Honey Lavender Ice Cream is the ultimate treat for anyone who loves a touch of elegance in their desserts. This creamy, dreamy concoction transforms simple ingredients into a swoon-worthy scoop that balances the floral notes of lavender with the mellow sweetness of honey. If you’re a fan of homemade ice cream—and you want something a little unexpected—this recipe brings you a taste of summer fields and sunshine in every bite.
Ingredients You’ll Need
With just a handful of good-quality ingredients, you can craft a memorable ice cream that tastes as luxurious as it looks. Each component has a big role to play, delivering creaminess, subtle floral flavor, or that unmistakable golden sweetness.
- Heavy cream: Adds ultra-richness and a smooth, luscious texture that carries the flavors beautifully.
- Whole milk: Balances the richness of the cream for a perfect scoop—not too heavy, not too light.
- Honey: Brings a gentle, natural sweetness and gorgeous aroma that complements the lavender without overwhelming it.
- Dried culinary lavender: Gives the ice cream its signature, breezy floral personality—make sure it’s food-safe!
- Egg yolks: Provide structure and custardy depth, resulting in a scoop that’s wonderfully creamy and almost silky.
- Pinch of salt: Just a touch helps to enhance and balance all the flavors, making each note sing.
How to Make Honey Lavender Ice Cream
Step 1: Infuse the Cream with Lavender
Start by combining your heavy cream, whole milk, and dried culinary lavender in a medium saucepan. Gently heat them over medium heat until the mixture is steaming but not boiling—those delicate flavors need gentle coaxing so they don’t turn bitter. After reaching the right temperature, remove from heat, cover the pot, and let the heavenly aroma of lavender steep right into the cream for 15 to 20 minutes. Strain the mixture through a fine mesh sieve to leave only smooth, floral-scented milk and cream behind.
Step 2: Whisk Egg Yolks and Honey
While your cream is infusing, whisk together the egg yolks with the honey in a separate bowl. Whisk until the mixture is smooth, pale, and slightly thickened—this base is what gives your Honey Lavender Ice Cream its unbeatable creamy texture and rich hue.
Step 3: Temper the Egg Mixture
To keep things silky-smooth and avoid scrambled eggs, slowly drizzle a bit of the warm lavender-infused cream into your egg mixture while whisking constantly. Once it’s mixed in, gradually add the remainder, whisking the whole time. This step brings everything together and gets your custard ready for thickening.
Step 4: Cook the Custard
Pour the combined custard base back into the saucepan. Set it over low heat and stir constantly with a wooden spoon or heatproof spatula. You want the mixture to thicken just until it coats the back of your utensil (about 170 to 175°F), so take care not to let it boil. Once thickened, stir in a pinch of salt and strain it again for dream-worthy smoothness.
Step 5: Chill and Churn
Let the custard cool to room temperature, then cover it and chill thoroughly for at least four hours or overnight. This patience pays off with a silkier ice cream! When you’re ready, churn in your ice cream maker according to its instructions—watch as it transforms into a luscious, pale purple treat right before your eyes.
Step 6: Freeze Until Firm
Scoop the soft ice cream into a lidded container and freeze it for at least four hours or until it reaches perfect scoopable consistency. The hardest part just might be waiting, but the payoff is so worth it!
How to Serve Honey Lavender Ice Cream
Garnishes
For a gorgeous and fragrant finish, sprinkle a few extra dried lavender buds or a drizzle of honey on top of each scoop. Fresh berries or a twist of lemon zest also look stunning and play up those floral notes, making every bowl feel extra special.
Side Dishes
Honey Lavender Ice Cream pairs beautifully with lemon shortbread, crisp meringues, or a simple berry compote. The subtle floral flavors become even more enchanting alongside citrusy or tangy sides, so don’t hesitate to get a little playful and experiment.
