Can I make this Lavender Earl Grey Ice Cream dairy-free?

Yes! You can easily substitute the whole milk and heavy cream with non-dairy alternatives like coconut milk or almond milk. Make sure to use a dairy-free sweetened condensed milk for the best results.

How long will this ice cream last in the freezer?

When stored properly in an airtight container, Lavender Earl Grey Ice Cream will stay fresh in the freezer for up to a week. However, it's best to enjoy it within the first few days for the best texture and flavor.

Can I make just one flavor without the swirl?

Yes, if you prefer a simpler ice cream, you can skip the marbling and make either the lavender or Earl Grey flavor on its own. Just steep the lavender or tea in the same bowl of milk and fold it into the whipped cream mixture.

Can I use other types of tea for this recipe?

Certainly! If Earl Grey isn't your favorite, you can experiment with other flavored teas, like chai or jasmine, to create your own unique ice cream flavor. Be sure to adjust the steeping time according to the strength of the tea.

Lavender Earl Grey Ice Cream: Creamy & Easy No-Churn Recipe

Name: Lavender Earl Grey Ice Cream
Prep time: 15 min
Total time: 6 h 15 min
Cuisine: American
Ingredients: 1/2 cup Whole Milk; 1 tsp Dried Lavender; Purple Food Coloring; 1 Earl Grey Tea Bag; 1 tsp Vanilla Bean Paste or Vanilla Extract; 2 cups Heavy Cream, cold; 12 oz Sweetened Condensed Milk

Description

Lavender Earl Grey Ice Cream is a creamy, no-churn dessert that blends the floral essence of lavender with the zesty, citrus notes of Earl Grey tea. This easy-to-make ice cream is a perfect treat for any occasion, offering a refreshing and indulgent experience with its unique flavor profile.

Ingredients

Scale

1/2 cup Whole Milk
1 tsp Dried Lavender
Purple Food Coloring
1 Earl Grey Tea Bag
1 tsp Vanilla Bean Paste or Vanilla Extract
2 cups Heavy Cream, cold
12 oz Sweetened Condensed Milk

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Instructions

Pour whole milk into a saucepan and bring to a simmer over medium heat. Remove from heat and divide the milk equally into two bowls. Add lavender and purple food coloring to one bowl, and Earl Grey tea bag and vanilla bean paste to the other bowl. Cover with plastic wrap and refrigerate for 2-3 hours.
Once cooled, remove the tea bag and strain the lavender. Whip the heavy cream in a stand mixer until stiff peaks form.
Fold in the sweetened condensed milk carefully into the whipped cream.
Divide the whipped cream mixture into two bowls. In one, fold in the lavender-infused milk, and in the other, fold in the Earl Grey-infused milk.
Alternate pouring the lavender and Earl Grey mixtures into a loaf pan, and swirl them together with a knife to create a marbled effect.
Cover with plastic wrap and freeze for at least 6 hours or overnight. Once firm, scoop and serve.

Notes

For a dairy-free version, substitute the milk and heavy cream with non-dairy alternatives like coconut or almond milk.
If you prefer a stronger lavender or Earl Grey flavor, you can steep the tea or lavender longer in the milk.
Store any leftover ice cream in an airtight container in the freezer for up to a week.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Churn
Cuisine: American

Nutrition

Serving Size: 1 scoop (approx. 1/2 cup)
Calories: 250
Sugar: 24g
Sodium: 45mg
Fat: 16g
Saturated Fat: 10g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 1g
Protein: 2g
Cholesterol: 55mg