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closeup of ice cream with dried lavender buds
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5 from 1 vote

Lavender Ice Cream

This 4 ingredient lavender ice cream is fragrant, smooth, and super creamy. It’s the perfect easy to make, no ice cream machine required, floral summer treat. Steeping the cream with lavender buds and whole vanilla bean gives it a delightful warm and floral flavor - the perfect treat for a hot summer day! The ice cream is perfectly scoopable, creamy, and melty.
Prep Time10 minutes
Cook Time10 minutes
Chill Time7 hours
Total Time20 minutes
Course: Dessert, Frozen
Cuisine: American, French
Keyword: egg free ice cream, lavender ice cream, no churn ice cream, vanilla bean
Servings: 8 people
Calories: 361kcal
Author: Mary



  • 1 whole vanilla bean
  • 1 tablespoon dried lavender buds use ½ tablespoon for a more subtle lavender flavor
  • 2 cups heavy whipping cream at least 35%
  • 1 can sweetened condensed milk 300 mL, 390 g, or 14 oz by weight, full fat


  • 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 heavy whipping 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 sweetened condensed milk
  • Scoop and serve!


Storage: This lavender ice cream needs to be stored in the freezer. Wrap it tightly or store in an airtight container to prevent it from getting freezer burn and becoming gritty with ice crystals.
It's best eaten within the first few weeks, but will last for up to 2 months frozen. It's the perfect no bake summer treat that's easy to pull out when you need it!
Tips for success:
  • Use whole vanilla bean for the most flavor and texture
  • Use good quality, culinary grade lavender buds
  • Don't substitute the sweetened condensed milk
  • Freeze fully


Calories: 361kcal | Carbohydrates: 29g | Protein: 6g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 84mg | Sodium: 79mg | Potassium: 240mg | Sugar: 29g | Vitamin A: 1007IU | Vitamin C: 2mg | Calcium: 180mg | Iron: 0.2mg