Honey Lavender Ice Cream

This dreamy Honey Lavender Ice Cream is like a summer garden in a scoop—light, floral, creamy, and oh-so-elegant. It’s the kind of treat that makes you slow down and savor every bite. The natural sweetness of honey pairs beautifully with the delicate, slightly herbal notes of dried lavender. And when it all comes together in a smooth, custard-style ice cream? Pure bliss. Whether you’re serving it at a dinner party or sneaking a late-night bowl, this one feels extra special. Trust me, once you try it, you’ll be hooked on this sweet, floral magic.

Why You’ll Love Honey Lavender Ice Cream

Elegant & Unique: Not your average ice cream flavor—this one feels a little fancy and totally unforgettable.
Sweetened Naturally: No refined sugar needed! The honey adds depth and complexity to the sweetness.
Beautifully Floral: The lavender is subtle but distinct, bringing a soft, calming flavor that pairs perfectly with the creaminess.
Creamy & Dreamy: The custard base makes this ice cream incredibly rich and velvety.
Perfect for Summer: Cool, refreshing, and floral—ideal for warm weather or a special spring dessert.

Ingredients in Honey Lavender Ice Cream

Here’s what makes this recipe so special—each ingredient plays its part in creating a beautifully balanced, creamy treat.

Heavy Cream: Gives the ice cream its rich, luxurious texture.
Whole Milk: Lightens things up just a bit while keeping it creamy.
Honey: The natural sweetener and star flavor—choose a high-quality floral honey for the best taste.
Dried Culinary Lavender: Be sure to use food-grade lavender for that delicate, fragrant flavor.
Egg Yolks: Key for creating a silky, custard-like base.
Vanilla Extract: Adds warmth and enhances the honey-lavender notes.
Salt: Just a pinch to balance and brighten all the flavors.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Infuse the Milk: In a saucepan, heat the milk, heavy cream, and lavender over medium heat until it’s steaming but not boiling. Remove from heat and let it steep for 15–20 minutes.
Strain It: Strain out the lavender buds using a fine-mesh sieve, pressing gently to extract all the flavor. Return the infused milk to the saucepan.
Make the Custard Base: In a separate bowl, whisk together egg yolks and honey until smooth and pale. Slowly pour in some of the warm milk mixture to temper the yolks, whisking constantly. Then pour the egg mixture back into the saucepan.
Cook It Gently: Cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens slightly and coats the back of the spoon (about 170–175°F).
Add Vanilla and Chill: Remove from heat, stir in vanilla and salt. Pour the mixture into a bowl and chill completely in the fridge—at least 4 hours or overnight.
Churn the Ice Cream: Once chilled, churn the base in your ice cream maker according to the manufacturer’s instructions until soft-serve consistency.
Freeze to Firm Up: Transfer to a container and freeze for at least 4 hours until firm. Scoop and serve!

Nutrition Facts

Servings: 6
Calories: 260
Total Fat: 18g
Saturated Fat: 11g
Cholesterol: 155mg
Sodium: 40mg
Total Carbohydrates: 21g
Sugars: 19g
Protein: 4g
Calcium: 10% DV
Iron: 2% DV
Potassium: 100mg

Preparation Time

Prep Time: 15 minutes
Cook Time: 15 minutes
Chill & Freeze Time: 8 hours
Total Time: 8 hours 30 minutes

How to Serve Honey Lavender Ice Cream

With Shortbread Cookies: The buttery crunch of shortbread pairs beautifully with the soft floral notes.
In a Waffle Cone: For a classic presentation, scoop it high into a crisp cone and enjoy it outdoors on a sunny day.
Alongside Fruit: Serve with fresh berries, especially strawberries or blueberries, for a bright, tart contrast.
Topped with Extra Honey: A drizzle of honey on top takes it to the next level—especially if it’s lavender-infused.
With a Cup of Tea: Enjoy it with chamomile or earl grey for a calming afternoon treat.

Additional Tips

Use Culinary-Grade Lavender: This ensures it’s safe to eat and not overly bitter.
Don’t Over-Steep: More than 20 minutes can make the lavender flavor overpowering.
Chill Thoroughly: A well-chilled base churns better and yields smoother ice cream.
No Ice Cream Maker?: Pour into a container, freeze, and stir every 30 minutes for 2–3 hours until smooth.
Add Texture: Mix in crushed pistachios or a ribbon of lemon curd for fun variations.

FAQ Section

Q1: Can I use fresh lavender instead of dried?
A1: Yes, but you’ll need to use more, and the flavor can be a bit stronger—taste as you go!

Q2: Is this ice cream super floral?
A2: Not at all—when done right, the lavender is subtle and balanced by the honey and cream.

Q3: Can I make this dairy-free?
A3: Yes! Try using full-fat coconut milk and a plant-based cream alternative. Just know the texture may vary slightly.

Q4: How long does this ice cream last?
A4: Up to 2 weeks in an airtight container in the freezer, though it’s best eaten within the first few days.

Q5: What kind of honey should I use?
A5: A light floral honey like wildflower or orange blossom works best—it complements the lavender beautifully.

Q6: Do I have to make a custard base?
A6: For the creamiest texture, yes—but you can also try a no-churn version with whipped cream and condensed milk.

Q7: Can I use dried lavender from my garden?
A7: Only if it’s culinary-grade and untreated. Some garden varieties can taste too strong or soapy.

Q8: Can I add food coloring?
A8: If you want that pale lavender hue, a tiny drop of purple food coloring will do the trick—totally optional.

Q9: How can I make this without an ice cream machine?
A9: Freeze the custard base in a shallow dish, stirring every 30–45 minutes until smooth and frozen (about 3 hours).

Q10: Is this safe for kids?
A10: Absolutely! The flavors are mild and there’s no alcohol—just pure creamy goodness.

Conclusion

Honey Lavender Ice Cream is proof that ice cream can be both indulgent and elegant. It’s floral, creamy, and gently sweet—perfect for slow scoops on warm days or fancy desserts when you want to impress. Once you taste that balance of delicate lavender and golden honey, you’ll be dreaming of your next batch. So go ahead—churn up something a little magical.

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