Creative Ways to Present
Think outside the bowl! Try sandwiching your ice cream between buttery cookies for a dreamy ice cream sandwich, or serve mini scoops in dainty teacups for a whimsical tea party vibe. If you love sundaes, a drizzle of berry sauce and a few edible flowers turn your scoops into a showstopper.
Make Ahead and Storage
Storing Leftovers
Store any leftover Honey Lavender Ice Cream in an airtight container in your freezer. To keep it tasting fresh and minimize freezer burn, press a layer of parchment or wax paper directly onto the surface before sealing with a lid. Enjoy within two weeks for the absolute best flavor and texture.
Freezing
For perfect scoops every time, let the ice cream rest in the freezer for at least four hours after churning. Store it at the back of your freezer, where the temperature stays most consistent. If you need to portion it in advance, pre-scoop individual servings into cups or bowls before freezing.
Reheating
While ice cream doesn’t technically need reheating, if you find your Honey Lavender Ice Cream is a bit too firm straight from the freezer, simply let it stand at room temperature for 5 to 10 minutes. This softens it to the perfect creamy consistency and makes scooping a breeze.
FAQs
Can I use fresh lavender instead of dried culinary lavender?
Yes, you can! Just use about twice the amount of fresh lavender as dried, since fresh herbs are milder. Be sure to use culinary-grade lavender to ensure the best flavor and food safety.
Do I really need to temper the eggs?
Tempering the eggs is crucial for a luxuriously creamy texture. Pouring in the hot cream slowly while whisking prevents curdling and makes the base perfectly smooth—it’s worth the extra step!
Can I make Honey Lavender Ice Cream without an ice cream maker?
You can get pretty close! After chilling the custard, pour it into a freezer-safe container and freeze. Stir vigorously every 30 minutes for 2 to 3 hours to break up ice crystals. The texture won’t be quite as creamy, but the flavor will still be delightful.
Is it possible to make this ice cream vegan?
Absolutely! Swap the heavy cream and milk for full-fat coconut milk, use a plant-based honey substitute or agave, and choose a vegan-friendly egg yolk replacer. The flavor will be a little different, but still delicious and floral.
Why does my ice cream taste bitter?
Bitterness usually comes from either over-steeped lavender or using non-culinary lavender. Steep for no more than 20 minutes and always choose lavender labeled safe for consumption to ensure a beautifully floral, not bitter, ice cream.
Final Thoughts
If you’re longing for a scoop that pairs creamy nostalgia with a grown-up twist, Honey Lavender Ice Cream is calling your name. It’s a labor of love that delivers truly unique flavor and beautiful results—perfect for summer gatherings or quiet moments of self-indulgence. Grab those simple ingredients and treat yourself to a little floral magic!
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Honey Lavender Ice Cream Recipe
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 6 hours
- Yield: 6 servings
- Category: Dessert
- Method: Churned
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the delicate floral flavors of homemade Honey Lavender Ice Cream. This creamy treat is infused with the subtle essence of lavender and sweetened with honey, creating a luxurious dessert perfect for any occasion.
Ingredients
For the Ice Cream:
- 2 cups heavy cream
- 1 cup whole milk
- 1/2 cup honey
- 2 tablespoons dried culinary lavender
- 4 large egg yolks
- pinch of salt
Instructions
- Infuse the Cream: In a saucepan, heat cream, milk, and lavender until steaming. Steep, strain, and return to the saucepan.
- Prepare the Custard: Whisk egg yolks and honey. Slowly combine with the warm cream mixture. Cook until thickened.
- Chill and Churn: Cool the custard, refrigerate, churn in an ice cream maker, and freeze until firm.
Notes
- Use culinary-grade lavender for best results.
- Avoid over-steeping for a balanced flavor profile.
- This ice cream complements lemon desserts and fresh berries.
Nutrition
- Serving Size: 1/2 cup
- Calories: 290
- Sugar: 20 g
- Sodium: 30 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 0 g
- Protein: 4 g
- Cholesterol: 145 mg
