cholesterol: 148mg | Sodium: 59mg | Potassium: 115mg | Fiber: 1g | Sugar: 23g | Vitamin A: 1835IU | Vitamin C: 7.9mg | Calcium: 138mg | Iron: 0.3mg