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Creamy No-Churn Honey Lavender Ice Cream Recipe with Easy Shortbread Crumble

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A creamy no-churn ice cream infused with subtle floral lavender and sweet honey, topped with a buttery shortbread crumble. This easy-to-make dessert requires no ice cream machine and delivers a luxurious, comforting treat perfect for warm days and gatherings.

Ingredients

Scale
  • 2 cups (480 ml) heavy cream
  • 1 can (14 oz / 395 g) sweetened condensed milk
  • 1/3 cup (113 g) honey (mild floral like clover or acacia)
  • 1 tablespoon dried culinary lavender (food-grade)
  • 1 teaspoon vanilla extract
  • Shortbread Crumble:
  • 1 cup (125 g) all-purpose flour
  • 1/2 cup (113 g) unsalted butter, cold and cubed
  • 1/4 cup (50 g) granulated sugar
  • Pinch of salt

Instructions

  1. Infuse the lavender: Gently heat 1/2 cup (120 ml) of heavy cream with dried culinary lavender over low heat just below simmering for 5 minutes, stirring occasionally. Remove from heat and steep for 15 minutes. Strain through a fine mesh sieve and cool completely.
  2. Make the shortbread crumble: Preheat oven to 350°F (175°C). Combine flour, sugar, and salt in a bowl. Cut in cold butter until mixture resembles coarse crumbs. Spread on parchment-lined baking sheet and bake 15-18 minutes until golden and fragrant. Cool and break into small pieces.
  3. Whip the cream: Whip remaining 1 1/2 cups (360 ml) heavy cream to stiff peaks using an electric mixer (3-5 minutes).
  4. Prepare ice cream base: Whisk together cooled lavender-infused cream, sweetened condensed milk, honey, and vanilla extract until smooth.
  5. Fold whipped cream into base: Gently fold one-third of whipped cream into honey-lavender mixture to lighten it, then fold in remaining whipped cream carefully to preserve air.
  6. Assemble and freeze: Pour half the ice cream mixture into a freezer-safe container. Sprinkle half the shortbread crumble on top. Add remaining ice cream mixture and top with remaining crumble. Swirl lightly with spatula. Cover tightly.
  7. Freeze for at least 6 hours or overnight. Remove 5 minutes before scooping for best texture.

Notes

Keep lavender infusion heat low to avoid bitterness. Whip cream to stiff peaks for best texture. Fold whipped cream gently to preserve airiness. Freeze at least 6 hours or overnight. To speed freezing and prevent ice crystals, press parchment paper on surface before freezing. Shortbread crumble can be made ahead and stored up to a week at room temperature or longer in freezer. For dairy-free, substitute coconut cream and condensed coconut milk; use vegan butter for crumble. For gluten-free, use almond flour-based crumble or gluten-free cookies.

Nutrition

Keywords: no-churn ice cream, honey lavender ice cream, shortbread crumble, easy ice cream recipe, homemade ice cream, summer dessert, no ice cream maker

Find it online: https://cooksybite.com/creamy-no-churn-honey-lavender-ice-cream-recipe-with-easy-shortbread-crumble/