Name: No-Churn Honey-Lavender Ice Cream (Sugar-Free & Vegan Adaptable)
Prep time: 400 min
Cook time: 10 min
Total time: 410 min
Ingredients: ½ cup Milk; ½ cup Heavy Cream; 1 Tbsp Corn Flour; 1 Tbsp Edible Lavender (dried); ⅛ cup Honey

No-Churn Honey-Lavender Ice Cream (Sugar-Free & Vegan Adaptable)

Pv Iyer

UpdatedJuly, 2025

6 hours 50 minutes

896 reads

4.25 from 4 votes

Indian

About No-Churn Honey-Lavender Ice Cream (Sugar-Free & Vegan Adaptable)

Imagine diving spoon-first into a cloud of creamy, floral sweetness. This no-churn Honey-Lavender Ice Cream is a revelation—naturally sugar-free and bursting with the rich nectar of honey for a truly guilt-free indulgence.

The subtle yet captivating aroma of lavender elevates this frozen dessert to a new level of sophistication. It's the perfect refreshing summer treat or a light, elegant end to any meal.

Easily adaptable for vegan diets, this ice cream is proof that healthy can be heavenly.

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Recipe Time & More

Prep6 40

Cook10

Total6 50

Calories54 kcal

Serves

Served AsDesserts

Recipe TasteSweet

Ingredients

Dairy

▢ ½ cup Milk
▢ ½ cup Heavy Cream

Flavor & Thickener

▢ 1 Tbsp Corn Flour
▢ 1 Tbsp Edible Lavender dried
▢ ⅛ cup Honey

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Instructions

In a small bowl, whisk together the cornstarch and 2-3 tablespoons of the milk until smooth. This creates a slurry that will prevent lumps when thickening the ice cream base.
Combine the remaining milk and heavy cream in a saucepan over medium heat.
Add the cornstarch slurry, honey, and dried lavender to the saucepan. Stir constantly until the mixture gently thickens enough to coat the back of a spoon.
Remove the saucepan from the heat, cover, and let it steep for 30 minutes. This allows the lavender to infuse the cream mixture with its aromatic flavor.
Strain the mixture through a fine-mesh sieve to remove the lavender buds. Discard the lavender.
Cool the mixture completely. Refrigerate for at least 2 hours, or preferably overnight. Chilling the base thoroughly ensures a smoother, creamier ice cream.
Pour the chilled mixture into an airtight container and freeze for 2 hours. Then, transfer the semi-frozen mixture to a blender or food processor and blend until smooth. This breaks up ice crystals for a smoother texture.
Return the blended mixture to the airtight container and freeze for another 4 hours, or until solid. If using an ice cream maker, follow the manufacturer's instructions after chilling the base.
Scoop and enjoy your homemade Honey-Lavender Ice Cream!

Recipe Notes

Good To Know

For an extra creamy texture without added sugar, chill your ice cream base thoroughly before churning.
Consider stirring in a tablespoon of milk powder or coconut milk powder (for vegan versions) to enhance richness.
To prevent the lavender from overpowering the ice cream, steep the flowers in the milk for 15-20 minutes, then strain thoroughly. Grinding the dried lavender slightly before steeping can help release flavor more evenly.
If you enjoy textural contrast, swirl in toasted pistachios or chopped dried apricots just before finishing the churn.

Expert Tips

Experiment with other floral infusions like rose or orange blossom for unique flavor profiles.
For a richer lavender flavor, use culinary-grade lavender buds.
If using honey, choose a mild variety that won't overpower the lavender.

Storage Instructions

Store the ice cream in a shallow, airtight container.
Press a piece of parchment paper directly onto the surface of the ice cream before sealing to prevent ice crystals and maintain smoothness.