Delicate, floral, and refreshingly creamy—these Lavender Ice Cream Bars are the perfect treat to cool down with a little elegance. They’re no-churn, super simple to make, and look like they came straight from a fancy dessert shop.
Whether you’re planning a garden party or just need a quiet moment of calm, these bars are your new go-to.
We are sharing tips to help you get the best results when making this recipe. If you don’t need the tips, scroll to the bottom for the full recipe and printable recipe card.
⭐ Why You’ll Love These Lavender Ice Cream Bars ⭐
No ice cream maker needed
Light floral flavor from real lavender
Gorgeous color and flavor combo
Easy to make ahead and freeze
🧾 Ingredients
📌 Be sure to see the recipe card below for the full ingredients list with quantities and step-by-step instructions!
- Heavy cream
- Sweetened condensed milk
- Dried culinary lavender
- Water
- Vanilla extract
- Purple gel food coloring (optional)
- Popsicle molds or silicone bar molds
- Popsicle sticks
🔪 How to Make Lavender Ice Cream Bars
Step 1: Infuse the Lavender
Add the dried lavender and water to a small saucepan. Bring it to a gentle simmer, then remove from heat and let it steep for about 10 minutes. Strain out the buds and let the infused syrup cool.
Step 2: Whip the Cream
Using a hand or stand mixer, whip the cold heavy cream in a large bowl until it forms stiff peaks—this takes around 3 to 4 minutes.
Step 3: Prepare the Ice Cream Base
In a separate bowl, mix together the sweetened condensed milk, vanilla extract, cooled lavender syrup, and a few drops of purple food coloring if you want a soft lavender hue.
Step 4: Combine
Gently fold the lavender-flavored mixture into the whipped cream. Mix slowly until everything is smooth and well blended.
Step 5: Pour and Freeze
Pour the mixture into your popsicle or silicone bar molds. If you’d like, sprinkle a few dried lavender buds near where the stick will go for a pretty touch. Insert the sticks and freeze for at least 6 hours or until completely firm.
⭐ Pro Tips ⭐
- Use culinary lavender only—not the kind from craft stores.
- Don’t skip steeping—this brings out the delicate flavor.
- For extra fun, add crushed dried edible flowers into the mix or over the chocolate dip.
📖 Variations
Lemon-Lavender Bars: Add 1 tsp lemon zest to the base.
Honey Lavender: Replace 1 tbsp of condensed milk with honey.
Vegan Version: Use coconut cream and sweetened condensed coconut milk.
More Delicious Recipes To Try
Creamy Lavender Ice Cream Bars (No Churn!)
Equipment
- Popsicle molds or silicone bar molds
Ingredients
- 2 cups heavy cream cold
- 14 oz sweetened condensed milk
- 2 teaspoons dried culinary lavender
- 2 tablespoons water
- 1 teaspoon vanilla extract
- Few drops purple gel food coloring optional
- Dried lavender leaves for decoration
Directions
Step 1: Make Lavender Syrup
- In a small saucepan, combine the dried lavender and water. Bring to a simmer and let steep for 10 minutes. Strain out the lavender buds and set the syrup aside to cool.
Step 2: Whip the Cream
- In a large mixing bowl, use a hand mixer or stand mixer to whip the heavy cream until stiff peaks form. This should take about 3–4 minutes.
Step 3: Mix the Base
- In another bowl, combine sweetened condensed milk, vanilla extract, lavender syrup, and food coloring (if using). Stir well.
Step 4: Fold Together
- Gently fold the lavender mixture into the whipped cream until completely combined and smooth.
Step 5: Freeze in Molds
- Spoon the mixture into popsicle molds or silicone bar molds. Before adding the sticks, sprinkle a few dried lavender buds around the stick area in each mold for a beautiful, floral finish. Insert the sticks and freeze for at least 6 hours or overnight until solid.
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