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Cultured sour cream lavender blackberry swirl ice cream for Full GAPS in a ceramic bowl
Ebonie Garnica

Cultured Sour Cream Lavender Blackberry Swirl Ice Cream for Full GAPS

Lavender-infused cultured sour-cream ice cream layered with uncooked blackberry sauce.
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Prep Time 25 minutes
Cook Time 25 minutes
Freezing After Layering 3 hours
Total Time 3 hours 50 minutes
Servings: 6 servings
Course: Dessert, Snack
Cuisine: GAPS
Ingredients Equipment Method Notes

Ingredients
  

Ice Cream Base
  • 2 cups homemade sour cream cultured for at least 24 hours after completing the applicable GAPS dairy-introduction sequence
  • 1 cup filtered water
  • 3 tablespoons dried culinary lavender
  • 1/2 cup raw honey
  • 2 raw egg yolks optional; use both or omit both
  • 2 teaspoons homemade vanilla extract without added sugar
Blackberry Sauce
  • 2 cups blackberries fresh or frozen with nothing added
  • 1/3 cup warm filtered water
  • 1/4 cup raw honey
  • 1 teaspoon fresh lemon juice

Equipment

  • Small stainless steel saucepan
  • Fine stainless-steel mesh strainer
  • Glass or ceramic bowl
  • Ninja Professional Plus Kitchen System BN801 with 72-ounce pitcher
  • Ice cream maker sized for the batch
  • Stainless-steel whisk or spoon
  • Freezer-suitable glass or ceramic container with cover
  • Ice cream scoop

Method
 

  1. Heat 1 cup filtered water until steaming but not simmering. Remove from the heat, add the culinary lavender, and steep for 20 minutes.
  2. Strain the lavender water through a fine stainless-steel mesh strainer, pressing the flowers gently. Discard the flowers and cool the infusion before blending.
    Cooled lavender infusion beside measured cultured sour cream and raw honey for Full GAPS ice cream
  3. Blend the cooled lavender infusion, 1/2 cup raw honey, optional 2 raw egg yolks, and homemade vanilla in the Ninja BN801 for 30 to 50 seconds, until no honey ribbon or pool remains.
  4. Add the 2 cups homemade sour cream cultured for at least 24 hours. Blend for 5 to 10 seconds, just until the base is uniform and no cream streaks remain.
  5. Churn in an ice cream maker according to its manufacturer instructions. Stop when the ice cream holds soft ridges and is still spreadable.
  6. Blend the blackberries, 1/3 cup warm filtered water, 1/4 cup raw honey, and lemon juice on low until pureed and the honey is dissolved. For a seedless sauce, press through a fine-mesh strainer.
  7. Spread about 1 cup churned ice cream in the freezer container. Add a thin blackberry-sauce layer and repeat, keeping sauce layers thinner than ice-cream layers.
    Cultured sour cream ice cream layered with blackberry sauce in a glass freezer dish
  8. Cover and freeze for at least 3 hours before serving.

Notes

Full GAPS: Use after every ingredient in this version has been introduced. This is not an Introduction Diet recipe.
Base: Use only the measured homemade sour cream cultured for at least 24 hours version in this card.
Egg yolks: The two raw yolks are optional. Use both or omit both without changing the other amounts.
Timing: The source estimates 25 minutes prep and 25 minutes churning; the required at-least-3-hour layered freeze is included in the total.
Scaling: Numeric ingredients scale. Confirm blender, ice cream maker, and freezer-container capacity before making 2x.

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