Honey Lavender Ice Cream (No Ice Cream Maker Needed)

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Last updated on January 26th, 2026 at 08:35 am

This no churn honey lavender ice cream is creamy, floral, and lightly sweet with honey; it feels like a fancy ice cream shop treat without you having to haul out an ice cream maker. If you are planning spring desserts, easy Esater treats for brunch, or pretty Mother’s day desserts to spoil the women in your life, this flavor is such a gorgeous, make ahead option you can stash in the freezer days in advance.

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Ingredients for Honey Lavender Ice Cream

2 cups heavy whipping cream, cold; divided
2 teaspoons dried culinary lavender buds
1 can (14 ounces) sweetened condensed milk
1/4 to 1/3 cup honey
1 teaspoon vanilla extract
Pinch of salt
1 to 2 drops light purple gel food coloring; optional

Optional pretty add ins:

Crushed shortbread cookies or vanilla wafer pieces
A light swirl of lemon curd

How to Make Honey Lavender Ice Cream

I love that this recipe feels like a decadent luxury, but it’s totally easy for a busy weeknight or pre-holiday prep day. Here is exactly how I make it.

1. Infuse the cream with lavender

Add 1/2 cup of the heavy cream and the dried culinary lavender buds to a microwave safe bowl or measuring cup.

Microwave in 30 second bursts until the cream is hot and steaming but not boiling. This usually takes about 60 to 90 seconds total in my microwave.

2. Steep for flavor

Cover the bowl and let the lavender steep in the hot cream for 5 to 10 minutes, depending on how strong you want the flavor. I went with a full 10 minutes because I love lavender flavor. If you’re not sure, you could go for 5-7 minutes.

lavender steeping in hot cream covered in plastic wrap

3. Strain and chill the infused cream

Pour the mixture through a fine mesh strainer into a clean bowl or measuring cup. Gently press the lavender buds with the back of a spoon to squeeze out as much infused cream as possible.

Chill the lavender cream until it is completely cold again. You can pop it in the fridge or set the bowl in an ice bath to speed things up. You need cold cream so it will whip properly.

4. Make the honey base

In a large mixing bowl, whisk together the sweetened condensed milk, honey, vanilla, and a pinch of salt.

Whisk until the mixture is completely smooth and the honey is fully blended in. This is your flavorful base.

5. Tint it a soft lavender color (optional but so pretty)

Add some light purple gel food coloring to the condensed milk mixture and stir well.

If the color is still too faint, add a bit. I aim for a pale lilac shade; it should look soft and airy, not bright grape.

6. Whip the cream

Pour the remaining 1 1/2 cups cold heavy cream into a large mixing bowl with the chilled lavender infused cream.

Using a hand mixer or stand mixer, whip on medium high speed until stiff peaks form. The cream should be thick and hold its shape when you lift the beaters.

7. Fold the mixtures together

Add about one third of the whipped cream to the honey condensed milk mixture and gently fold with a spatula. This lightens the base.

Add the rest of the whipped cream and fold just until no streaks remain. Take your time and use a gentle motion so you keep as much air in the mixture as possible for that ultra creamy texture.

condensed milk and honey folded into whipped cream

8. Add optional mix ins

If you are using any add ins like shortbread crumbs, vanilla wafers, or a lemon curd swirl, gently fold or ripple them in now.

For a ripple effect, spoon half the ice cream mixture into your container, dollop on some lemon curd, swirl with a knife, then repeat with the remaining ice cream.

9. Freeze

Transfer the ice cream base to a loaf pan or freezer safe container.

Smooth the top and press a piece of parchment or plastic wrap directly onto the surface to minimize ice crystals.

Freeze for at least 6 hours or overnight until firm enough to scoop.

10. Serve

When you are ready to serve, let the ice cream sit at room temperature for 5 minutes so it softens slightly.

Scoop into bowls or cones and, if you want an extra cute touch for spring desserts, sprinkle a few extra lavender buds or cookie crumbs on top.

Pro Tips

Choose the right honey level. Use 1/4 cup honey for a gentle honey flavor that is not overly sweet. Use 1/3 cup honey for a stronger honey note and a slightly softer texture in the freezer. If your honey is very bold or dark, like buckwheat honey, I recommend starting with 1/4 cup so it doesn’t overpower the lavender flavor.
Use culinary lavender only. Make sure your lavender is labeled as “culinary grade” or it says somewhere on the packaging that it’s okay for baking. You don’t want to use potpourri lavender for this.
The lavender infused cream must be fully cold before you whip it with the rest of the cream. Warm cream will not whip to stiff peaks and the texture of your ice cream will be dense instead of fluffy. If I’m in a hurry, I place the strained cream in a metal bowl and set it over another bowl full of ice water. Or, I just stick the lavender-infused cream in the freezer.
Go light on the food coloring. Gel food coloring is strong. If you have a dark purple food coloring, start with a tiny drop, mix, then adjust. If you already have a light purple food coloring, you don’t have to be as careful. Too much color can make it look artificial, even though the flavor is very natural.
Prevent ice crystals. Pressing parchment or plastic wrap directly on top of the mixture before freezing helps keep the surface extra creamy. Storing the ice cream toward the back of the freezer, away from the door, also helps keep the temperature stable and the texture smooth.

FAQs

Can I make this without lavender?

Yes. If you want a simple honey vanilla ice cream, you can just leave out the lavender all together.. Use the full 2 cups of cream straight from the fridge and continue with the recipe as written.

How strong is the lavender flavor?

The lavender flavor is gentle and floral, not like perfume. Steeping for 5 minutes gives a rather softer flavor, while closer to 10 minutes gives a more noticeable lavender note. If you’re not sure what you’re going to like, go for somewhere from 5-7 minutes, and then if you think the flavor was too weak, you can steep your lavender for longer next time.

Where can I buy culinary lavender?

You can find culinary lavender pretty easily online. I get mine on Amazon. You don’t need a large amount, either, for this recipe. I once got a 2 oz. packet and it lasted me for many batches of cupcakes with lavender frosting. You can also sometimes find culinary lavender in tea shops.

Do I need an ice cream maker?

Nope! This Honey Lavender Ice Cream is a totally no-churn recipe. The whipped cream and sweetened condensed milk combo gives you a creamy, scoopable texture without any special equipment, which is why I love making something like this when I’m short on time.

Can I make this dairy free?

I honestly haven’t tried, so I cannot say for sure. You could experiment with full fat coconut milk and dairy free sweetened condensed milk, plus a dairy free whipping cream alternative. The flavor be rather coconut-y, I’m guessing, and the texture may be slightly different, but the lavender and honey would still go well together.

Honey Lavender Ice Cream feels like something you would order from an artisan ice cream shop, but it’s really super easy to make. With just a few simple ingredients and no ice cream maker, you get a creamy, flavorful scoop that looks beautiful on any spring table.

If you are planning spring desserts, easy Easter treats for family, or thoughtful Mother’s day desserts that feel extra special without a ton of work, this recipe is a keeper.