No-Churn Honey Lavender Ice Cream (No Machine Needed)
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No ice cream maker? No problem. Whipped cream and sweetened condensed milk freeze into a silky scoop that tastes like a July evening, with crunchy lemon cookie crumbles on top. Hands-on time is about 25 minutes.
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Why this pairing works
Steeping lavender in warm cream pulls out its sweet floral oils while leaving the grassy bits behind. Honey adds a round, mellow sweetness that makes the lavender taste like dessert, not soap.
Makes 8 (about 1 1/2 quarts) Prep 25 min + 6 hr freezing Cook 5 min
Ingredients
- 2 cups heavy cream, cold, divided
- 1 tsp Culinary Lavender Buds, lightly crushed
- 1 can (14 oz) sweetened condensed milk
- 3 Tbsp Lavender Wildflower Honey
- 1 tsp vanilla extract
- 1 pinch salt
- 3 Lavender Cookie (Lemon Sugar) or any crisp lemon cookies, crumbled, for topping
Directions
- Heat 1/2 cup of the cream until steaming, not boiling. Take it off the heat, stir in the lavender and steep 10 minutes.
- Strain out the buds, pressing gently, and refrigerate the infused cream until cold, about 30 minutes.
- Whisk the condensed milk, honey, vanilla, salt and infused cream in a large bowl.
- Whip the remaining 1 1/2 cups cold cream to stiff peaks. Fold it into the condensed milk mixture in 3 additions, keeping it light.
- Spread in a loaf pan, press plastic wrap onto the surface and freeze at least 6 hours. Top scoops with crumbled cookies.
Serve it with: Lavender Honey Sticks (Lemon)
How does no-churn ice cream work?
Whipped cream traps tiny air bubbles, and sweetened condensed milk is so thick and sugary that it keeps big ice crystals from forming. Folded together, they freeze smooth and scoopable without the stirring an ice cream maker does. The key is to fold gently so the whipped cream keeps its air.
How do you keep it soft and scoopable?
- Let it sit on the counter 5 to 10 minutes before scooping.
- Dip the scoop in hot water between scoops.
- Press plastic wrap right onto the surface so ice crystals do not form on top.
- For an even softer texture, stir in 1 tablespoon of vodka or a lavender-friendly liqueur with the condensed milk; alcohol lowers the freezing point.
What can you add to lavender ice cream?
- Blueberry swirl: ripple in 1/2 cup blueberry jam before freezing.
- Lemon: fold in the zest of one lemon with the condensed milk.
- Honeycomb crunch: scatter broken honeycomb candy over the top.
- Dark chocolate: fold in 1/2 cup finely chopped dark chocolate.
- Cookie sandwiches: scoop between two soft sugar cookies and freeze 30 minutes.
How long does homemade ice cream keep?
About 2 weeks in a tightly covered container in the freezer. After that it is still safe, but the texture turns icy and the lavender fades.
Make it your own
- Serve a scoop on warm pumpkin bread pudding or a slice of gingerbread loaf in winter.
- Swirl in 1/2 cup blueberry jam before freezing.
- Drizzle each scoop with a little warm lavender wildflower honey.
Frequently asked questions
Can I use fresh lavender?
Yes. Use about 1 tablespoon of fresh culinary lavender flowers, grown without pesticides not approved for food, and steep the same 10 minutes.
Why does my ice cream taste soapy?
Too much lavender or too long a steep. Use 1 teaspoon of dried culinary buds and strain after 10 minutes.
Can I make it without condensed milk?
Not as a no-churn recipe; the condensed milk is what keeps it smooth. For a classic custard version, steep the lavender in the cream and churn it in an ice cream maker.
Is it purple?
No, it freezes pale cream. For a soft lavender color, swirl in blueberry jam or add a drop of natural purple coloring.
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