Vegan Lavender Ice Cream
This homemade Vegan Lavender Ice Cream is easy to make, rich and creamy. This dairy-free lavender ice cream combines a few simple ingredients. With a flavor that's downright delicious! and made with just 4 ingredients. Perfect scoops for ice cream cones. No ice cream maker? No problem. This recipe includes churn and no-churn methods.
Servings: 6 Servings
Calories: 456kcal
Ingredients
- 16.9 ounces (500g) Vegan Heavy Whipping Cream
- 11.25 ounces (320g) Sweetened Condensed Oat Milk - one can
- ¼ cup (30g) Powdered sugar
- 3 Teaspoon Lavender Extract
Instructions
Prepare
- If using a machine with an insulated bowl make sure to freeze the bowl at least 48 hours before, for best results. It must be completely frozen in order for the ice cream to set up.
Milk Infusion
- Steep - Add milk and lavender to pot. Place pot on stove and turn on to medium heat. Warm for 8 minutes. Be very careful to not let cream burn; stirring frequently and watching heat. Remove from heat. Should see steam from milk. Place lid on pot and let lavender steep for 25 minutes.
Prepare the Ice Cream Base
- In a large bowl, use a hand mixer on low speed. Combine the vegan heavy cream, powdered sugar and mix until the sugar is dissolved. Because this is a no-egg, non-dairy, recipe you will not need to heat the custard ice cream base.
- Add the entire container of sweetened condensed oat milk and lavender extract. Mix until smooth and creamy.
- Add Color - Optional. Add in a few drops of purple food dye to achieve a light purple color like lavender if desired.
Churn or Freeze
- Machine with insulated bowl:Place vegan custard in the refrigerator for 1 to 2 hours, or overnight to help the mixture thicken. Follow your machine directions, but in general you will pour the mixture into the frozen freezer bowl. Turn on the ice cream machine and let it mix until the ice cream has thickened. The ice cream will have a soft, creamy texture.
- Compressors like the Whynter:Immediately pour the mixture into the ice cream maker. Turn unit on, set mode to ice cream then start it. It will churn for one hour.
- No-Churn Method:Pour ice cream into a loaf pan or freezer-friendly container, covered until solid; about 6 hours or overnight.
Freeze to Set
- With a silicone spatula scoop the churned ice cream mixture into a 2 quart freezer-safe container with a lid. Press a piece of parchment paper onto the surface to prevent ice crystals. Cover with lid. Freeze for at least 6 hours or overnight, until firm.
Notes
Storing Instructions
To Freeze. Store in an airtight container in the freezer for up to 1 month.Nutrition
Calories: 456kcal | Carbohydrates: 39g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 18mg | Sodium: 68mg | Potassium: 197mg | Sugar: 39g | Vitamin A: 142IU | Vitamin C: 1mg | Calcium: 151mg | Iron: 0.1mg
