Lavender Honey Ice Cream
A dairy-free/no churn Lavender Honey Ice Cream that’s incredibly creamy and perfectly scoopable. The hint of honey and lavender flavor in this will blow your mind! 6 ingredients, easy to make, lactose free, non-dairy, gluten-free ice cream!
Lavender Honey Ice Cream (Dairy-Free, Paleo, Gluten-Free)
This lavender honey ice cream is made without an ice cream maker yet the result is incredibly creamy smooth. All you need are canned coconut milk, dairy-free half-and-half, cashew butter, and simple blueberry-lavender syrup to make this homemade Lavender Ice Cream creamy and scoopable.
It tastes just like the ice cream you buy at the shops except this dairy-free ice cream money can’t buy because you can control the type and the amount of sweetener to make it Paleo or Keto. You can even swap the blueberry-lavender syrup for strawberry compote or enjoy the incredibly creamy dairy-free ice cream without the fruit topping. Easy to make and so much healthier than any store-bought!
Creamy Smooth No Churn Lavender Ice Cream
The honey and lavender flavored ice cream is inspired by Salt & Straw ice cream shop when Nate and I visited venice beach in LA. Out of many choices, and after I sampled a few, the lavender honey flavor was my favorite. It’s been on my mind to write a dairy-free and gluten-free lavender ice cream recipe.
Most of the time, lavender is blended with the ice cream. Some recipes include the lavender flower buds and others use only the infused flavor. When I was developing the recipe, I fell in love with the incredibly milky and creamy ice cream base without any flavorings so I decided to separate the two – a dairy-free ice cream base and a simple syrup made with blueberries and lavender flower buds.
It’s important to use culinary grade lavender and I found mine in local farmers’ market (make sure you ask for the culinary grade) and on Amazon. If you happened to live on the east coast, visit Lavender By The By in long island, NY for the fun family day trip!
How To Make Lactose Free/Non Dairy/No Churn Ice Cream
To prevent the no churn ice cream form ice crystals, most of the articles I read recommend stirring the ice cream every 15-30 minutes. I tried this method at the beginning but got tired of it so I was thinking that there must be a different way to make creamy smooth ice cream without an ice cream machine.
The trick to make lactose-free and no churn ice cream creamy smooth is to blend the frozen solid ice cream mixture again right before serving. And if you pour the mixture into ice cube trays, it’s easier to pop the mini cubes out of the tray and blend in a high speed blender.
You can add a few tablespoons of lavender-blueberry syrup to the blender to blend with the ice cream cubes or serve the syrup on the side as a topping/sauce. I was astonished by how creamy and smooth this Honey Lavender Ice Cream is without using an ice cream machine!
More Dairy-Free Paleo Ice Cream and Treats:
- Dairy-free homemade fudge pops
- black sesame ice cream
- Whole30 watermelon-peach mocktail
- Watermelon fruit salad
- More healthy desserts here
If you give this Lavender Honey Ice Cream a try, please rate the recipe and leave a comment below! Your comments and shares will help more people discover my blog so I can continue sharing delicious healthy recipes with you! Thanks in advance!
Watch How To Make Dairy-free/No Churn Honey Lavender Ice Cream
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Lavender Honey Ice Cream (Dairy-Free, Paleo)
- High Speed Blender
- 2 silicone ice cube trays
- In a high speed blender, add ingredients from coconut milk to honey and blend until smooth, about 1 minute.
- Pour mixture into ice cube trays. Cover with a lid or wrap with cling wrap. Store the trays in the freezer until solid, overnight best.
- In the meantime, make lavender blueberry simple syrup. Set it aside to cool then store the syrup in a glass container in the fridge until ready to use.
- Right before serving, remove the cubes from the silicone mold. Only blend the amount that you need per serving. Crush and blend the frozen cubes until they break apart, scraping down or tampering as needed.
- You can eat straight from the machine with lavender blueberry syrup or freeze for 30 minutes for a firmer texture.
- The extra ice cream cubes can be stored in the freezer for up to a month. Blend right before serving.
- You can add a few tablespoons of lavender-blueberry syrup to the blender to blend with the ice cream cubes or serve the syrup on the side as a topping/sauce.
- You can swap the blueberry-lavender syrup for strawberry compote or any toppings you like.
- For Keto, make the ice cream base without the lavender-blueberry syrup. You can enjoy it without any toppings or add some nut crumbles if you like!
- The nutritional label is calculated without the syrup.