Ultimate Honey Lavender Ice Cream Recipe Perfect for Summer

The first time I made honey lavender ice cream, the kitchen smelled like a summer garden in full bloom. There’s something magical about the combination of creamy sweetness and delicate floral notes—it’s like a scoop of serenity in a bowl. This recipe is my go-to for warm days when I want something unique, refreshing, and just a little indulgent. Trust me, you’ll fall in love with the dreamy texture and subtle sophistication of this homemade treat. Bonus: it’s easier to make than you might think!

If you’ve never tried honey lavender ice cream, you’re in for a treat. The floral aroma of lavender pairs beautifully with the natural sweetness of honey, creating a flavor profile that’s both elegant and comforting. Whether you’re hosting a garden party or just craving a little self-care dessert, this recipe is perfect for any occasion. Let’s get started!

Why You’ll Love This Recipe

This honey lavender ice cream is more than just a dessert—it’s an experience. Here’s why it deserves a spot in your recipe collection:

• Unique Flavor: The combination of honey and lavender isn’t something you find in your average ice cream shop. It’s a flavor that feels luxurious and homemade.
• Easy to Make: You don’t need to be a professional chef—or even own an ice cream maker—to whip this up. I’ll share tips for both churn and no-churn methods!
• Simple Ingredients: You probably already have most of the ingredients in your fridge or pantry.
• Perfect for Summer: This ice cream is light, refreshing, and bursting with seasonal vibes. It’s the ultimate dessert for sunny picnics or backyard barbecues.
• Customizable: Want to tone down the floral notes or play with different sweeteners? I’ve got variations and tips to make this recipe your own.

Whether you’re a lavender lover or trying it for the first time, this recipe is sure to impress. It’s creamy, fragrant, and just the right amount of sweet—everything you want in a summer dessert.

What Ingredients You Will Need

This recipe uses just a few wholesome ingredients to deliver a deliciously creamy texture and a unique floral flavor. Here’s what you’ll need:

• Whole Milk: The base for our custard. Whole milk provides richness and creaminess.
• Heavy Cream: Adds that luxurious mouthfeel and creamy texture.
• Honey: Use a high-quality honey for the best flavor. I love wildflower or clover honey for their subtle floral notes.
• Dried Culinary Lavender: Make sure it’s food-grade lavender. It’s the key to that light, floral aroma.
• Egg Yolks: They help thicken the custard and give the ice cream a velvety texture.
• Granulated Sugar: Balances the sweetness of the honey and enhances the overall flavor.
• Vanilla Extract: A touch of vanilla rounds out the flavors beautifully.

That’s it! Simple, fresh ingredients come together to create a dessert that feels anything but ordinary.

Equipment Needed

Here’s what you’ll need to make this honey lavender ice cream:

• Medium Saucepan: For heating the milk, cream, and lavender.
• Whisk: To blend the egg yolks and sugar into a smooth custard.
• Fine Mesh Strainer: For removing the lavender buds and ensuring a silky texture.
• Mixing Bowls: To temper the eggs and cool the custard.
• Ice Cream Maker: Optional, but it gives the best texture. I use a simple countertop model.
• Loaf Pan or Freezer-Safe Container: For no-churn ice cream or storing your final product.

If you don’t have an ice cream maker, don’t worry! I’ll share a no-churn method below that’s just as delicious.

Preparation Method

1. Infuse the Lavender: In a medium saucepan, combine 2 cups (480 ml) of whole milk, 1 cup (240 ml) of heavy cream, and 2 tablespoons of dried culinary lavender. Heat over medium heat until steaming but not boiling. Remove from heat and let it steep for 20 minutes.
2. Make the Custard Base: In a medium bowl, whisk together 5 large egg yolks and 1/2 cup (100 g) of granulated sugar until thick and pale. Slowly strain the lavender-infused milk into the egg mixture, whisking constantly to temper the eggs.
3. Cook the Custard: Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon (around 170°F/77°C).
4. Add the Honey and Vanilla: Remove the saucepan from heat and stir in 1/3 cup (80 ml) of honey and 1 teaspoon of vanilla extract. Let the custard cool to room temperature, then chill completely in the refrigerator (at least 3 hours).
5. Churn the Ice Cream: Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions.
6. Freeze: Transfer the churned ice cream to a freezer-safe container and freeze for 2-4 hours, or until firm.

No Ice Cream Maker? Pour the mixture into a loaf pan, freeze for 1 hour, then stir vigorously. Repeat every 30 minutes until creamy and frozen.

Cooking Tips & Techniques

• Don’t Skip Steeping: Letting the lavender steep in the milk ensures the flavor is aromatic but not overpowering.
• Temper Carefully: When adding the hot milk to the eggs, go slowly! This prevents the eggs from scrambling.
• Use a Kitchen Thermometer: For the custard, aim for 170°F/77°C to avoid overcooking.
• Freeze the Bowl: If using an ice cream maker, pre-freezing the bowl helps the ice cream churn properly.
• Balance the Lavender: Too much lavender can taste soapy—stick to the recommended amount.

Variations & Adaptations

• Dairy-Free: Use full-fat coconut milk and coconut cream in place of the milk and cream. Swap honey for maple syrup.
• No-Churn Option: Skip the ice cream maker and use the stirring method mentioned above.
• Add Mix-Ins: Swirl in a ribbon of honey or sprinkle in crushed pistachios for extra texture.
• Less Floral: Reduce the lavender to 1 tablespoon if you prefer a milder flavor.
• Seasonal Twist: Add a handful of fresh berries for a summery variation.

Serving & Storage Suggestions

Serve this honey lavender ice cream in small bowls with a drizzle of honey on top for an elegant presentation. It pairs beautifully with shortbread cookies or fresh fruit. For beverages, try serving it alongside iced tea or a glass of chilled white wine.

Store leftovers in an airtight container in the freezer for up to 2 weeks. Let the ice cream sit at room temperature for 5-10 minutes before scooping to soften slightly. The flavor actually deepens as it sits, so don’t worry if it lasts a few days!

Nutritional Information & Benefits

This recipe is naturally sweetened with honey, which offers antioxidants and antibacterial properties. Lavender is known for its calming effects, making this dessert as relaxing as it is delicious. Each serving (about 1/2 cup) has approximately:

• Calories: 210
• Fat: 12 g
• Sugar: 18 g
• Protein: 3 g

It’s a dessert that feels indulgent without being overly heavy—perfect for enjoying in moderation!

Conclusion

There’s something truly special about this honey lavender ice cream. It’s a dessert that feels luxurious yet approachable, with flavors that transport you to a sunny field of flowers. Whether you’re making it for a dinner party or a solo treat, it’s bound to impress.

I’d love to hear how this recipe turns out for you! Leave a comment below with your thoughts, or share any creative twists you tried. Don’t forget to pin this recipe for later and share it with your friends. Happy scooping!

FAQs

Can I use fresh lavender instead of dried?

Yes! Use double the amount of fresh lavender since it’s less concentrated than dried.

Do I need an ice cream maker?

No, you can use the no-churn method described in the recipe. It’s simple and works well!

Can I make this recipe vegan?

Absolutely! Swap out the dairy for coconut milk and cream, and use maple syrup instead of honey.

How do I avoid a soapy flavor?

Stick to the recommended amount of lavender and don’t steep it for too long.

Can I double the recipe?

Yes, but make sure your saucepan and ice cream maker can handle the larger volume!