Homemade ice cream doesn’t have to be complicated. In fact, some of the best flavors can come together with no fancy machine, no long process, and no hidden ingredients. Today, we’re making no churn honey lavender ice cream—a creamy, floral, lightly sweet treat that feels like a summer afternoon in a bowl.
If you’ve ever wanted to try lavender honey ice cream but felt intimidated by ice cream makers or custard bases, this recipe is for you. It’s quick, easy, and bursting with flavor.
Why Lavender and Honey?
Lavender isn’t just for sachets in your drawer. Culinary lavender has a soft floral note that pairs beautifully with sweet ingredients. Honey, with its smooth richness and natural complexity, balances the floral tones and creates an irresistible scoop.
When combined, the two flavors bring something magical. Some people say it tastes like walking through a blooming field on a warm day. Others compare it to a cup of calming herbal tea—only in ice cream form.
What You’ll Need
The beauty of a no churn ice cream recipe is its simplicity. You only need a handful of ingredients, and you don’t need an ice cream machine.
Ingredients:
- 2 cups heavy cream (cold)
- 1 can (14 oz) sweetened condensed milk
- ¼ cup honey (use creamed honey for a smoother texture)
- 2 tablespoons dried culinary lavender (food-grade only, not ornamental)
- 1 teaspoon vanilla extract
- Optional: a pinch of salt to balance sweetness
Step 1: Infuse the Cream
Start by warming your heavy cream with the dried lavender. Don’t boil—just gently heat until you see small bubbles around the edge of the pan. This lets the lavender release its natural oils and aroma. Think of it like brewing tea, but instead of water, you’re steeping in cream.
Remove from heat, cover, and let it sit for 15 minutes. Strain out the lavender buds using a fine mesh sieve. Chill the infused cream until cold. This step is what gives you that signature lavender ice cream taste.
Step 2: Whip It Good
Once your cream is chilled, whip it until soft peaks form. The texture should look like clouds that barely hold their shape. This is what adds airiness to the final ice cream—no machine needed.
Step 3: Sweeten the Base
In a large bowl, combine sweetened condensed milk, honey, vanilla extract, and a pinch of salt. Stir until smooth. Taste it—this is your chance to adjust the sweetness. If you like bolder honey notes, drizzle in a little extra.
Step 4: Fold It Together
Gently fold the whipped lavender cream into the honey mixture. Use a spatula, not a whisk—you don’t want to knock out the air. Work slowly, like you’re tucking the cream under a blanket.
Step 5: Freeze and Wait
Pour the mixture into a loaf pan or freezer-safe container. Cover with plastic wrap or a lid and freeze for at least 6 hours, preferably overnight. The hardest part? Waiting. But it’s worth it.
Serving Ideas
This lavender honey ice cream recipe is delightful on its own, but you can dress it up:
- Drizzle with extra honey for shine and sweetness.
- Sprinkle crushed honeycomb candy for crunch (hello, lavender honeycomb ice cream).
- Serve with shortbread cookies for a tea-time vibe.
- Add a squeeze of lemon for a bright lemon lavender ice cream twist.
- Pair with berries for a refreshing summer dessert.
Why No Churn Works
Traditional ice cream requires making a custard base, chilling, then churning in a machine. No churn ice cream recipes skip all that. Whipped cream provides volume, while sweetened condensed milk keeps it soft and scoopable.
It’s fuss-free, reliable, and perfect if your “oven” has broken down or your kitchen gadgets are limited. You only need a bowl, whisk, and freezer.
Tips for Success
- Use culinary lavender only. Other varieties can taste bitter or soapy.
- Don’t over-steep the cream. Too much lavender turns overpowering.
- For a vegan lavender ice cream, swap heavy cream for chilled coconut cream and use sweetened condensed coconut milk.
- To make it paleo, use coconut cream and natural honey.
- If you prefer less floral intensity, cut the lavender in half.
Variations Worth Trying
If you enjoy experimenting with unique ice cream flavors, lavender is a great starting point. Here are a few variations:
- Lavender Rose Ice Cream: Add a teaspoon of rose water for a romantic floral mix.
- Vegan Lavender Ice Cream: Coconut-based, dairy-free, but still luscious.
- Nice Cream Recipe Twist: Blend frozen bananas with lavender-infused almond milk and honey for a lighter option.
- Lavender Honey + Lemon Zest: Adds brightness that balances floral tones.
Storing Your Ice Cream
Keep your ice cream in a freezer-safe, airtight container. Press a piece of parchment paper against the surface before sealing to prevent ice crystals. It’ll stay creamy for up to two weeks—though, let’s be honest, it probably won’t last that long.
Why You’ll Love This Recipe
This recipe is:
- Simple enough for beginners
- Rich without being heavy
- Naturally flavored with real honey and lavender
- Free from artificial additives
- Perfect for impressing friends at a summer dinner party
There’s something charming about serving a scoop of lavender honey ice cream. It feels fancy, but in reality, it’s easier than baking a cake.
Final Thoughts
This no churn honey lavender ice cream is proof that making ice cream at home doesn’t have to be complicated. With a few ingredients and a little patience, you’ll have a creamy, floral dessert that looks (and tastes) like it came straight from a gourmet shop.
So go ahead—grab that whisk, steep some lavender, and whip up a batch. Once you take that first spoonful, you’ll wonder why you didn’t try it sooner.
No Churn Honey Lavender Ice Cream
Ingredients
Method
- Pour the heavy cream into a small saucepan. Add the dried lavender. Warm gently over low heat until small bubbles appear at the edges. Don’t boil. Remove from heat, cover, and let steep for 15 minutes. Strain out the lavender buds. Chill the infused cream in the fridge until cold.
- Once chilled, whip the lavender cream with a hand mixer or stand mixer until soft peaks form. The texture should be light and airy.
- In a large bowl, stir together the sweetened condensed milk, honey, vanilla, and a pinch of salt. Mix until smooth.
- Gently fold the whipped lavender cream into the honey mixture. Use a spatula and fold slowly to keep the mixture fluffy.
- Pour the mixture into a loaf pan or freezer-safe container. Cover with plastic wrap or a lid. Freeze for at least 6 hours, preferably overnight.
- Scoop and enjoy! Add extra honey drizzle, crushed honeycomb, lemon zest, or berries if you like.
Notes
- Always use culinary-grade lavender, not decorative lavender.
- If you want a lighter flavor, reduce lavender to 1 tablespoon.
- For a dairy-free version, swap heavy cream for coconut cream and use condensed coconut milk.
- Let the ice cream sit at room temperature for 5 minutes before scooping for best texture.
FAQs About Honey Lavender Ice Cream
Q: Can I use fresh lavender instead of dried?
A: You can, but dried culinary lavender is more consistent in flavor. Fresh can vary in potency and may water down your cream.
Q: Does lavender ice cream taste like soap?
A: Only if you use too much. Stick with the measured amount, and you’ll get a soft floral note—not perfume.
Q: Can I make this without condensed milk?
A: Yes. Try coconut cream blended with honey for a dairy-free option, or use a cashew cream base for something richer.
Q: What’s the difference between lavender honey ice cream and honey ice cream?
A: Honey ice cream is sweet and creamy on its own. Adding lavender gives it a floral complexity that makes the flavor stand out.
Q: How do I know if my lavender is culinary grade?
A: Check the label. It should say “culinary lavender” or “food-grade.” Avoid lavender from craft stores—it’s often treated with chemicals.
