Lavender Ice Cream (No Ice Cream Maker Necessary) brings a delightful twist to your dessert table. With a blend of fresh lavender and sweet wine, the creamy treat is easy to make at home, even without fancy gadgets. It’s a refreshing way to enjoy a taste of spring all year round.
For those looking to substitute, you can use dried lavender in a pinch, just remember that it’s more concentrated, so use a teaspoon instead of a tablespoon. If you’re worried about allergies, be sure to check if anyone has sensitivities to lavender or wine. Quality matters with the cream; a higher fat content yields a creamier result, and choosing a sweet wine you enjoy drinking will enhance the flavor profile beautifully.
Ice Cream & Frozen
Lavender Ice Cream (No Ice Cream Maker Necessary) Recipe
Ingredients
- 2 tablespoons fresh lavender flowers, stripped from their stalks
- 2 tablespoons sweet white wine (such as sauterne, Muscat or Beaumes de Venise)
- 2 cups heavy cream
- 2 egg whites
- 2 tablespoons fresh lavender flowers, stripped from their stalks
- sugar
Instructions
- Combine 2 tablespoons of lavender flowers and 2 tablespoons of sweet white wine in a small bowl; let it sit in a warm spot for about 15 minutes to let the flavors meld together.
- Using an electric mixer, beat 2 cups of heavy cream until it forms stiff, glossy peaks; gradually mix in the strained wine and half of the sugar.
- In a separate bowl, beat 2 egg whites until stiff peaks form; gently fold in the remaining sugar until well incorporated.
- Carefully fold the whipped egg whites into the cream mixture along with the extra 2 tablespoons of lavender flowers using a metal spoon to keep it airy.
- Spoon the mixture into a freezer-safe container and freeze for 3 to 4 hours, or until it is just firm; for an extra touch, serve in tuile baskets made from brandy snaps.
Part of our Ice Cream & Frozen Dessert Recipes collection — Part 2 of 3: