The fragrant floral flavors of lavender and pure honey make this Lavender Ice Cream delightfully refreshing.
Our unique and sophisticated Lavender Ice Cream recipe is sweetened with all-natural pure honey, and made without any eggs, so it’s easy as well!
This recipe is naturally gluten-free, nut-free, and egg-free, and can be made with or without added food colorings.
Transport yourself into a relaxing, sweet space with a big bowl of homemade Lavender Ice Cream!
This herbal flower that we know and love for having calming properties can also be used to make delicious desserts that will satisfy your sweet tooth and your love of tranquility.
We’ve made other herb-infused ice cream recipes using this method, where we steep the herbs in the milk and cream to pull out all of their wonderful essences.
Why You’re Going to Love This Honey Lavender Ice Cream Recipe
Real Lavender Flavor – Since ice cream is made with milk and cream, there is an opportunity to flavor ice cream from the very beginning, by infusing the cream with real lavender buds! A quick simmer on the stove will give every bite of this recipe the floral, comforting flavor of lavender.
A Unique Ice Cream Flavor – Honey Lavender Ice Cream is completely gourmet! You can’t pick up a pint of this flavor at the store, so it will be extra special when you make it at home.
An Easy Ice Cream Recipe – This recipe uses just a few all-natural ingredients, and requires no eggs. This means that it’s easier to make than some other more complicated ice cream recipes. Step-by-step instructions and photos will help you as well!
Ingredients in Homemade Lavender Ice Cream
Heavy Cream and Whole Milk – The combination of heavy cream and whole milk results in an ice cream that is smooth and creamy without being too rich or too icy– using both is extremely important to achieve the best ice cream texture.
Honey – Honey adds delicious flavor and sweetens the ice cream.
Dried Lavender – We’re infusing the ice cream base with dried lavender to get the most floral flavor. Make sure to use culinary lavender or one that is labeled for eating!
Kosher Salt – Salt helps balance out the sweetness of the ice cream.
Purple Food Coloring – Food coloring is optional but if you want a hint of purple, I recommend Americolor’s Lilac Gel Food Coloring.
How to Make Honey Lavender Ice Cream from Scratch
Start the day before by making sure that the bowl for your ice cream maker has at least 24 hours to freeze solid.
- In a medium saucepan set over medium heat, combine all of the ingredients (cream, milk, honey, lavender, salt, and food coloring). Bring the mixture to a simmer and cook until the honey has dissolved. Avoid boiling the mixture!
- Remove the pot from the heat and cover with a lid. Allow the mixture to steep for 30 minutes at room temperature. Then, strain the lavender ice cream base through a fine mesh sieve to remove the lavender. Press down on the flowers to extract as much flavor as possible.
- Cover the ice cream base with plastic wrap, and chill in the fridge for at least 2 hours, or until well chilled.
- Once the mixture is chilled, pour it into your ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency– in my Kitchenaid Ice Cream Attachment, this took about 15 minutes.
- Transfer the soft-serve ice cream to a loaf pan and wrap it tightly with plastic wrap. Freeze for an additional 8 hours, or until the cream is set. The honey softens the ice cream so make sure to chill it for at least 8 hours before scooping!
- Scoop and enjoy! Using honey instead of granulated sugar will mean that this ice cream should be soft enough to scoop right out of the freezer – no need to wait.
These numbered steps match the numbered photos above and are for illustration purposes. For the complete list of ingredients and instructions, please see the recipe below.
How to Store Lavender Ice Cream
Store this homemade Lavender Ice Cream in the freezer in an airtight container with a piece of parchment paper or wax paper pressed on top for up to one month.
Tips for Making This Honey Lavendar Ice Cream Recipe
Use quality ingredients – When making homemade ice cream, you’ll want to make sure you are using high-quality ingredients for the best outcome. Look for food-grade culinary lavender for best results, and use pure, natural honey.
Chill out – If possible, always start with chilled ingredients. This is important for homemade no-churn ice cream recipes and ice cream maker recipes. It’s also very important that the ice cream base is super cold before you add it to the ice cream maker. Give it at least 2 hours in the fridge, or up to overnight.
