Honey Lavender Ice Cream

I few weeks ago I was in Biloxi with my aunt and grandmother, when I stumbled upon the most adorable Popsicle shop. Pop Brothers had a delicious Milk, Honey, and Lavender pop that was so scrumptious I knew it was inspiration for a recipe. I had a ton of leftover lavender from a spring wedding, so I out it to good use in a No-Churn Honey Lavender Ice cream. It is the perfect combination of rich and creamy, and refreshing

Honey Lavender Ice Cream 

• 2 cups heavy cream 

• 14 oz can Sweetened Condensed Milk

• 1  Drop of Lavender Oil 

• 2 Tablespoons of Floral-Clover Honey 

• 1 1/2 Tablespoons Dried Lavender 

• 2 Drops Purple Food Coloring

1. You will need a freezer safe loaf pan, or a container that can hold 6 cups. I used a Wilton loaf pan.

2. In a large bowl, use a hand mixer or KitchenAid to whip the cream to stiff peaks. Do not to over-Whip the Cream.

3. In a separate bowl, Combine Sweetened Condensed Milk, Vanilla Extract, Honey, Lavender Oil, and Lavender

4. Begin folding in (one cup at a time) of the whipped cream into the Sweetened Condensed Milk mixture. Continue folding until it is thoroughly combined. Once combined, transfer the Ice Cream mixture to the container.

5. Freeze ice cream for 7 hours. Enjoy!