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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
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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!
This recipe was spot on. Delicious just like the one I get from the local lavender farm. Thank you for adding the tips!
Thanks Dee, I’m glad you liked it.
I tried this recipe with organic whipping cream and did the warm infusion of lavender using 1 TB of fresh lavender according to the recipe. I chilled the cream sufficiently afterwards, however when whipping it, it would not hold any air or make any peaks and pretty much turned to butter. Sadly, I believe that heating the cream has altered the protein structure so it would not whip. I would advise doing a cold infusion of the lavender into the cream and not heating it. Too bad for me, but I will see if I can score a churn tomorrow and I have saved the base mixture, let’s see if it will churn into a delicious treat in an ice cream maker.
Thanks for your comment. It may have had something to do with using organic whipping cream. This is a pretty standard way to infuse cream and it works for me all the time. Make sure you use heavy whipping cream. I hope things turn out well with your ice cream maker
Same here. I used organic whipping cream and it would not form any peaks. The strange thing is that the very same cream only the day before whipped successfully for a different no-churn ice cream recipe. So I think the heating must have done something because I didn’t heat it for the other flavour I made. Oh well.
Thanks for the input Grace. I experimented with organic and non-organic. I can not get the organic whipping cream to whip. I don’t know why but I will add that to the notes in the recipe card. Thank you for your comment
I was wondering if you could still use the churned of you wanted to with this recipe?
Yes, it will work with an ice cream churner just fine.
I have tried this recipe. Its wonderful. I add 3/4c of mashed blackberries strained to give it a purple color.
That sounds really good with the blackberries and I bet it does give it a beautiful color. Thanks for sharing!
I tried making this and my cream wouldn’t whip whatsoever. it was cold. I left it whipping for a long time and it got slightly thick then instantly turned into butter. why
If you are using an ultra-pasteurized cream, it will not whip well at all. Pasteurized cream will whip but Ultra-pasteurized cream will not whip. check the label and see what you have. Also, some cream is labeled light cream. If you have “light” cream, you will not be able to whip it. Look for cream that has a minimum of 30% fat. Anything that says heavy cream or heavy whipping cream and is NOT ultra-pasteurized will work.
I used a Kroger Ultra-pasteurized heavy whipping cream. Took about 5 minutes with my hand mixer but I got soft peaks. I also put my metal bowl in the freezer for 5 minutes before using it to ensure a nice cold vessel for my mixing.
Thanks, Mattie. You make a good point with the cold bowl. That can really help with whipping the cream.
I just bought a bag of lavender and now I know what I’m making with it!
oh, you definitely can’t go wrong with lavender ice cream. There is something about dairy and lavender that makes such a great combo.
Great tip on using condensed milk, I have lavender in my garden so I will try to use some of it. Lavender icecream is very popular here in the South of France
Wow, I envy you! Picking lavender straight from your garden in France!! What a dream!
OMG, this ice cream is screaming Summer! Vanilla and lavender ice cream sounds delicious.
ahh thanks, it really is a summery treat 🙂
I’ve never made no churn ice cream before — because I have an ice cream maker, but this really does sound like it would be delicious. I love the use of lavender. Where do you source yours?
Hi, Lisa we usually get source our lavender from the easy shopping site Amazon 🙂 but this year we got some lavender from the Sequim Lavender Festival
I love how simple, yet elegant this ice cream is! A real treat and so, so pretty too!
Thanks Lauren, we think it is pretty elegant as well