Honey Lavender Ice Cream (No-Churn)

Summer is the perfect time to indulge in a sweet treat, and there’s nothing quite as refreshing and unique as homemade Honey Lavender Ice Cream.

This no-churn version is a game-changer—simple to make and bursting with floral and sweet flavors. The creaminess of the ice cream combined with the subtle lavender notes and the sweetness of honey makes for an irresistible dessert.

You don’t need an ice cream maker for this recipe, which makes it accessible and easy to whip up whenever you’re craving something special.

Why You’ll Love This Recipe

This Honey Lavender Ice Cream offers the perfect balance of sweetness and sophistication. The lavender adds an aromatic floral touch, while the honey lends a natural sweetness.

Plus, the no-churn method makes it incredibly easy to prepare without the hassle of an ice cream machine. It’s an elegant dessert that is sure to impress your guests while being simple enough for any home cook to make.

Ingredients:

• 2 cups heavy cream
• 1 cup sweetened condensed milk
• 2 tablespoons honey
• 1 tablespoon dried lavender flowers
• 1 teaspoon vanilla extract
• Pinch of salt

Step-by-Step Instructions:

1. Prepare the Lavender Infusion: In a small saucepan, heat 1/2 cup of heavy cream on low heat. Add the dried lavender flowers and let them steep for 5-7 minutes. Strain out the lavender, and set the infused cream aside to cool.
2. Whip the Cream: In a large bowl, whip the remaining 1 1/2 cups of heavy cream using a hand mixer or stand mixer until stiff peaks form.
3. Combine the Ingredients: In a separate bowl, mix the sweetened condensed milk, honey, vanilla extract, and a pinch of salt. Add the cooled lavender cream to this mixture, stirring to combine.
4. Fold in the Cream: Gently fold the whipped cream into the mixture using a spatula, making sure it’s well combined but still light and airy.
5. Freeze: Transfer the mixture into a loaf pan or airtight container. Cover with plastic wrap and freeze for at least 4-6 hours, or until firm.
6. Serve: Scoop and enjoy your creamy, floral, and sweet Honey Lavender Ice Cream!

Expert Tips for the Recipe:

• Lavender Quantity: Be careful not to overdo the lavender. A little goes a long way! Stick to the recommended amount to avoid overpowering the flavor.
• Whip the Cream Properly: Ensure you whip the cream to stiff peaks; this will make the ice cream light and creamy.
• Honey Variations: You can experiment with different varieties of honey to alter the flavor profile of your ice cream. A floral honey like clover honey complements the lavender wonderfully.
• Freezing Time: For the best texture, make sure to freeze the ice cream long enough to set completely.

Honey Lavender Ice Cream (No-Churn)

Summer is the perfect time to indulge in a sweet treat, and there's nothing quite as refreshing and unique as homemade Honey Lavender Ice Cream. This no-churn version is a game-changer—simple to make and bursting with floral and sweet flavors. 

Print Recipe Pin Recipe

Ingredients

  

• 2 cups heavy cream
• 1 cup sweetened condensed milk
• 2 tablespoons honey
• 1 tablespoon dried lavender flowers
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions

 

• In a small saucepan, heat 1/2 cup of heavy cream and steep dried lavender flowers for 5-7 minutes. Strain and let it cool.
• Whip the remaining 1 1/2 cups heavy cream until stiff peaks form.
• Mix sweetened condensed milk, honey, vanilla extract, and salt. Add the cooled lavender cream and combine.
• Gently fold in the whipped cream.
• Freeze for 4-6 hours or until firm.
• Serve and enjoy!