No-churn violet ice cream with condensed milk

This violet ice cream is a rich and creamy frozen dessert made with crème de violette and a simple condensed milk base. Delicately floral rather than overpowering, this easy no-churn violet ice cream can also be finished in an ice cream maker for an extra-smooth texture.

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No-custard, no churn violet liqueur ice cream with with crème de violette

Hey folks – I hope you all are doing well!

Today I’m sharing another recipe featuring one of my favourite floral ingredients – crème de violette. After using this beautiful liqueur in drinks and other sweet recipes, I wanted to see how its delicate floral character would work in ice cream.

The result is this simple violet ice cream that requires only a handful of ingredients. The flavour is intentionally subtle, with the rich dairy base mellowing the violet notes beautifully. And while this is technically a no-churn ice cream, I tested it in an ice cream maker for an especially smooth and airy consistency.

Violet Flavour in European Cooking

Violet may seem like an unusual flavour today, particularly in North American cooking, but violets have a long history in European confectionery and desserts. From crystallized flowers and sweets to syrups and liqueurs, their distinctive floral aroma has been used in several forms.

A Traditional European Floral Flavour

Edible violets have particularly strong associations with European confectionery. France is perhaps one of the best-known examples, with Toulouse famous for its violet-related products, including candied flowers, sweets, syrups, and liqueurs.

Violet also appears in traditional sweets elsewhere in Europe, including Italy, where violet-flavoured candies and crystallized flowers have a long history. Depending on the region and product, the flowers may be preserved or their aroma captured in syrups, flavourings, and spirits.

So while floral desserts sometimes feel like a contemporary trend, using violets in sweet recipes is certainly not a new idea.

From Candied Violets to Crème de Violette

There are several ways to introduce violet flavour into desserts:

Candied violets provide both delicate flavour and an elegant edible garnish.
Violet syrup adds sweetness, colour, and floral notes to drinks and desserts.
Violet flavouring or extract can provide a more concentrated aroma and should generally be used sparingly.
Crème de violette is a sweet violet liqueur best known for its use in cocktails, but it can also bring its floral character to desserts.

For this crème de violette ice cream, the liqueur is particularly convenient because it contributes flavour without requiring fresh flowers or a separate infusion.

What Does Violet Taste Like?

Violet has a distinctive sweet and floral aroma that can sometimes seem slightly powdery or perfumed. The precise flavour varies considerably depending on whether you are using fresh or candied flowers, syrup, flavouring, or violet liqueur.

As with many floral ingredients, restraint is important. Too much violet can quickly become perfume-like. In smaller amounts, however, it creates a delicate floral background that pairs particularly well with creamy ingredients.

That is exactly the approach I took with this violet liqueur ice cream. The floral element is noticeable but intentionally subtle, while the rich cream and condensed milk remain prominent.

What Makes This No Churn Violet Ice Cream Special?

This homemade violet ice cream combines an unusual flavour with one of the easiest ice cream bases you can make. There is no custard to cook, no eggs to temper, and an ice cream maker is entirely optional.

Delicate Violet Flavour with Crème de Violette

Crème de violette gives this ice cream its characteristic floral note. However, the flavour is much gentler once combined with cream and condensed milk than you might expect from tasting the liqueur on its own.

The result is a crème de violette dessert that is floral without tasting overly perfumed. The violet lingers softly in the background, while the dairy ingredients create a rich and mellow base.

A little finely grated lemon zest would also work beautifully here. I did not use it in this batch, but citrus is an excellent way to brighten floral flavours, and I would happily add some next time.

Rich, Creamy, and Lightly Floral

Despite the very short ingredient list, this condensed milk ice cream has a wonderfully rich consistency and well-rounded flavour.

A few characteristics stand out:

Creamy and rich. Whipping cream and condensed milk create a luscious frozen base without eggs.
Gently floral. The crème de violette adds complexity rather than dominating the dessert.
Balanced. A small pinch of salt helps offset the sweetness of the condensed milk.
Soft and smooth. The small amount of alcohol in the liqueur lowers the freezing point, which can help keep the ice cream from freezing excessively hard.
Easy to customize. Citrus zest or a few candied violets can accentuate the floral character without substantially changing the base.

