If you’ve never tried matcha and lavender together, you’re in for a treat. This lavender matcha no-churn ice cream is floral, earthy, creamy, and completely dreamy. It’s one of my favorite easy matcha desserts to make when I want something elegant without pulling out an ice cream machine—or even turning on the oven.
The sweet creaminess of condensed milk balances the earthiness of matcha, while the lavender adds a subtle floral note that makes each bite feel like a spoonful of spring. It’s one of those matcha dessert recipes that feels a little fancy, but couldn’t be easier to make.
Ingredients for Lavender Matcha No-Churn Ice Cream
You only need a few ingredients to make this simple and satisfying ice cream matcha lovers will swoon over:
- 2 cups heavy whipping cream, divided
- 2 teaspoons culinary lavender buds
- 1 can (14 oz) sweetened condensed milk
- 2–3 tablespoons matcha green tea powder,( adjust to your tastes, but I went with 3 and thought it was nice and flavorful)
- 1 teaspoon vanilla extract (optional, but recommended)
- Pinch of salt
How to Make Lavender Matcha Ice Cream
Step 1: Infuse the cream with lavender
To get that floral lavender flavor without overpowering the matcha, you’ll start by infusing a portion of the cream.
- Add 1/2 cup of the heavy cream and 2 teaspoons of dried culinary lavender buds to a microwave-safe bowl or measuring cup.
- Microwave in 30-second bursts until the cream is hot and steaming (not boiling).
- Cover and let steep for 5–10 minutes (depending on the strength of the lavender flavor you want), then strain out the lavender and keep the cream. I like to press the lavender into the strainer to squeeze out every last drop of lavender goodness, but that’s just me.
Once strained and cooled to room temp, combine the infused cream with the remaining 1 1/2 cups of cold heavy cream. Chill the full 2 cups in the fridge for at least 30 minutes (or until very cold) before whipping.
Step 2: Make the matcha base
In a separate bowl, whisk together the sweetened condensed milk, matcha powder (sifted for best results), vanilla extract, and a pinch of salt.
Step 3: Whip the lavender cream
Whip the fully chilled cream mixture using a hand mixer or stand mixer until stiff peaks form. The lavender aroma should be delicate and fragrant.
Step 4: Combine
Gently fold the whipped cream into the matcha base in batches, taking care to keep the mixture light and airy. Try to make sure you get it all combined and there are no white streaks of whipped cream left.
Step 5: Freeze
Pour into a loaf pan or freezer-safe container and cover. Freeze for at least 6 hours or overnight until firm.
Pro Tips
- Use culinary lavender only: You don’t want to make food with lavender that’s made for potpourri. You can find culinary-grade lavender online for cooking purposes. You don’t need a ton for this recipe, so I would bet that even the smallest amount you can buy will be enough for this.
- Be careful with your taste testing: If you taste test your lavender-infused cream to see how strong the flavor is, it will be a little difficult to judge. All of that lavender flavor that’s concentrated in that little bit of hot cream will be diluted in the rest of your ice cream batter later, so if you try to taste the lavender-infused cream while it’s steeping and go off that, just remember that that final flavor will be diluted. I personally made mine really, really strong to make sure that lavender flavor came through in the end.
- Make sure the cream is cold before whipping: Combine the infused portion with cold cream and chill thoroughly in the fridge. If your cream is even room temperature rather than cold, it won’t get fluffy enough and your ice cream will be a little flat in the end.
- Adjust the matcha to taste: Start light (maybe with 2 tablespoons) and build up for the flavor and color you want. The same goes as for the lavender, though. Just remember that that matcha flavor will be diluted when everything is combined. I went with the full 3 tablespoons of matcha for this recipe, and I thought it tasted great.
FAQs
Can I use matcha latte powder instead of pure matcha?
Technically yes, but matcha latte mixes usually contain sugar and milk powder, which can affect the flavor and texture. For the best results in matcha dessert recipes like this one, stick with pure matcha powder for best results.
How do I know how long to steep the lavender?
Oof! I wish I could give you a straight and simple answer, but it really all depends on your personal taste. I love, love, love matcha and lavender, so I steeped my lavender for a full 10 minutes. I thought it created enough lavender flavor in the end but it wasn’t overpowering. If you’re unsure, I would recommend steeping for about 5-7 minutes and if you want to make another batch that has a stronger lavender flavor, I definitely recommend it!
Do I need an ice cream machine?
Nope! That’s the beauty of this recipe. It’s a true no-churn ice cream, which means all the magic comes from whipping the cream and folding it in gently.
How long does this ice cream last in the freezer?
It’s best within the first 1–2 weeks for peak texture, but it will keep in an airtight container in the freezer for up to 1 month. If you store it in a loaf pan, I would recommend you cover it with plastic wrap and then keep the plastic wrap tight with a rubber band.
This matcha lavender no-churn ice cream is everything I love about easy matcha desserts—it’s simple, elegant, and full of vibrant flavor. With earthy green tea and floral lavender in every bite, it’s the kind of recipe that feels like a treat without requiring a single piece of fancy equipment.
So if you’re looking for a new way to enjoy matcha or need a refreshing twist on classic matcha ice cream, this one’s for you. Just steep, whip, fold, and freeze—no churn, no fuss. Enjoy!
Lavender Matcha Ice Cream
Equipment
- 1 Electric or stand mixer
- 1 Small strainer
- 1 freezer-safe container
- mixing bowls and spoons
Ingredients
- 2 cups heavy whipping cream divided
- 2 tsp culinary lavender buds
- 1 can sweetened condensed milk (14 oz)
- 2-3 Tbsp matcha powder adjust amount to your taste (I went with 3 and thought it was good and not too strong)
- 1 tsp vanilla
- pinch salt
Instructions
- Add 1/2 cup of the heavy cream and 2 teaspoons of dried culinary lavender buds to a microwave-safe bowl or measuring cup.
- Microwave in 30-second bursts until the cream is hot and steaming (not quite boiling).
- Cover and let steep for 5–10 minutes (depending on the strength of the lavender flavor you want), then strain out the lavender and keep the cream. I like to press the lavender into the strainer to squeeze out every last drop of lavender goodness.
- Once strained and cooled to room temp, combine the infused cream with the remaining 1 1/2 cups of cold heavy cream. Chill the full 2 cups in the fridge for at least 30 minutes (or until very cold) before whipping.
- In a separate bowl, whisk together the sweetened condensed milk, matcha powder (sifted for best results), vanilla extract, and a pinch of salt.
- Whip the chilled lavender-infused cream using a hand mixer or stand mixer until stiff peaks form. The lavender aroma should be delicate and fragrant.
- Gently fold the whipped cream into the matcha base in batches, taking care to keep the mixture light and airy. Try to make sure you get it all combined and there are no white streaks of whipped cream left.
- Pour into a loaf pan or freezer-safe container and cover. Freeze for at least 6 hours or overnight until firm.
