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Lavender Earl Grey Ice Cream

Kathleen R. Coffey
A smooth, floral, and creamy ice cream made with lavender and Earl Grey tea, swirled together for a visually stunning and refreshing no-churn dessert.
Perfectly sweet, subtly fragrant, and easy to prepare—no ice cream machine required!
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Prep Time 15 minutes
Cook Time 0 minutes
Freezing+Cooling Time 6 hours
Total Time 6 hours 15 minutes
Course Dessert
Cuisine American
Servings 10

Equipment

  • 1 small saucepan
  • 2 Medium mixing bowls
  • 1 Stand Mixer with Whisk Attachment (or Hand Mixer)
  • Plastic Wrap (to cover bowls)
  • 1 Loaf Pan (for freezing)
  • 1 fine mesh strainer
  • 1 Knife (for swirling)

Ingredients
  

  • ½ cup Whole Milk
  • 1 teaspoon Dried Lavender
  • Purple Food Coloring as desired
  • 1 Earl Grey Tea Bag
  • 1 teaspoon Vanilla Bean Paste or Vanilla Extract
  • 2 cups Heavy Cream cold
  • 12 ounces Sweetened Condensed Milk

Instructions
 

  • Infuse the Milk with Flavors: Pour the whole milk into a small saucepan and place it over medium heat.
    Allow the milk to heat gently until it reaches a light simmer, being careful not to let it boil.
    Once small bubbles appear around the edges, remove the pan from the heat immediately.
    This ensures the milk is warm enough to extract flavors without scalding.
    Divide the hot milk evenly between two separate bowls—this will allow you to infuse two distinct flavors, one with lavender and one with Earl Grey tea.
  • Prepare Lavender and Earl Grey Infusions: To the first bowl, add dried lavender along with a drop or two of purple food coloring for a soft pastel hue.
    Stir gently to combine, making sure the lavender is fully submerged.
    In the second bowl, add the Earl Grey tea bag and vanilla bean paste (or extract), stirring lightly to help release the tea’s aromatic oils and the warm sweetness of vanilla.
    Cover each bowl directly with plastic wrap, pressing it down so it touches the surface of the milk—this prevents a skin from forming.
    Place both bowls in the refrigerator for 2–3 hours to cool and allow the flavors to fully steep.
  • Strain and Finalize Infused Mixtures: Once the milk has completely cooled, remove the bowls from the refrigerator.
    Take out the tea bag from the Earl Grey mixture and gently squeeze to extract any remaining flavor.
    Using a fine mesh strainer, strain the lavender mixture to remove all dried buds, leaving behind only the infused milk with its subtle floral aroma and light purple tint. Set both infused mixtures aside.
  • Whip the Heavy Cream to Stiff Peaks: In a large mixing bowl or the bowl of a stand mixer fitted with the whisk attachment, pour in the cold heavy cream.
    Begin whipping on medium speed, gradually increasing to high, until stiff peaks form.
    The cream should be light, fluffy, and hold its shape when lifted.
    Avoid over-whipping, as this can lead to a grainy texture instead of a smooth and airy consistency.
  • Incorporate the Sweetened Condensed Milk: Once the cream is perfectly whipped, gently fold in the sweetened condensed milk using a spatula.
    Work slowly and use light folding motions rather than stirring, which could deflate the whipped cream.
    The mixture should remain airy and smooth, forming the base for your no-churn ice cream.
  • Divide and Flavor the Ice Cream Base: Separate the whipped cream mixture into two equal portions, placing each portion into separate bowls.
    Into one bowl, pour the strained lavender-infused milk and gently fold until fully combined, creating a pale lavender-colored mixture.
    Into the other bowl, pour the Earl Grey and vanilla-infused milk, folding carefully to maintain the creamy, airy texture.
    Each bowl should now contain a unique flavor, ready to be swirled together.
  • Assemble and Swirl the Ice Cream: Pour alternating scoops of the lavender mixture and the Earl Grey mixture into a loaf pan, creating layers of contrasting colors.
    Once both mixtures have been added, use a thin knife to gently swirl the two flavors together, creating a marbled effect.
    Avoid over-mixing, as this may blend the colors completely rather than forming beautiful swirls.
  • Freeze Until Firm: Cover the loaf pan tightly with plastic wrap or foil to protect the ice cream from freezer odors and prevent ice crystals from forming.
    Place it in the freezer and allow it to set for at least 6 hours, or overnight for best results.
    The ice cream will firm up into a creamy, scoopable texture with distinct swirls of lavender and Earl Grey.
  • Serve and Enjoy: When ready to serve, remove the pan from the freezer and let it sit at room temperature for 3–5 minutes to soften slightly, making scooping easier.
    Use an ice cream scoop to portion into bowls or cones, and enjoy the delicate floral and tea flavors in every creamy bite.

Notes

  • Use culinary-grade dried lavender for the best floral aroma without bitterness.
  • Chill bowls and utensils before whipping cream to help achieve perfect stiff peaks.
  • A gentle folding motion prevents the base from losing its airy texture.
  • Allow at least 6 hours of freezing for a firm, scoopable consistency.
  • The marbled swirl effect creates a visually elegant dessert that looks gourmet.