There’s something utterly charming about this Honey Lavender Ice Cream Recipe—it’s like capturing a sweet spring day in a bowl. You’ll love making it when you want a fresh, fragrant treat that feels fancy but is surprisingly easy to pull off at home. Whether it’s warm weather, a dinner party, or just a quiet weekend indulgence, this recipe brings that delicate floral touch with a rich honeyed creaminess you won’t forget.
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Why You’ll Love This Honey Lavender Ice Cream Recipe
This ice cream perfectly balances the sweet warmth of honey with the gentle, floral notes of lavender, creating a dessert that’s both soothing and sophisticated. It’s an easy way to impress without feeling overwhelmed, and it offers a refreshing twist on traditional ice cream that’s ideal for summer or anytime you want something a little unexpected.
- Texture you want: Silky smooth with a creamy softness that melts just right on the tongue.
- Flavor that pops: Fragrant lavender infused deeply into the custard, layered with mellow honey sweetness.
- Everyday ingredients: Common kitchen staples plus dried culinary lavender—easy to find or order online.
- Works for any night: Elegant enough for guests yet simple for a casual treat at home.
Ingredient Spotlight
Getting your hands on the right ingredients will make all the difference in this Honey Lavender Ice Cream Recipe. I always recommend using high-quality honey and culinary-grade dried lavender for the best flavor without bitterness. Don’t worry if you need a swap or two—I’ve got you covered with simple tips.
- Honey: Choose a mild, floral honey like clover or orange blossom to complement the lavender gently.
- Dried Culinary Lavender: Use only culinary-grade to avoid any soapiness; garden lavender isn’t meant for eating.
- Heavy Cream & Whole Milk: Full-fat dairy gives the ice cream that luscious creaminess you want—no shortcuts here.
Seasonality & Sourcing
I find the best lavender comes from specialty food shops or online suppliers year-round, so you don’t have to wait for a season. Honey tends to be freshest and most vibrant in spring and summer, but any time of year works well if you pick a local or raw option. Dairy ingredients are universally available, but choosing organic or pasture-raised can improve texture and flavor quite a bit. If lavender isn’t easy to find fresh near you, dried is the perfect stand-in—it infuses beautifully when steeped gently in warm cream.
Step-by-Step: How to Make It
Step 1 — Prep & Preheat
Start by heating 1 cup of heavy cream over medium heat until you see tiny bubbles lining the pan’s edge—this is your cue that it’s hot enough but not boiling. Add in your dried lavender and cover to let it steep for 15 minutes. This slow infusion is key: you want the gentle fragrance, not a harsh, soapy taste. Resist the urge to rush or crank the heat up too high here—too hot and you risk burning the cream, which will throw the flavor off completely.
Step 2 — Cook & Build Flavor
While your lavender steeps, whisk together 4 egg yolks and ⅔ cup sugar until the mixture is pale and fluffy—this aeration helps with a creamy texture. Slowly drizzle the warm lavender cream into the yolks while whisking constantly to avoid scrambling. Pour this mixture back into the pan on the lowest heat setting and stir continuously. After 5–7 minutes, it should lightly coat the back of a spoon and thicken beautifully. If it thickens too quickly or lumps form, quickly remove from heat and whisk vigorously to save it.
Step 3 — Finish & Rest
Once thickened, take your custard off the heat and stir in the whole milk, honey, and a pinch of salt to balance the flavors. This is where it all comes together—the smooth creaminess, honey’s sweet depth, and lavender’s subtle perfume. Let the mixture cool completely before chilling it in the fridge for at least two hours. This resting time allows the flavors to marry and the base to get nicely cold, ensuring a silky churn and perfect texture when it hits your ice cream maker.
Troubleshooting Honey Lavender Ice Cream Recipe
Sometimes the custard base may turn out too runny—if so, gently return it to low heat and stir until it thickens slightly more, but be patient. If the lavender flavor feels faint, you can steep a small extra pinch in ¼ cup warmed cream and mix that in after chilling. On the flip side, if it’s overpowering or a bit soapy, a splash more milk or a touch of extra honey will balance it out beautifully. And if your ice cream texture turns icy or hard, try churning it a little less or store it in an airtight container with a sheet of parchment on top to prevent ice crystals.
Pro Tips
Over the years, I’ve found a few kitchen tricks that take this Honey Lavender Ice Cream Recipe from good to wow. Paying close attention to your heat control when cooking the custard really affects the silky texture, and letting the base chill overnight improves flavor depth massively. Avoid overheating the cream with lavender, and always use culinary-grade lavender to skip bitterness.
- Heat control: Keep your stovetop on medium-low when cooking to prevent curdling or burning the custard.
- Timing window: Steep lavender for 15 minutes—not much longer—to capture fragrance without harshness.
- Make-ahead move: Refrigerate your custard base overnight for flavors to blend and to improve churn texture.
- Avoid this pitfall: Don’t whisk hot cream directly into eggs too fast—pour gradually to avoid scrambling.
Variations & Substitutions
You can easily put your spin on this Honey Lavender Ice Cream Recipe! Want a vegan twist? Substitute coconut milk and coconut cream, and swap egg yolks with a cornstarch slurry for thickening. If honey isn’t your thing, maple syrup offers a woodsy alternative that works beautifully with lavender. Playing with flavors like lemon zest or vanilla bean alongside lavender can make it even more aromatic and complex without overwhelming.
