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
Units
Scale
- 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.