If you enjoy floral ice cream but are cautious about flavours that can become too perfumed, this is a particularly approachable combination.

Easy No-Churn Base with an Optional Churned Method

One of the best things about this no-churn violet ice cream is that you do not need an ice cream maker. Sweetened condensed milk and whipped cream provide the sweetness, richness, and aeration normally achieved through a more elaborate ice cream base.

That said, I chose to churn my batch in an ice cream maker after adding the crème de violette. Churning incorporates additional air and can give the finished ice cream an especially smooth, light consistency.

Both methods work. So if you do not have an ice cream maker, simply follow the no-churn method. If you have one, consider churning an optional extra step rather than a requirement.

Ingredients You’ll Need for This Violet Ice Cream

You only need four essential ingredients for this floral ice cream with violet liqueur, with a couple of optional additions for extra flavour and presentation.

Sweetened condensed milk. Provides sweetness and helps create the characteristic creamy texture of a no-churn ice cream.
Whipping cream. Use cold whipping or heavy cream so it whips easily and provides plenty of aeration.
Crème de violette. The defining ingredient in this ice cream with violet liqueur. Two to three tablespoons create a subtle floral character without making it excessively boozy.
Salt. Just a pinch helps balance the sweetness.
Lemon zest. Optional, but a small amount can brighten the floral notes and cut through the richness.
Candied violets (optional). Fold in a small amount or simply scatter them over the ice cream when serving.

Possible Additions and Variations

The delicate flavour is part of the appeal of this violet ice cream, so I would keep additions relatively simple.

Orange zest. A softer, sweeter citrus alternative that should also complement the floral notes nicely.
Vanilla. A small amount can round out the floral flavour, although I would keep it subtle so it does not mask the violet.
Adjust the liqueur. Use two tablespoons for a particularly delicate flavour or increase it slightly for a more noticeable violet note, keeping in mind that additional alcohol will affect how firmly the ice cream freezes.

How to Make Violet Ice Cream

This violet ice cream requires very little preparation. Combine the condensed milk with the crème de violette and salt, whip the cream until it holds soft-to-medium peaks, and gently fold everything together until evenly incorporated. From here, you can freeze the mixture as a no-churn ice cream or churn it first for an even smoother consistency.

No-Churn Method

Transfer the prepared mixture to a freezer-safe container, cover well, and freeze until firm and scoopable. Depending on your freezer and the amount of crème de violette used, this will generally take several hours.

Because the liqueur contains alcohol, avoid increasing the quantity too aggressively. A little alcohol can contribute to a softer consistency, but too much may prevent the ice cream from setting properly.

Optional Ice Cream Maker Method

Alternatively, transfer the prepared mixture to your ice cream maker and churn according to the manufacturer’s instructions.

This is the method I used for my batch. Once churned, transfer the ice cream to a freezer-safe container and freeze until it reaches your preferred consistency.

How to Serve Violet Ice Cream

This floral ice cream is distinctive enough to serve simply on its own. A few candied violet petals and perhaps some finely grated lemon zest make an easy garnish.

It also pairs particularly well with understated desserts that will not overwhelm its delicate flavour. Try it with shortbread, madeleines, crêpes, lemon cake, almond cake, or a simple pound cake. Fresh raspberries, strawberries, or blueberries can also provide a bright contrast to the rich and floral ice cream.

Storage and Freezing

Keep the violet ice cream tightly covered in a freezer-safe container to minimize exposure to air and the formation of ice crystals.

For the best texture and flavour, I would enjoy it relatively fresh rather than keeping it for an extended period. If it becomes too firm, let the container stand at room temperature briefly before scooping. Depending on how much crème de violette you use, however, the alcohol may keep this ice cream somewhat softer than an alcohol-free version.

More Crème de Violette Recipes

If you have a bottle of crème de violette and are looking for more ways to use it beyond cocktails, there are plenty of possibilities. Its delicate floral flavour works particularly well with honey, lemon, berries, chocolate, and creamy desserts.

I’d love for you to try this condensed milk ice cream with violet liqueur. If you give it a go, please share your results in the comments, message me on Instagram, or post your photos with the hashtag #havocinthekitchen. I look forward to seeing your creations and hearing your thoughts.

Cheers!

Violet ice cream made with crème de violette