Lavender Ice Cream
Serves 8
10 mins prep
10 mins cook
420 mins chill
20 mins total
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.
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Using a sharp knife, slice the vanilla bean in half lengthwise. Scrape out the seeds with the flat edge.
¼ whole vanilla beanCombine 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.
¼ whole vanilla bean¼ tablespoon dried lavender buds½ cups heavy whipping creamStrain 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.
¼ can sweetened condensed milkScoop and serve!
