Homemade Lavender Ice Cream – No Churn Recipe

Did you know you can make creamy, gourmet, lavender ice cream without an ice cream machine and a few ingredients? This homemade ice cream recipe is a light, with a floral taste that combines a bright lavender syrup with the rich creaminess found in heavy cream and sweetened condensed milk. This is one of my favorite ice cream recipes because it’s the perfect elegant dessert derived from culinary lavender, and it can be served at spring or summer gatherings. Follow my easy step-by-step guide to create your own creamy batch of homemade lavender ice cream that is sure to please.

Watch How To Make No Churn Homemade Lavender Ice Cream

Ingredients You Will Need:

• 2 cups Heavy Cream
• 14 oz Sweetened Condensed Milk
• 1 ¼ cups of Lavender Syrup
• 1 Vanilla Bean

Freeze Time:

• At least 6 hours or overnight

Tips for Making the Perfect Lavender Ice Cream:

Don’t get me wrong, when ice cream season is here, I love to whip out my favorite ice cream maker or stand mixer attachment to make homemade ice cream. But since this recipe calls for homemade lavender simple syrup, I figured it would be best to save a little bit of time by removing the churning process in this recipe. The best tasting home-made ice cream can be achieved by following a few simple tips and tricks:

• Use Quality Ingredients: If possible, try to use fresh simple ingredients for this recipe. Instead of vanilla extract use, scrape the inside of a real vanilla bean. If you don’t have a vanilla bean, you can substitute with 1.5 teaspoons of vanilla extract in this recipe. For a rich, infused lavender flavor, make homemade lavender simple syrup. You can do so by taking a small saucepan over medium-low heat and combining lavender buds, water, and sugar. You can find my full syrup recipe here to achieve the ultimate lavender ice cream taste.
• Do Not Over Mix: You can use heavy whipping cream or heavy cream for this recipe. Heavy cream has a slightly higher fat content. As you mix the heavy cream in a large bowl to create soft peaks, take care to not over mix the heavy cream or it will turn into butter. I used a stand mixer one time, walked off and came back to butter. So I prefer to use a hand mixer so I can control the speed.

• Avoid Deflating: When you combine the whipped cream with the lavender condensed milk mixture, take care to fold these ingredients gently to avoid deflating the whipped cream. 

Freezing & Serving Tips:

• Cold Equipment – Try to use cold equipment whenever possible in this lavender ice cream recipe. Pre-freeze your loaf pan, use chilled mixing bowls, and use a cold or wooden spoon.

• Proper Freezing – To freeze, be sure to use an airtight ice cream container, or loaf pan that’s tightly covered with a piece of plastic wrap. For extra precaution to avoid freezer burn, I will sometimes cover with foil as well.
• Freeze Long Enough – For the best results, be sure to allow the ice cream mixture time to freeze. Removing and serving too early will result in a soft-serve custard texture. 
• To Serve – Run a spoon under water, and scoop your new favorite ice cream into a glass bowl or metal bowl, and garnish with lavender flowers to serve! Take care to not allow this mixture to sit out too long at room temperature.

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Making homemade lavender ice cream is an easy rewarding way to enjoy dessert, especially during the summer months. You can make your own ice cream at home without the need of an ice cream maker, or fancy equipment.

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