Lavender Honey Ice Cream Recipe – Creamy, Floral, Homemade

Indulge in the elegance of summer with this Lavender Honey Ice Cream Recipe, a delightful blend of creamy sweetness and botanical charm. Lavender and honey are a timeless combination used in everything from teas to skincare—and now, this refreshing ice cream! The floral notes of dried culinary lavender paired with the smooth, golden richness of honey create a sophisticated frozen dessert perfect for garden parties, brunches, or simply cooling off on a warm day.

Lavender has long been celebrated for its calming properties and subtle, earthy floral flavor. When infused into cream and sweetened with honey, it becomes the star of a dessert that is both rustic and refined. Unlike commercial ice cream laden with artificial flavors, this homemade version uses real ingredients, offering depth, creaminess, and a beautifully natural color. Whether you’re an experienced home chef or a curious beginner, this Lavender Honey Ice Cream Recipe will become one of your favorites.

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Nutrition Information (Per Serving)

• Calories: 260 kcal

• Fat: 18g

• Saturated Fat: 11g

• Cholesterol: 125mg

• Sodium: 40mg

• Carbohydrates: 20g

• Sugar: 18g

• Protein: 4g

• Fiber: 0g

• Calcium: 120mg

Note: Nutrition values may vary slightly depending on the brand and type of ingredients used.

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Recipe Details

• Prep Time: 15 minutes

• Active Time: 20 minutes

• Resting/Chilling Time: 4–8 hours (or overnight)

• Cuisines: American, French-inspired

• Course: Dessert

• Servings: 6

• Calories per Serving: ~260 kcal

• Total Time: 8 hours 35 minutes (includes chilling and churning)

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Equipment Needed

• Medium saucepan

• Mixing bowl

• Fine-mesh sieve or cheesecloth

• Whisk

• Ice cream maker

• Airtight freezer-safe container

• Measuring cups and spoons

• Rubber spatula

• Candy or instant-read thermometer (optional but recommended)

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Ingredients

• 2 cups heavy cream

• 1 cup whole milk

• ½ cup honey (preferably raw or floral varieties)

• 2 tablespoons dried culinary lavender

• 4 large egg yolks

• 1 teaspoon pure vanilla extract

• Pinch of salt

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Instructions

Step 1: Infuse the Cream with Lavender

1. In a medium saucepan, combine the heavy cream, milk, and lavender. Heat the mixture over medium heat, stirring occasionally.

2. Just before the mixture reaches a boil (around 170°F/77°C), remove it from the heat.

3. Cover the saucepan and let the lavender steep for 20–30 minutes for a pronounced flavor (15 minutes for a more delicate note).

Step 2: Strain the Lavender

4. After steeping, strain the mixture through a fine-mesh sieve or cheesecloth into a clean bowl to remove the lavender buds. Discard the solids.

5. Return the infused cream mixture to the saucepan.

Step 3: Make the Custard Base

6. In a separate bowl, whisk the egg yolks, honey, and salt until smooth and slightly pale.

7. Slowly drizzle about ½ cup of the warm cream mixture into the egg yolk mixture while whisking constantly to temper the eggs. This step is crucial to prevent scrambling.

8. Pour the tempered egg mixture back into the saucepan with the remaining cream.

Step 4: Cook the Custard

9. Cook over low to medium heat, stirring constantly with a rubber spatula, until the mixture thickens slightly and coats the back of the spatula (or reaches 170–175°F/77–80°C).

10. Do not let it boil. Once thickened, remove from heat immediately.

Step 5: Add Vanilla and Chill

11. Stir in the vanilla extract.

12. Transfer the custard to a bowl and let it cool to room temperature.

13. Cover with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming.

14. Refrigerate for at least 4 hours or overnight.

Step 6: Churn the Ice Cream

15. Once chilled, pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions. This usually takes 20–25 minutes.

16. The mixture should resemble soft serve when done.

Step 7: Freeze and Set

17. Transfer the churned ice cream to an airtight container and freeze for at least 4 hours or until firm.

18. Let it sit at room temperature for 5–10 minutes before scooping for easier serving.

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Tips & Variations

• Use only culinary lavender. Not all lavender is edible; avoid lavender meant for potpourri or decoration.

• Honey types: Try orange blossom or wildflower honey for interesting flavor variations.

• Add-ins: Fold in chopped white chocolate, crushed shortbread cookies, or berries before freezing for texture.

• Vegan version: Use full-fat coconut milk in place of cream and plant-based sweetener instead of honey (note: flavor and texture will differ).

• Serve with: Fresh figs, lemon shortbread, or a sprig of lavender for garnish.

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Why This Recipe Works

Lavender can be a tricky flavor—it’s easy to go overboard. This recipe uses just the right amount, steeped carefully into the cream to allow its floral essence to bloom without becoming overpowering or bitter. The honey not only sweetens but also enhances the floral notes and provides a velvety finish. Combined with a rich custard base, the result is a scoopable, aromatic treat that balances earthiness, sweetness, and creaminess perfectly.

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Serving Suggestions

• Garnish with edible flowers like violets or fresh lavender sprigs.

• Serve alongside a slice of lemon pound cake or berry tart.

• Scoop into a waffle cone and drizzle with lavender syrup for a double hit of floral sweetness.

• Pair with sparkling rosé or a chamomile tea for a serene dessert moment.

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Conclusion

This Lavender Honey Ice Cream Recipe is a showstopper that marries elegance and indulgence in every bite. Whether you’re hosting a dinner party or craving a tranquil solo treat, this ice cream delivers complex flavor and artisanal quality. With simple steps and premium ingredients, you’ll elevate your dessert game and impress anyone who takes a spoonful. Keep a batch stocked in your freezer and enjoy the taste of summer all year round.