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    Home » Recipes » Ice Cream

    Lavender Honey Ice Cream

    Published: May 28, 2021 · Modified: Jun 17, 2021 by Kayla · This post may contain affiliate links · 8 Comments

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    Lavender honey lattes are my favorite drink to start my mornings with! I drink them hot in the winter and iced in the summer. Now that summer is approaching here, I got an idea to make this latte into an ice cream flavor! This Lavender Honey Ice Cream is so easy to make and it's no churn so it's made without an ice cream maker!

    (This post contains affiliate links, meaning that I could earn from purchases made through them. It doesn't add any extra cost to you, but it does help support this blog!)

    lavender honey ice cream in a loaf pan with an ice cream scoop

    No Churn Ice Cream Must include sweetened condensed milk, right?

    Nope! I'm fairly new to the homemade ice cream world and I have the ice cream maker attachment for my stand mixer, but I wanted to make this recipe no churn so that everyone can make it! Since this was my first time making ice cream without my ice cream maker, I attempted it using sweetened condensed milk. However, the taste of the sweetened condensed milk was so overpowering, I could not get over it!

    I was determined to make a no churn recipe without sweetened condensed milk. So, I brainstormed ways to replace it. It's a fat, and the fat in churned ice cream is egg yolks, so why couldn't I use those instead? Well, there's the whole raw egg problem. I know some people eat raw eggs, but I'm not about to risk salmonella. I decided to try cooking the egg yolks on the stove before mixing them in with the whipped cream. To my surprise, it worked great! However, my first couple of attempts resulted in extremely soft ice cream that didn't freeze very well. This told me my egg yolk to whipped cream ratio was off. I decreased the yolk count and the next few trials worked perfectly! So, I am extremely excited to bring you no churn ice cream without sweetened condensed milk!

    Lavender honey ice cream ingredients laid out on the counter and labeled

    How to Make No Churn Ice Cream

    Most no churn ice creams are made by whisking the heavy whipping cream to soft peaks (thick enough to hold itself together but still a bit droopy when you lift the whisk) and then folding in the sweetened condensed milk and flavoring. Since this recipe doesn't use condensed milk, it has a few extra steps and takes a bit more time. It's so worth it, though! It tastes just like normal ice cream and has a perfect creamy consistency!

    For this recipe, you'll still want to whisk the heavy cream to soft peaks. However, you'll also need to constantly whisk the egg yolks, sugar, honey, lavender syrup, salt, and purple dye together in a small/medium saucepan over low-medium heat until the mixture reaches 160 degrees Fahrenheit. This will only take a few minutes and should be checked using a kitchen thermometer. Once it reaches this temperature, remove it from the heat and transfer it to a heat-resistant bowl. Put it in the refrigerator to chill, but pop in and whisk it every 5-10 minutes. Once the egg mixture is cold but still liquidy, give it one last stir and begin folding it into the whipped cream ⅓ at a time. When it's a nice homogenous mixture, pour it into a frozen loaf pan and put it in the freezer immediately!

    Tips & Storage:

    • Put your loaf pan in the freezer before making the lavender honey ice cream. You want the ice cream to freeze as quick as possible to get a creamy texture, and this step helps with that!
    • The purple food dye is optional but recommended. It'll still taste great without it, but the purple lavender syrup mixed with yellow egg yolks doesn't make the prettiest color.
    • Try to store the ice cream as far back in the freezer as possible where it's the coldest.
    • I highly recommend using a metal pan as they freeze to and maintain lower temperatures than other materials. Also, the shallower the pan is, the better. Anything that will help the ice cream freezer faster and colder is the best option!
    • Let the ice cream freeze initially at the very minimum of 6-8 hours. However, I recommend letting it freeze overnight.
    • I don't cover it for the initial freeze, but I recommend adding a cover after scooping into it.
    • Store the ice cream in the freezer for up to 2 weeks.
    Scooping lavender honey ice cream out of an 8x4 inch loaf pan

    Lavender Honey Affogato

    Some of you might be wondering: okay, Kayla, you said you turned the latte into an ice cream flavor, so where's the coffee??

    Have you ever tried an affogato? It's another one of my favorite ways to consume coffee & ice cream! An affogato is ice cream served with a shot of espresso poured over the top! This is the dessert form I had in mind when creating this recipe, and it's everything I ever dreamed of! The ice cream is delicious on it's own, but even more incredible with espresso! Although, I'm a bit biased. I also wanted to keep the espresso separate from the ice cream for those who don't like the taste of coffee! However, if you do like it, give this affogato a shot! (Pun intended.) Since the ice cream is pretty soft, I chill the espresso before pouring it over the scoops. This also keeps it colder for the hot summer days!