Don’t skimp on the fat – High-fat milk and cream are essential when making homemade ice cream. Opting for a low-fat option often leads to icy ice creams and inconsistency in the texture.
Don’t go crazy with the add-ins – If you’re adding in additional ingredients, pick one or two and make sure they are chopped into pieces no larger than a blueberry or pea.
Don’t skimp on the sugar – Honey is used in this recipe instead of granulated sugar, but be sure not to use less than called for. Ice cream should be sweet, and the sugar in the mixture helps to create creamy, smooth ice cream.
Can I Make Ice Cream With Fresh Lavender?
Dried lavender is recommended for this recipe as it has a more concentrated flavor. Fresh lavender may alter the taste and texture of this ice cream recipe.
No Churn Lavender Ice Cream Directions
Chill a shallow container or a loaf pan in the freezer while you mix and steep the ice cream ingredients.
Pour the lavender ice cream mixture into the prepared pan and freeze for 3-4 hours. Stir the ice cream every 30 minutes for the first 2 hours to help add air. This will help create a creamy, smooth texture.
Honey Lavender Ice Cream Add-Ins
This smooth and creamy floral ice cream is wonderful as-is, but can only be made better with some thoughtful additions.
Try adding fresh berries, such as strawberries or blackberries to add a juicy, tangy flavor.
Shortbread cookies or crushed vanilla wafers can be mixed in to add a delicious crunch. Chopped nuts can provide a similar texture.
Drizzle even more honey over scoops of lavender ice cream when serving it for an extra sweet and special treat!
More Unique Homemade Ice Cream Recipes
- Black Licorice Ice Cream
- Sage Ice Cream
- Rosemary Ice Cream
- Ginger Ice Cream
- Grape Ice Cream
- Blueberry Cheesecake Ice Cream
Our Favorite Ice Cream Making Tools:
- Cuisinart 2QT Ice Cream Maker – Works with ice cream, sorbets, and frozen yogurt.
- Loaf Pan – You can use any 9 x 13 loaf pan or a shallow pan, but we like this one.
- Ice Cream Scoop – Make sure you have a good ice cream scoop. This is one of our favorites.
- Ice Cream Containers – We love keeping a couple of ice cream containers on hand for when we make homemade ice cream.
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- Freeze your ice cream maker according to the manufacturer’s instructions.
- In a medium saucepan set over medium heat, combine all of the ingredients (cream, milk, honey, lavender, salt, and food coloring, if using). Bring the mixture to a simmer and cook until the honey has dissolved– about 2 minutes.
- Remove the pan from the heat and cover with a tight-fitting lid. Allow the mixture to steep at room temperature for 30 minutes.
- After 30 minutes, strain the ice cream base through a fine-mesh sieve to remove the lavender. Press down gently on the lavender to extract as much flavor as possible.
- Cover the ice cream base with plastic wrap and place it in the fridge until well chilled– at least 2 hours, but up to overnight.
- Once the mixture is chilled, pour it into your ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency– in my Kitchenaid Ice Cream Attachment this took about 15 minutes.
- Transfer the soft-serve ice cream to a loaf pan and wrap it tightly with plastic wrap. Freeze for an additional 8 hours, or until the cream is set. The honey softens the ice cream so make sure to chill it at least 8 hours before scooping!
- Scoop and enjoy.
- Purple food coloring is optional, but without it your lavender ice cream will have an off-white color rather than being violet.
- Be sure to use dried, culinary, food-grade lavender for this recipe. Fresh lavender will not give you as much flavor as dried will.
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Set of 2 Reusable Ice Cream Tub Containers For Homemade Ice Cream 1.6 Quart
KitchenAid KO117OHAQA Gourmet Ice Cream Scoop, One Size, Matte Aqua Sky
Cusinart ICE-70P1 2-Quart Cool Creations Ice Cream, Frozen Yogurt, Gelato and Sorbet Maker, LCD Screen with Countdown Timer, Makes Frozen Treats in 20-Minutes or Less, Stainless Steel
Amount Per Serving: Calories: 229Total Fat: 18gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 56mgSodium: 56mgCarbohydrates: 17gFiber: 0gSugar: 17gProtein: 2g