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–+ servings
photo of lavender ice cream in a pan and bowl next to a bouquet of lavender

Homemade Lavender Ice Cream Recipe

Ebony
This no-churn homemade lavender ice cream is a soft, creamy, light floral treat. Each spoonful offers a perfectly balanced and refreshing flavor, making it an elegant dessert for any occasion.
5 from 4 votes
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Prep Time 15 minutes
Freeze 6 hours
Total Time 6 hours 15 minutes
Course Dessert
Cuisine American
Servings 8
Calories 505 kcal

Ingredients
  

Instructions
 

  • Line a 9x5 loaf pan with parchment paper and place it in the freezer.
  • In a large bowl, whip heavy cream on low-medium speed with a hand mixer until stiff peaks form. Take care to not over-mix the heavy cream or your mixture could turn into butter.
  • Once stiff peaks have formed, fold in 14 oz of sweetened condensed milk and the extract of 1 vanilla bean into a bowl. Mix together. Then slowly add 1.25 cups of lavender simple syrup. Pour a little bit at a time and mix in between. Fully combine.
  • Remove 9x5 loaf pan from the freezer. Pour lavender ice cream mixture into cold loaf pan. Cover and freeze for at least 6 hours. Scoop and enjoy!

Nutrition

Calories: 505kcalCarbohydrates: 67gProtein: 6gFat: 26gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 84mgSodium: 110mgPotassium: 274mgSugar: 67gVitamin A: 1007IUVitamin C: 2mgCalcium: 187mgIron: 2mg
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