Lavender Ice Cream Recipe
Lavender ice cream is a rich and ultra creamy ice cream infused with lavender syrup, layered swirls of sweet and floral honey and flecks of lavender buds. This no churn lavender honey ice cream is an easy to make and unique treat everyone will love.
Equipment
- 1 sauce pan to make the lavender syrup
- 1 stand mixer with whisk attachment or hand mixer with beaters
Ingredients
Lavender Simple Syrup
- 1 cup (240 ml) water
- 1 cup (200 g) sugar
- 1 - 4 tablespoons dried culinary lavender buds
Lavender Ice Cream
- 2 cups (480 ml) cold heavy cream
- 14 oz. sweetened condensed milk
- 1 cup (240 ml) lavender simple syrup
- 1 tablespoon vanilla extract or vanilla bean paste
- ¼ cup (60 ml) honey, optional
- 1 - 2 teaspoons dried lavender buds, optional
Instructions
- Make the lavender simple syrup. Add water, sugar and dried lavender buds into a small sauce pan. Bring the mixture to a boil over medium heat. Once the liquid is boiling, reduce the heat to low and simmer for an additional 6 - 10 minutes or until the sugar has dissolved. Remove the lavender infused syrup from the heat and allow the mixture to sit and cool for about 20 minutes.1 cup (240 ml) water, 1 cup (200 g) sugar, 1 - 4 tablespoons dried culinary lavender buds
- Once the lavender infused syrup has cooled, place a fine mesh strainer over a heat safe bowl. Pour all of the mixture into the mesh strainer. Gently press any remaining syrup from the buds. Pour the heavy cream into a mixing bowl fitted with whisk attachment.
- Whip the cream at medium speed for 5 - 6 minutes or until the whipped cream is medium-stiff peaks. Scoop out the whipped cream into another bowl and set aside.2 cups (480 ml) cold heavy cream
- In the same mixing bowl as the one used to make the whipped cream (or a clean one if you prefer) add the mix the condensed milk, cooled lavender syrup and vanilla extract together on low speed until smooth and fully combined. With the mixer on low (still using the paddle attachment), mix in the whipped cream until just combined. Taste and adjust the flavor if needed.14 oz. sweetened condensed milk, 1 cup (240 ml) lavender simple syrup, 1 tablespoon vanilla extract or vanilla bean paste
- Assemble the ice cream. Evenly spread about ½ of the base ice cream into a large freezer safe container. Swirl honey into the base ice cream. Top with more lavender buds if you like. Repeat with the remaining lavender ice cream, followed by the more honey swirls and lavender buds.¼ cup (60 ml) honey, optional , 1 - 2 teaspoons dried lavender buds, optional
- Transfer to the freezer to set for 1-2 hours. Then cover the entire container in plastic wrap and a layer of foil. Freeze the ice cream for another 6 hours, but preferably overnight. Pull the ice cream out, scoop and enjoy. Feel free to top with more honey if you like.
Notes
Store: The creamy and decadent ice cream can be stored in an airtight and freezer proof container in the freezer for up to 2 months.
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