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This no-churn vanilla lavender ice cream is smooth, creamy, and floral in the best way. It’s got that sweet vanilla backbone with a soft hint of lavender, and you don’t need an ice cream maker or special equipment to pull it off. Just a quick whip, a freezer, and a little patience. Fancy flavor, low effort. Homemade ice cream doesn’t get easier than this.
Here’s Why This Lavender Ice Cream Recipe Works
No-churn, still scoopable: You’ll get a smooth, creamy texture. No ice cream maker needed.
Lavender, not potpourri: A quick steep pulls out the floral notes without tipping into perfume.
Split the cream, get the best of both: Half infuses with flavor; the rest stays cold so it whips like a dream.
Sweetened condensed milk earns its keep: It sweetens, softens, and keeps the ice cream scoopable straight from the freezer.
This no-churn recipe delivers smooth, scoopable results every time. Perfect for a spring brunch or a simple floral dessert.
If you love this flavor combo, don’t miss our lavender cake. It’s soft, floral, and perfect for spring gatherings or afternoon tea.
Recipe Tips
Skip the organic cream: It doesn’t whip well after steeping. Use standard heavy cream for reliable results.
Chill like you mean it: Warm cream won’t whip… not at all. If you’re short on time, give it an ice bath.
Steep, but don’t push it: Thirty to forty minutes is enough to draw out the flavor without bitterness. If it smells gently floral, it’s ready.
Lighten before folding: Mix a third of the whipped cream into the condensed milk first. It makes folding in the rest easier without deflating the air.
Vanilla bean paste = flavor flex: You’ll get deeper flavor and those pretty specks. But vanilla extract works just fine if that’s what you’ve got.
For an extra touch of flavor, try sprinkling a little of our lavender infused sugar over each scoop before serving. It adds subtle crunch and a fragrant finish.
Pair a scoop of this ice cream with our strawberry shortbread cookies for a simple dessert that feels a little fancy.
Lavender and Vanilla Ice Cream
Floral, creamy, and no-fuss. This no-churn vanilla lavender ice cream brings scoop-shop flavor to your kitchen, no ice cream maker needed. It’s a perfect make-ahead dessert for spring and summer, whether you’re serving it on its own or with shortbread, berries, or a drizzle of honey.
If you’re into soothing floral flavors, our lavender tea is a calming way to wind down after dessert.
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No-Churn Vanilla Lavender Ice Cream
If you make this recipe, please leave a star rating and comment.
Equipment
Ingredients
- 2 cups heavy cream
- 2 tablespoons dried culinary lavender buds
- 1 (14 ounce) can sweetened condensed milk
- 2 teaspoons vanilla extract , or vanilla bean paste
- ⅛ teaspoon salt
Instructions
- Combine half of the cream and the lavender buds in a saucepan. Bring to a simmer then remove from the heat. Pour into a bowl, then cover it with plastic wrap and place in the refrigerator for 30 to 40 minutes. Make sure it is cold before moving on to the next step. If it is not chilled all the way then sit the bowl of cream over a larger bowl of ice chips and stir it until it is nice and cold.
- Pour the chilled cream and lavender mixture through a fine-mesh sieve into a mixing bowl. Discard the lavender buds.
- Add the remaining 1 cup of cold cream to the cooled lavender-infused cream. Whisk on high speed with an electric mixer until you have stiff peaks.
- Combine the condensed milk, vanilla and salt in a bowl.
- Use a wide rubber spatula to fold 1/3 of the whipped cream into the evaporated milk mixture. This will lighten the condensed milk and let you fold in the rest of the whipped cream without deflating too much air.
- Gently fold in the rest of the whipped cream until it is well combined.
- Pour the mixture into a 9 by 5-inch loaf pan. Cover with plastic wrap and freeze for at least 5 hours.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
Any recommendations for what to do if you have Organic Cream? That’s all my grocery store carries.
I don’t know what will work. Some people have had success using organic cream and I am not sure if it varies by brand but you could give it a try.
This recipe is amazing! Wonderful texture, no ice-cream maker needed. I love cooking with flowers so used this recipe as a base for begonia-flower ice cream and it was wonderful. Love the infusion technique, and I have a question! Would mashing the flowers in a mortar and pestle release more flavour? Using the fresh vanilla bean was excellent, it had a great effect on the richness of the flavour.
Thanks for the comment and question, Alyssa. It is possible that mashing the flowers will release more flavor, but depending on the type of flower you use, it can release some bitterness. The safest option would be to infuse the flowers a bit longer if you want a more pronounced floral flavor.
Omg! What a delicious ice cream! I’ve watch “it’s complicated” recently and lavender honey ice cream sounded awesome! So I used this recipe and substituted condensed milk with honey! Amazing!
Oh, I’m so glad you liked it. Thanks for the comment
Thanks for the recipe. I will be using this recipe (with changes) to make ice cream in the future. Overall, I found it to be too sweet for my liking but very happy to make a no churn ice cream that is consistent with store bought. Also found out that I don’t care for lavender much. Turns out, I only like a “hint” of lavender. Otherwise, the 2 TBS ends up coming off very robust and overwhelming. I didn’t even taste the vanilla I put in it.
Thanks for the comment. Lavender can be a ‘hit or miss’ flavor for people. This recipe definitely has a pretty ‘forward’ lavender flavor.