Paleo No-Churn Honey Lavender Ice Cream

Paleo No-Churn Honey Lavender Ice Cream | only Taste Matters
Paleo No-Churn Honey Lavender Ice Cream | only Taste Matters

So it seems that all I want to eat this month is ice cream. Apparently, I am not alone. So as I was eating Paleo No-Churn Strawberry Basil Ice Cream for lunch, it occurred to me that the ingredients in Paleo ice cream are pretty similar to those in a smoothie: coconut milk, fruit, honey. Perhaps, I am reaching or perhaps, I’m on to something. Who can say?

Paleo No-Churn Honey Lavender Ice Cream | only Taste Matters Paleo No-Churn Honey Lavender Ice Cream | only Taste Matters

Since the Paleo No-Churn Strawberry Basil Ice Cream is almost gone, I need something else to take its place (read: eat for lunch). I decided on honey lavender ice cream this time. Sure, not as healthy (no fruit) but honey cream was my starting inspiration for no-churn ice cream and I have over time become fascinated with flavoring food with lavender. I had not heard of it until I became an adult and I still barely know what herbs de Provence are, though I hear they are great on chicken.

Paleo No-Churn Honey Lavender Ice Cream | only Taste Matters

I first made a lavender flavored dessert when it was suggested to me by a stranger I met on a bus ride. She suggested I try making a White Chocolate Lavender Icebox Cake. It required making a lavender mousse and after that I was hooked. It is refreshing, like mint, but somehow relaxing at the same time. But in a good way. Get ready to find you new favorite ice cream flavor!

Paleo No-Churn Honey Lavender Ice Cream | only Taste Matters

Paleo No-Churn Honey Lavender Ice Cream

Yields 4 cups

25 minPrep Time

4 hrCook Time

4 hr, 25 Total Time

Save Recipe


Inspired by Martha Stewart’s Frozen Honey Cream

6 large egg yolks

2/3 cup raw, organic honey

3 cans of full-fat organic coconut milk, refrigerated overnight

1 tablespoon lavender extract

1 tablespoon Paleo-friendly vodka

1 tablespoon pure vanilla extract


  1. In a medium heat-proof mixing bowl, combine egg yolks and honey in a medium heatproof mixing bowl and whisk until smooth, about 1 minute.
  2. Place the bowl over a pan of simmering water. Stir slowly and constantly with a rubber spatula until thickened, approximately 10 to 15 minutes. Tip: Make sure you scrape down any egg from the sides.
  3. Remove from heat and pour into a large mixing bowl and set aside to cool.
  4. Turn each can of refrigerated coconut milk upside down and open the can. There will be a white layer of coconut cream on top. _Tip: I could only get Organic Thai Kitchen brand to work but don’t really love the guar gum. For a fuller analysis, check out this post from Tasty Yummies titled _[How-to Make Whipped Coconut Cream.||]
  5. Scoop out just the coconut cream into a large bowl electric mixer. Leave the water in the bottom of the can. Tip: You can save the water for drinking or smoothies.
  6. Add the lavender extract, vanilla extract and vodka.
  7. Using the whisk attachment, whip the coconut cream at high speed for 3 to 5 minutes until soft peaks form.
  8. Gently fold the coconut whipped cream into the egg/honey mixture. Tip: View a video How to Fold an Ingredient into your Batter.
  9. Pour into a 4½-by-8½-inch (6 cups) or larger loaf pan.
  10. Cover by laying a layer of plastic wrap directly on top of the ice cream. Freeze at least 4 hours, preferably overnight. Lasts up to 1 week.

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28 thoughts on “Paleo No-Churn Honey Lavender Ice Cream

  1. Yum, this ice cream recipe looks so mouthwatering. It’s just what we need on a hot, summer day. Thank you for sharing your healthy and delectable dessert with us at the Healthy, Happy, Green and Natural Party. I’m pinning and sharing.

  2. I have just got to try this! I love lavender and honey. Plus with the addition of coconut milk, yum! I’ve been wanting to make ice cream for ages and have had some unfortunate failures with it in the kitchen. I don’t have an ice cream maker and so this is perfect! I’ve been searching for ice cream I can make without that thing!
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