Homemade Lavender Ice Cream Recipe
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.
Servings: 8
Calories: 505kcal
Ingredients
- 14 oz Sweetened Condensed Milk
- 2 cups Heavy Cream
- 1 1/4 cup Lavender Simple Syrup
- 1 Vanilla Bean
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: 505kcal | Carbohydrates: 67g | Protein: 6g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 84mg | Sodium: 110mg | Potassium: 274mg | Sugar: 67g | Vitamin A: 1007IU | Vitamin C: 2mg | Calcium: 187mg | Iron: 2mg