No-Churn Honey Lavender Ice Cream
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.
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.
Jump to the recipe Print a 4×6 recipe card
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), 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 Cookie Mix (Sugar Cookie)
Make it your own
- Sandwich scoops between cookies made with Lavender Sugar Cookie Mix.
- Swirl in 1/2 cup blueberry jam before freezing.
Our cottage foods are made on the farm and sold in person at the farm stand, markets and events. Tap any linked ingredient to see flavors and availability.
Share how it went in your field