Homemade Honey Lavender Ice Cream
There’s something magical about the combination of honey and lavender.
It’s elegant, soothing, and just a little bit fancy—but don’t worry, this recipe is as easy as it gets!
Whether you’re hosting a summer soirée or just treating yourself to a little indulgence, this homemade honey lavender ice cream is sure to impress.
With just a handful of ingredients and a few simple steps, you’ll have a dessert that’s as delightful to make as it is to eat.
How to Make It
Note:Â This is an overview. See recipe card below this post for ingredient quantities and full instructions.
1. Infuse the Lavender: Start by gently heating the cream and milk with dried lavender buds. This step is where the magic happens—the lavender infuses the cream with its delicate floral flavor. Just be sure not to let it boil, or you’ll lose that lovely aroma.
2. Sweeten with Honey: Once the lavender has steeped, strain it out and whisk in the honey. Honey adds a natural sweetness and a hint of floral depth that pairs perfectly with the lavender.
3. Chill the Base: Let the mixture cool completely before churning. This ensures your ice cream will be smooth and creamy, not icy. Pro tip: pop it in the fridge for a couple of hours or overnight for the best results.
4. Churn and Freeze: Pour the chilled base into your ice cream maker and let it work its magic. Once it’s thick and creamy, transfer it to a freezer-safe container and let it firm up for a few hours.
5. Serve and Enjoy: Scoop into bowls or cones, and garnish with a sprinkle of lavender buds or a drizzle of honey for an extra touch of elegance.
Pro Tips
- Use culinary-grade lavender: Not all lavender is created equal! Make sure you’re using food-safe lavender buds for the best flavor.
- Don’t skip the straining step: Straining out the lavender buds ensures your ice cream is smooth and not gritty.
- Experiment with honey:Â Try different varieties like wildflower or orange blossom honey for unique flavor twists.
- No ice cream maker? No problem:Â Pour the chilled base into a shallow dish and freeze, stirring every 30 minutes until creamy.
Storage
- Store in an airtight container in the freezer for up to 2 weeks.
- Place a piece of parchment paper directly on the surface of the ice cream to prevent ice crystals from forming.
- Let the ice cream sit at room temperature for 5-10 minutes before scooping for easier serving.
Homemade Honey Lavender Ice Cream
Description
This homemade honey lavender ice cream is creamy, subtly sweet, and infused with the delicate flavor of lavender. Perfect for summer gatherings or a quiet night in!
Ingredients
Instructions
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Infuse the Lavender:
In a medium saucepan, combine the heavy cream, milk, and lavender buds. Heat over medium-low heat until warm (do not boil). Remove from heat, cover, and let steep for 30 minutes.
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Strain and Sweeten:
Strain the mixture through a fine-mesh sieve into a clean bowl, pressing on the lavender buds to extract all the flavor. Discard the buds. Whisk in the honey, vanilla extract, and salt until fully combined.
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Chill the Base:
Cover the bowl and refrigerate for at least 2 hours, or until completely chilled.
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Churn the Ice Cream:
Pour the chilled base into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes, until thick and creamy.
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Freeze:
Transfer the ice cream to a freezer-safe container and freeze for at least 2 hours, or until firm.
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Serve:
Scoop into bowls or cones, and garnish with a drizzle of honey or a sprinkle of lavender buds if desired.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 18g28%
- Total Carbohydrate 20g7%
- Sugars 18g
- Protein 2g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Culinary lavender is a must:Â Regular lavender may contain pesticides or other additives not safe for consumption.
- Adjust sweetness:Â If you prefer a sweeter ice cream, add an extra tablespoon of honey.
- Make it dairy-free:Â Substitute the heavy cream and milk with full-fat coconut milk for a vegan version.
These values are approximate and may vary depending on the specific ingredients and brands used. Always check your ingredient labels for precise nutrition details.