Great Debates
Some folks wonder if fresh lavender works better than dried, or if honey should be raw or pasteurized. From my kitchen experiments, dried culinary lavender provides more consistent, cleaner floral notes without the risk of bitterness. For honey, raw is best when you can find it—you’ll notice a richer flavor and a lovely depth. That said, any quality honey will do, especially if you’re layering with other aromatics.
Make-Ahead, Storage & Freezing
After churning, pack your Honey Lavender Ice Cream Recipe into an airtight container and press parchment paper directly on the surface to prevent ice crystals. Store it in the freezer for up to 2 weeks to keep peak flavor and creamy texture. Before scooping, let it sit at room temperature for about 5 minutes to soften slightly for the best mouthfeel. If you’re making the custard base in advance, refrigerate for up to 24 hours before churning, giving yourself some scheduling flexibility.
Yield & Conversions
This Honey Lavender Ice Cream Recipe yields about 1 quart (roughly 4 cups), enough to serve 6 comfortably. If you want to double it, just multiply ingredients by 2, but be mindful your steeping vessel and ice cream maker capacity can handle the larger volume. For half the batch, halve everything equally. For metric fans: 1 cup heavy cream equals ~240ml, 2 tablespoon dried lavender is ~6g, and 4 egg yolks weigh around 76g total.
Serving Ideas & Pairings
This ice cream is lovely on its own, but you’ll enjoy pairing it with fresh berries, a drizzle of warm honey, or a sprinkle of toasted almonds for crunch. It also shines alongside lemon pound cake or shortbread cookies, where its floral quality cuts through buttery sweetness. For something extra special, try a splash of sparkling rosé or a light fruity dessert wine to echo those delicate lavender notes.
FAQs
You can, but fresh lavender is much more potent and can add bitterness if overused. If you opt for fresh, use about half the amount and steep it briefly, tasting frequently to avoid overpowering the cream.
While an ice cream maker gives the best texture by churning out air and preventing ice crystals, you can freeze the base and stir every 30 minutes as it chills to somewhat mimic the effect.
Make sure your custard base is well-chilled before churning, and don’t overfreeze without stirring if you’re not using a machine. Using the right ratio of sugar and fat also helps keep it smooth.
Yes! Store it in an airtight container in the freezer for up to 2 weeks for best quality. To keep it creamy, press parchment over the surface before sealing.
Notes, Tools & Special Equipment
You’ll want a medium saucepan for gently heating the cream and custard, and a reliable candy or instant-read thermometer helps nail those perfect temperatures. A whisk is essential for blending the eggs smoothly without scrambling. Most importantly, an ice cream maker makes the final step a breeze and gives you that dreamy creamy texture—brands with clear instructions and built-in timers are often easier to work with. Lastly, use a container with a tight seal for storing your ice cream to avoid freezer burn.
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Honey Lavender Ice Cream Recipe
This Honey Lavender Ice Cream features a delicate floral flavor paired with the natural sweetness of raw honey, creating a creamy and refreshing dessert perfect for warm days or special occasions.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 3 hours 5 minutes
- Yield: 4 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Lavender Cream Base
- 1 cup heavy cream
- 2 tablespoons dried culinary lavender
Ice Cream Mixture
- 4 egg yolks
- ⅔ cup granulated sugar
- 1 cup whole milk
- ¼ cup raw honey
- Pinch of salt
Instructions
- Heat Cream and Steep Lavender: Heat 1 cup of heavy cream in a saucepan over medium heat until tiny bubbles form around the edges. Remove from heat and stir in 2 tablespoons of dried culinary lavender. Cover and let steep for 15 minutes to infuse the cream with lavender flavor.
- Whisk Egg Yolks and Sugar: In a mixing bowl, whisk together 4 egg yolks and ⅔ cup granulated sugar until the mixture becomes pale in color and fluffy in texture, indicating that the sugar is well incorporated.
- Combine Cream and Egg Mixture: Slowly pour the lavender-infused cream into the egg and sugar mixture while whisking constantly. This gradual mixing helps prevent the eggs from curdling.
- Cook and Thicken Custard: Return this combined mixture to low heat and cook gently, stirring constantly with a wooden spoon or spatula, until the custard thickens enough to coat the back of the spoon, about 5 to 7 minutes. Do not let it boil.
- Add Remaining Ingredients and Cool: Remove the saucepan from heat. Stir in 1 cup whole milk, ¼ cup raw honey, and a pinch of salt. Mix well, then cool the custard mixture completely at room temperature before refrigerating it for at least 2 hours to chill thoroughly.
- Churn Ice Cream: Pour the cold mixture into your ice cream maker and churn according to the manufacturer’s instructions, usually about 20 to 25 minutes, until the ice cream reaches a soft-serve texture.
Notes
- For a stronger lavender flavor, increase the steeping time up to 20 minutes but avoid oversteeping to prevent bitterness.
- Use raw honey for a richer, more complex flavor, but any mild-flavored honey will work well.
- If you do not have an ice cream maker, pour the mixture into a shallow container and freeze, stirring vigorously every 30 minutes until firm.
- Ensure constant whisking when mixing hot cream with eggs to avoid scrambling the yolks.
- Store ice cream in an airtight container to maintain freshness and avoid ice crystal formation.
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