Honey Lavender Ice Cream Recipe

If you’re seeking an ice cream that turns heads and wins hearts, Honey Lavender Ice Cream is your new favorite. This ethereal treat boasts velvety richness from cream and egg yolks, fragrant lavender that tastes like a summery garden, and the full-bodied sweetness of honey. Each spoonful feels like a small luxury—comforting, floral, and delightfully cool, making this recipe perfect for impressing friends, treating yourself, or finding a moment of calm on a hot day.

Ingredients You’ll Need

What’s wonderful about this ice cream is its simplicity: every ingredient is thoughtfully chosen, contributing a unique note to the symphony of flavor and texture. Gather these few essentials to set yourself up for success—each one plays a starring role in making Honey Lavender Ice Cream truly spectacular.

• Heavy Cream: Gives the ice cream its irresistibly rich, velvety texture that coats the palate beautifully.
• Whole Milk: Balances out the heavy cream, keeping the ice cream silky but not overly dense.
• Honey: Lends natural sweetness with fragrant, floral nuances that pair perfectly with lavender.
• Dried Culinary Lavender: Infuses the base with a lovely botanical flavor; make sure it’s specifically culinary grade for best taste and safety.
• Large Egg Yolks: Bring luscious custard body and ensure a creamy, scoopable result.
• Vanilla Extract: Adds warmth and depth, rounding out the floral and honey notes harmoniously.

How to Make Honey Lavender Ice Cream

Step 1: Infuse the Cream with Lavender

Begin by pouring your heavy cream and whole milk into a medium saucepan. Sprinkle in the dried culinary lavender, then slowly warm over medium heat until it just begins to simmer—watch for tiny bubbles at the edges. Remove from the heat and let everything steep for 20 minutes. This gentle infusion coaxes that unmistakable floral aroma into the cream, laying the foundation for irresistible Honey Lavender Ice Cream.

Step 2: Strain and Reheat the Base

After steeping, pour the mixture through a fine mesh strainer to remove all the lavender buds, leaving only the silky, fragrant liquid behind. Return this base to the saucepan and warm it gently over low heat—you want it hot, not boiling, which keeps the flavors delicate and prevents the dairy from developing a cooked taste.

Step 3: Whisk Egg Yolks and Honey

In a separate bowl, whisk the egg yolks until they’re light and creamy in color, which takes just a minute or two. Gradually drizzle in the honey as you whisk, ensuring it dissolves seamlessly into the yolks to create a golden, glossy mixture that brings both sweetness and structure to the final ice cream.

Step 4: Temper the Eggs

To combine your hot cream with the egg mixture without scrambling the eggs, you’ll need to temper. Slowly pour the warm lavender cream into the egg yolks while whisking constantly. This little bit of patience pays off, ensuring an ultra-smooth custard base for your Honey Lavender Ice Cream.

Step 5: Cook the Custard

Return the blended mixture to the saucepan and cook over medium heat, stirring steadily. Keep a close eye—the goal is a custard that thickens enough to just coat the back of a spoon (about 170 to 175°F). Take care not to let it boil, as this can suddenly curdle the eggs and ruin the texture you’ve worked for.

Step 6: Chill the Custard

Once thickened, remove the custard from the heat and stir in the vanilla extract. Transfer to a bowl and press plastic wrap directly onto the surface to prevent a skin from forming. Chill for at least 4 hours, or let it rest overnight, ensuring your Honey Lavender Ice Cream will churn up creamy and smooth.

Step 7: Churn the Ice Cream

When the custard is thoroughly chilled, pour it into your ice cream maker and churn according to your machine’s instructions—usually around 20–25 minutes. The mixture will transform into a lush, soft-serve consistency, with the honey and lavender aromas swirling together beautifully.

Step 8: Freeze to Set

Scoop the churned ice cream into a freezer-safe container and smooth the top. Press plastic wrap directly against the surface, add the lid, and freeze for at least 2 hours (longer is fine!) to achieve that scoopable, firm Honey Lavender Ice Cream texture everyone dreams of.

How to Serve Honey Lavender Ice Cream

Garnishes

There’s a certain elegance in simplicity, and a scoop of Honey Lavender Ice Cream is already a showstopper. For an extra flourish, try a light drizzle of honey or a sprinkle of dried lavender buds. Edible flowers or a fine zest of lemon can add a pop of color and enhance the floral notes.

Side Dishes

Pair your ice cream with crisp butter cookies, lemon shortbread, or a warm blueberry tart. The creamy, floral profile sings alongside summery fruits or delicate pastries that let those unique flavors really shine.

Creative Ways to Present

For a special occasion, serve Honey Lavender Ice Cream in vintage coupe glasses, or nestle a scoop atop a bed of fresh berries. You can even sandwich it between almond or vanilla macaron shells for a striking ice cream sandwich. Get playful and let the color and aroma inspire your presentation.

Make Ahead and Storage

Storing Leftovers

Keep your leftover Honey Lavender Ice Cream in an airtight container in the coldest part of your freezer. When stored properly, it will maintain its creamy texture and delicate flavor for up to two weeks, though it’s so delicious you’ll probably finish it sooner!

Freezing

For the best, scoopable consistency, press plastic wrap directly on the surface before sealing the container each time. This helps prevent ice crystals and keeps your Honey Lavender Ice Cream ultra-creamy from the first scoop to the last.

Reheating

Ice cream doesn’t require reheating, but if it’s too firm to scoop after storage, simply let it sit on the counter for 5–10 minutes. This brief rest allows the ice cream to soften just enough for the perfect silky texture.

FAQs

Is it safe to eat lavender in ice cream?

Yes, as long as you use culinary-grade lavender, it’s completely safe and delicious. Culinary lavender has a sweeter, milder flavor that’s perfect for desserts like Honey Lavender Ice Cream.

Can I use fresh lavender instead of dried?

You can, but dried culinary lavender provides a more concentrated and consistent flavor. If using fresh, triple the quantity for a similar intensity, and be sure it’s pesticide-free and food safe.

What type of honey works best?

Go for a mild-flavored honey, such as clover or acacia, which lets the floral notes of both the honey and lavender balance each other. A robust honey might overpower the delicate flavor of the ice cream.

Do I need an ice cream maker?

An ice cream maker gives the best texture, but you can freeze the custard in a shallow dish, stirring every 30–40 minutes until set for a more rustic but still tasty treat.

Can I make Honey Lavender Ice Cream dairy-free?

Absolutely! Substitute coconut cream and a non-dairy milk like almond or oat. The flavor will shift slightly, but it will remain creamy and fragrant—just be sure to use a thick, coconut-based cream for the richest results.

Final Thoughts

There’s something truly magical about making and enjoying your own Honey Lavender Ice Cream at home. It’s more than just dessert; it’s an experience filled with aroma, flavor, and joy. Give it a try—your taste buds will thank you, and your kitchen might just become everyone’s new favorite ice cream shop!

Print