No-Churn Vegan Lavender Honey Ice-Cream

I don’t own an ice-cream maker. In fact, since moving out of home earlier this year, the only kitchen appliance I own is a blender, and it’s my pride and joy.

I put that blender to extensive use; smoothies, nut butters, nice-cream, plant milks, and now, ice-cream!

I hear the cries of my fellow humans who, too, are ice-cream machine-less but still desire to make homemade ice-cream. Let not your lack of ice-cream maker get in the way of enjoying delicious, creamy ice cream at home. Behold, this No-Churn Lavender Honey Ice-Cream with all the creaminess of the real thing, and no ice-cream maker required.

Whipped coconut cream, sweetened with dates, is our base for this ice-cream. Dates have the amazing ability to resist freezing, and by whipping the coconut cream, it incorporates a heap of air into the cream, giving it that light, creamy consistency we love in ice-cream.

This recipe requires just 5 ingredients, and takes about 30 minutes to prep, then BAM: you’ve got yourself delicious, homemade, creamy ice-cream. All you need to do from there is wait for it to freeze.

Before we get started in learning how to make this super delicious, healthy, creamy lavender honey ice-cream – if you like what you’re seeing, subscribe to my email newsletter at the bottom of the page to keep up to date on the latest recipes, DIYs, gardening and health tips I share!!

A chocolate nice-cream smoothie topped with this vegan lavender honey ice-cream

If you make this ice-cream, please let me know! Leave a comment below, and if you take a picture and share it, please tag me on Instagram @simplynaturalnessa or use the hashtag #simplynaturalnessa so I can see! I’d love to know how you went!

No-Churn Lavender Honey Ice-Cream

Now, if you, like me, haven’t quite gotten around to getting a hand mixer, rest assured, you can make this ice-cream using a simple blender. Instead of whipping the coconut cream by hand, you can pop it in your blender and whip it in there. It won’t be as light and fluffy as a mixer version, but it still does the job.

Ingredients:

  • 2 14-ounce cans coconut cream OR full- fat coconut milk, chilled overnight in the fridge
  • 1-2 tbsp dried lavender
  • 2 cups pitted dates, soaked in warm water for 10 minutes then drained
  • 2-3 tbsp raw honey or maple syrup
  • 1/2 cup unsweetened plant milk

To make:

  1. Add soft, pitted dates to a food processor or high-speed blender and blend until small bits of date remain. Next, add hot watera little at a time – until a thick paste forms.
  2. Without tipping the full contents of the cans into a clean blender or chilled mixing bowl, scoop out the coconut cream from the top OR the coconut milk, reserving the clear liquid for other recipes; such as smoothies, shakes, juices, etc.
  3. Blend until smooth and creamy if using a blender OR whip until creamy and smooth if using a mixer. Then, add date paste, lavender, honey, and plant milk, and blend OR whip until well combined. With the lavender, start with a lesser amount, blend, taste, then add more if needed (as it’s quite a strong flavour).
  4. Transfer to a freezer-safe container and cover loosely, then let it freeze overnight for a firm ice-cream.
  5. Remove it from the freezer at least 20 minutes before you’re ready to scoop it, and use a scoop that’s been warmed under hot water to help make the ice-cream easier to scoop.
  6. This ice-cream will keep in the freezer for up to one week, but it’s best fresh.
Homemade creamy vegan ice cream, no machine required!

Lavender honey ice-cream tutorial

As always, this is not personal medical advice and we recommend that you talk with your doctor before trying or using any new products. It’s important to check with a doctor before taking this or any new product, especially if taking any other medicine or supplement or if pregnant or nursing. Be sure to check ingredients to make sure there is no risk of an allergic reaction.

Have you made ice-cream before? What was it like? Share in the comments below.

Lots of love,

🖤 Vanessa