Homemade Honey Lavender Ice Cream Recipe
Creamy homemade honey lavender ice cream recipe. A floral, no churn dessert that’s easy to make, naturally sweetened and family friendly.
Homemade Honey Lavender Ice Cream Recipe
Treat your family to something special with this recipe. A smooth, creamy dessert that’s as beautiful as it is delicious. Made with sweetened condensed milk, cream, milk, and naturally flavored with real honey and dried lavender buds. This no churn recipe is both simple and elegant. It’s the perfect balance of floral and sweet, with no refined sugar and no ice cream maker needed. Whether you’re serving it at a summer gathering or just enjoying a quiet night in, this family friendly ice cream is a refreshing treat everyone will love. No cook and no bake recipe idea, for this delicious frozen no bake dessert.
FAQ’s
How to infuse lavender into milk or cream?
There are two ways you could infuse lavender flavor into milk or cream.
- Warm up the milk on the stove top, add the lavender buds, take off the heat and leave to simmer and absorb the flavor.
- With the cream you could add your lavender buds and cover the bowl with a cling wrap. Leave in the fridge overnight to infuse the cream with the flavor.
Can you replace sugar with honey when making ice cream?
Yes, you can replace sugar with honey or maple syrup for a healthy sweetener in ice cream. There will be a slight flavor of those ingredients in the ice cream. But another way to sweeten ice cream is to use condensed milk.
Is honey healthier than sugar?
Absolutely! Honey is a much healthier alternative to refined sugar. Unlike sugar, organic honey is a natural, unprocessed product that retains its nutritional value. When you use raw or organic honey, you’re getting more than just sweetness. It offers trace minerals, vitamins, antioxidants, and even has a lower glycemic index than regular sugar. It’s a better-for-you option that adds both flavor and benefits to your recipes. It is also a natural antibiotic.
Why is condensed milk used in no churn ice cream?
Using condensed milk in homemade ice cream saves time. It also replaces the traditional custard base you will find in some ice creams. Sweetens the ice cream and suites most of my recipes, such as this lavender ice cream recipe.
Ingredients for Homemade Honey Lavender Ice Cream Recipe
- milk, cream
- condensed milk
- lavender buds 🪻
- honey 🍯
For the amounts needed and the full simple instructions get the recipe attached. Download or print the recipe, and even use online with the cook mode. 😉
How To make Homemade Honey Lavender Ice Cream Recipe
- Warm the milk over medium-low heat in a small pot. Once the milk starts to simmer, turn the heat to low, then add the lavender buds. Simmer for 5 minutes.
- Pour the mixture into a bowl and cover with plastic wrap, then chill in the refrigerator until cool. To draw out all that lavender flavor.
- Once chilled, strain the lavender milk with a small sieve.
- Beat the heavy full cream on high for 3-5 minutes, until soft peaks form in a stand mixer, or large bowl with an electric mixer.
- Fold in the sweetened condensed milk.
- Gently stir in the lavender milk and honey.
- Pour the mixture into a metal bread pan and cover with plastic wrap. Freeze for 6-8 hours, or overnight for best results. (the metal will help chill the ice cream and keep it that way)
- Serve to family or the kids on warm summer days for a chilled treat.
- This will also make a delicious no bake dessert for a fancy flavorful treat for visitors and fancy meals.
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Homemade Honey Lavender Ice Cream Recipe
Creamy homemade honey lavender ice cream recipe. A floral, no churn dessert that’s easy to make, naturally sweetened and family friendly.
- Prep Time: 15 min
- Cook Time: 10 min
- Total Time: 15 min + 6-8 hrs chill
- Yield: 4
- Category: no bake dessert
- Method: no cook no bake
Ingredients
- 1/4 cup of whole full cream milk
- 1 teaspoon of dried lavender buds (food grade)
- 16 oz of heavy full cream
- 14 oz of condensed milk
- 2 Tablespoons of organic honey
Instructions
- Warm the milk over medium-low heat in a small pot. Once the milk starts to simmer, turn the heat to low, then add the lavender buds. Simmer for 5 minutes.
- Pour the mixture into a bowl and cover with plastic wrap, then chill in the refrigerator until cool.
Once chilled, strain the lavender milk with a small sieve. - Beat the heavy cream on high for 3-5 minutes, until soft peaks form in a stand mixer, or large bowl with an electric mixer.
- Fold in the sweetened condensed milk.
- Gently stir in the lavender milk and honey.
- Pour the mixture into a metal bread pan and cover with plastic wrap. Freeze for 6-8 hours, or overnight for best results. (metal helps chill the contents quicker)
- Serve chilled for a warm summer day treat.
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