    Pouring a shot of espresso onto the lavender honey ice cream in a clear glass mug with a handle

    Did you try this recipe?
    Tag @brokenovenbaking on Instagram and rate & comment below!

    Lavender Honey Ice Cream

    Broken Oven Baking Company
    This Lavender Honey Ice Cream recipe is a made without an ice cream maker or sweetened condensed milk! It's easy, creamy, and delicious!
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 30 mins
    Cook Time 0 mins
    Chilling Time 8 hrs
    Total Time 8 hrs 30 mins
    Course Dessert
    Cuisine American
    Servings 4 servings
    Calories 564 kcal

    Equipment

    • 8x4 or 9x5 inch loaf pan (or a shallow metal pan)
    • Mixing bowls
    • Small/medium saucepan
    • Measuring spoons
    • Measuring cups
    • Whisk
    • Spatula
    • Electric hand or stand mixer with whisk attachment

    Ingredients
     
     

    • 1½ cups heavy whipping cream cold
    • 5 large egg yolks
    • 6 tablespoons granulated sugar
    • ¼ cup honey
    • ¼ cup lavender syrup
    • ¼ teaspoon salt
    • ½ teaspoon purple food dye optional but recommended

    Instructions
     

    • Place a clean & dry loaf pan in the freezer.
    • Mix the yolks, sugar, honey, lavender syrup, salt, and purple dye in a small/medium saucepan. Heat over low-medium heat while stirring constantly until the mixture reaches 160°F. Transfer the mixture to a heat-resistant bowl and let it cool. Place the bowl in the refrigerator so that it's cold when you mix it into the whipped cream.
    • In a large mixing bowl, whisk the heavy whipping cream to soft peaks (thick enough to hold together but droopy when you pick up the whisk). I recommend using a hand or stand mixer with whisk attachment for this step. Place this in the refrigerator as well until the yolk mixture is cold.
    • Once the yolk mixture is cold, give it a good stir with a whisk. Then, gently fold ⅓ of the mixture into the whipped cream. Repeat until they're fully combined and smooth & creamy.
    • Pour the ice cream mixture into the frozen loaf pan and immediately place in the freezer as close to the back as possible. Let it freeze for at least 8 hours and then enjoy!

    Notes

    The provided nutrition information is an estimate, the calorie accuracy is not guaranteed.

    Nutrition

    Calories: 564kcalCarbohydrates: 52gProtein: 5gFat: 39gSaturated Fat: 23gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 353mgSodium: 196mgPotassium: 107mgFiber: 1gSugar: 45gVitamin A: 1618IUVitamin C: 1mgCalcium: 88mgIron: 1mg
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. Sue says

      May 29, 2021 at 3:12 pm

      This sounds lovely!! However, our household has food restrictions; dairy being one of them. Can I substitute something else non-dairy for the whipping cream?

      Reply
      • Kayla says

        May 29, 2021 at 4:24 pm

        Hi Sue! I haven't tested it with non-dairy ingredients so I'm not sure how well it'd work, but you could try substituting with an equivalent amount of coconut cream and whip it to stiff peaks, or maybe dairy free whipped topping (1.5 cups of liquid cream whips up to about 3 cups of whipped topping). I'd love to hear how it goes if you try it! 🙂

        Reply
    2. LALA says

      May 29, 2021 at 9:06 pm

      Where can you purchase lavender syrup

      Reply
      • Kayla says

        May 29, 2021 at 9:25 pm

        Hi! You should be able to find it at Target, Walmart, and some grocery stores. It can also be purchased on Amazon - https://amzn.to/3fLbmVn

        Reply
    3. Akshita says

      August 06, 2021 at 6:14 pm

      5 stars
      Looks so dreamy Kayla! Love that shade 💜

      Reply
      • Kayla says

        August 07, 2021 at 8:04 am

        Ah thank you SO much, Akshita!! 💕

        Reply
    4. Mary says

      April 10, 2022 at 1:55 pm

      Can you make this in an ice cream maker??

      Reply
      • Kayla says

        April 11, 2022 at 7:46 pm

        I haven't tried this but would love to hear how it goes if you do!

        Reply

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    ABOUT KAYLA

    Hey, I'm Kayla! I'm a self-taught baker, recipe developer & food photographer in Chicago! This blog is a way for me to share recipes, tips, and everything I love related to baking & photography. If you have any questions or want to connect, I'd love to hear from you!
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