No Churn Peach Lavender Ice Cream

Lavender infused ice cream with little bits of fresh yellow peaches. This no churn peach lavender ice cream is the ultimate summer dessert.
No Churn Peach Lavender Ice Cream | Cooking with a Wallflower

You guys!

I’m dying from the heat.

I know, I know, I know. It’s super hot and humid elsewhere in the world. But I’m a San Franciscan. Anything higher than 80 degrees means I’m close to melting into a puddle of unflattering water.

And it has been ridiculously hot for San Francisco, even near the ocean where it’s almost always cloudy and cold. And I have no air conditioner because we never had a need for them. So I have to find other ways to keep myself cool.

No Churn Peach Lavender Ice Cream | Cooking with a Wallflower

This no churn peach lavender ice cream is the ultimate seasonal dessert and one of my favorite ways to stay cool. It’s simple to make, just like my no churn peach jasmine green tea ice cream. But this time, it involves lavender, which is another seasonal ingredient. Who would have thought that it works so well with peaches? I definitely didn’t until I started experimenting with flavors after my many trips to the Farmer’s Market these last couple months.

So this ice cream is yet another Farmer’s Market inspired recipe. At least, part of it is anyway.

It’s the perfect dessert for summer, a girls’ night in, date night, comfort food, and everything else you can possibly need ice cream for.

You know you want to try it =)

No Churn Peach Lavender Ice Cream | Cooking with a Wallflower

In a small pot, heat some of the heavy cream with lavender buds for about 3-5 minutes until the cream comes to a low boil. Remove the pot from heat and allow the lavender to steep for 5-10 minutes. The longer the lavender steeps in the cream, the stronger the flavor. So depending how strong you like the lavender flavor, you can either leave in for a short amount of time or for a longer amount of time. Pour the cream through a fine strainer and remove the lavender buds. Allow the cream to cool all the way.

No Churn Peach Lavender Ice Cream | Cooking with a Wallflower

No Churn Peach Lavender Ice Cream | Cooking with a Wallflower

In the meantime, blend half of the diced peaches until it is almost smooth. This will be incorporated in the ice cream so that the peach flavor would taste stronger.

Next, add the rest of the heavy cream, condensed milk, and vanilla extract into a large bowl. Whisk the ingredients until stiff peaks form. If you don’t see stiff peaks, that’s okay too. But you should see tiny little bubbles forming on the sides.

Pour the cooled lavender infused cream and the blended peaches into the large bowl. Add the rest of the diced peaches. Mix until the diced peaches are well distributed.

No Churn Peach Lavender Ice Cream | Cooking with a Wallflower

No Churn Peach Lavender Ice Cream | Cooking with a Wallflower

No Churn Peach Lavender Ice Cream | Cooking with a Wallflower

Now, pour the ice cream mixture into a freezer safe container. I keep store bought ice cream pints so I just reuse those for my ice cream. It’s the perfect fit. And this ice cream recipe makes almost two pints worth of ice cream.

Place the ice cream into the freezer. Around 3-4 hours, give the ice cream a stir to make sure that the peaches are still evenly distributed and didn’t sink to the bottom.

Allow the ice cream to freeze over night being serving.

Enjoy this seasonal flavor of ice cream!

No Churn Peach Lavender Ice Cream | Cooking with a Wallflower

Come join me and other food bloggers at Fiesta Friday hosted this week by Kaila and Sarah.

No Churn Peach Lavender Ice Cream
 
Prep time
Cook time
Total time
 
Lavender infused ice cream with little bits of fresh yellow peaches. This no churn peach lavender ice cream is the ultimate summer dessert.
Author:
Recipe type: Dessert
Serves: 2 pints
Ingredients
  • ⅓ cup heavy whipping cream
  • 1 ½ tablespoons fresh lavender buds
  • 2 cups heavy whipping cream
  • 1 14 oz can condensed milk
  • 1 tablespoon vanilla extract
  • 1 large peach, diced
Directions:
  1. In a small pan, add ⅓ cup heavy whipping cream and fresh lavender buds over low heat. Allow the cream to come to a low boil for about 3-5 minutes. Allow the lavender to step for another 5-10 minutes. The longer the lavender steeps, the stronger the flavor.
  2. Pour the cream through a fine strainer and remove the lavender buds. Allow the lavender infused cream to cool completely.
  3. In the meantime, blend half of the diced peaches until they are almost smooth. You want there to be some chunks still.
  4. Next, add 2 cups of heavy whipping cream, condensed milk, and vanilla extract into a large bowl. Whisk the ingredients for about 5 minutes until they start to form stiff peaks. If they don’t quite form, you can look for tiny bubbles on the edges.
  5. Add the lavender infused cream, the peach puree, and the rest of the diced peaches to the bowl. Mix until the diced peaches are well distributed.
  6. Pour the ice cream mixture into freezer safe containers. Freeze the ice cream for 4-5 hours. Mix the ice cream to make sure that the peaches didn’t sink to the bottom.
  7. Freeze the ice cream overnight.
  8. Serve the ice cream cold with your favorite toppings.

 

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29 comments

  1. Kaila says:

    Lots of peaches at the fiesta this week, which is perfect because I went peach picking yesterday (and apple and blueberry and blackberry). I love your flavor blend with the lavender. Plus, you pictures are descriptive and mouthwatering.

    We were in a heat wave in Boston this week too! The humidity is what gets to me. But then my family from Florida visited, and I realize it wasn’t that hot in relative terms.

    Thank you so much for bringing these to the fiesta this week! Happy FF, and have a wonderful weekend!! 🙂

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