Lemon Lavender Ice Cream
This Lemon Lavender Ice Cream is a no churn, no bake dessert made with whipped heavy cream, sweetened condensed milk, lemon zest, lemon juice, and a gentle lavender infused cream. It's a bright, floral ice cream that is perfect for spring holidays and special occasions.
Ingredients
- 2 cups heavy whipping cream cold, divided
- 2 tsp dried culinary lavender buds you can use 1 - 1 1/2 teaspoons for a softer lavender flavor
- 1 can sweetened condensed milk 14 oz
- 2-3 Tbsp lemon zest about 2-3 lemons
- 1/4 cup fresh lemon juice
- 1 pinch salt
- 1 tsp vanilla
Instructions
- Add 1/2 cup of the heavy cream to a microwave safe bowl or large measuring cup. Microwave in 30 second bursts until the cream is hot and steaming but not boiling. Stir between each burst so it heats evenly.
- Stir the lavender buds into the hot cream. Cover the hot cream and let the lavender steep for 5–10 minutes, depending on how strong you want the lavender flavor to be. For a gentle flavor, stay closer to 5 minutes. For a stronger floral note, go up to 10 minutes. I love lavender flavor, so I went with 10, but if you’re hesitant, try 5-7 minutes at first.
- Pour the mixture through a fine mesh strainer into a clean bowl or measuring cup. If you want maximum flavor, press the lavender buds gently into the strainer with the back of a spoon to squeeze out the infused cream.
- Chill your lavender-infused cream until completely cold. You can place the container in the fridge for 30–60 minutes or use the fast option. For the fast option, set the measuring cup in an ice bath and stir for a few minutes until it feels cold to the touch.
- Zest and juice your lemons
- In a large mixing bowl, whisk together sweetened condensed milk, lemon zest, lemon juice, pinch of salt and vanilla extract, if using.Whisk until smooth and creamy. The mixture will thicken slightly and smell super bright and citrusy.
- Pour the remaining 1 1/2 cups cold heavy cream into a large chilled mixing bowl. Add the completely 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.
- Add about one third of the whipped cream to the lemon condensed milk mixture. Gently fold with a spatula until mostly combined. This lightens the base so it is easier to mix. Add the rest of the whipped cream and fold just until no streaks remain. Work slowly so you keep all that fluffy texture.