No Churn Honey Lavender Ice Cream

This no churn honey lavender ice cream is creamy, floral, and naturally sweetened with honey. You don’t need an ice cream machine—just a few ingredients and some patience while it freezes.

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Prep Time 20

Cook Time 5

Total Time 5 25

Servings: 8 scoops

Course: Dessert

Cuisine: Homemade Ice Cream, modern

Calories: 280

Ingredients Method Notes

Ingredients

2 cups heavy cream cold
1 can 14 oz sweetened condensed milk
¼ cup honey creamed honey works best
2 tablespoons dried culinary lavender food-grade only
1 teaspoon vanilla extract
1 pinch of salt optional, to balance sweetness

Method

Infuse the cream:

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.

Whip the cream:

Once chilled, whip the lavender cream with a hand mixer or stand mixer until soft peaks form. The texture should be light and airy.

Make the base:

In a large bowl, stir together the sweetened condensed milk, honey, vanilla, and a pinch of salt. Mix until smooth.

Combine:

Gently fold the whipped lavender cream into the honey mixture. Use a spatula and fold slowly to keep the mixture fluffy.

Freeze:

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.

Serve:

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.