This lavender vanilla no churn ice cream is fragrant, smooth, and super creamy. It’s the perfect treat for when you want something cold and sweet. Steeping the cream with dried lavender buds and whole vanilla bean gives it a delightful warm and floral flavour - the perfect treat for a hot summer day! The ice cream is perfectly scoopable, creamy, and melty.
electric hand mixer or stand mixer with whisk attachment
loaf pan or alternative shallow freezer safe container
1whole vanilla bean
1tablespoondried lavender budsuse ½ tablespoon for a more subtle lavender flavour
2cupswhipping or heavy creamat least 35%
1canfull fat sweetened condensed milk300 mL, 390 g, or 14 oz by weight
Using a sharp knife, slice the vanilla bean in half lengthwise. Scrape out the seeds with the flat edge.
1 whole vanilla bean
Combine the vanilla seeds, vanilla bean pod, lavender, and cream in a small saucepan. Let the cream come to a simmer. Remove from heat and let steep for 10 minutes.
1 whole vanilla bean, 1 tablespoon dried lavender buds, 2 cups whipping or heavy cream
Strain the cream to remove the vanilla bean pod and lavender buds. Squeeze as much cream from the lavender buds as possible. Refrigerate for 3 hours or freeze for 45 minutes to chill the cream completely.
Whip the infused cream until firm peaks form with an electric hand mixer or in a stand mixer with a whisk attachment. Do not over whip. If it doesn't get stiff then place in the freezer for 10-20 minutes to chill even more.
Gently fold in the sweetened condensed milk with the whipped cream until even. Pour into a loaf pan, or other shallow container, cover, and freeze until solid - about 6 hours.
1 can full fat sweetened condensed milk
Scoop and serve!
Store in the freezer for up to 3 months wrapped tightly.