Creamy Honey Lavender Ice Cream Recipe for Summer
Craving a creamy, floral treat this summer? This honey lavender ice cream is the perfect solution. After making this many times, I’ve perfected the balance of sweet honey and fragrant lavender. One scoop will transport you to a cozy French patisserie. Keep reading for my best tips or jump to the recipe card. If you love recipes like this, you’ll also enjoy Refreshing Apple Cucumber Salad with Mint Yogurt Dressing and Creamy Crock Pot Chicken Parmesan Soup with Tortellini.
Why This Creamy Honey Lavender Ice Cream Recipe for Summer Is Pure Comfort
- The perfect blend of sweet honey and floral lavender
- Creamy and smooth texture that melts in your mouth
- Easy to make with just a few simple ingredients
- Impress your guests with this elegant dessert
What You'll Need for Creamy Honey Lavender Ice Cream Recipe for Summer
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Heavy cream
- Whole milk
- Honey
- Dried culinary lavender
- Egg yolks
- Vanilla extract
- Salt
- Optional: Fresh berries
- Optional: Chocolate shavings
- Optional: Whipped cream
📝 Ingredient Notes
- Heavy cream: Ensure it's high-fat content for a creamy ice cream.
- Dried culinary lavender: Do not use lavender from a bouquet as it may contain pesticides.
🛒 Tools & Equipment I Recommend
- Ice cream maker — Ensures smooth, creamy texture → See on Amazon
- Culinary lavender — Provides authentic floral flavor → See on Amazon
How to Make Creamy Honey Lavender Ice Cream Recipe for Summer
- Infuse the cream: Heat heavy cream, milk, and lavender in a saucepan until just simmering. Remove from heat, cover, and let steep for 1 hour.
- Make the custard: Whisk egg yolks, honey, and salt in a bowl. Slowly pour the infused cream mixture into the egg yolks, whisking constantly. Cook the mixture in a double boiler, stirring until it thickens.
- Chill and churn: Strain the mixture into a bowl, stir in vanilla, and chill until cold. Churn in an ice cream maker according to the manufacturer's instructions.
Cook's Tips for Perfect Creamy Honey Lavender Ice Cream Recipe for Summer
- : For a stronger lavender flavor, increase the amount of lavender or steep it for longer.
- Common mistake and fix: Avoid overcooking the custard to prevent curdling. If it does curdle, strain it through a fine-mesh sieve.
- : For a smoother ice cream, chill the mixture in an ice bath before churning.
Storing & Reheating Creamy Honey Lavender Ice Cream Recipe for Summer
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container in the freezer for up to 1 week. Make-ahead tip: The ice cream base can be made up to 2 days ahead and chilled in the refrigerator.
Recipe Notes
- Chef tip: For a fun twist, add a tablespoon of culinary lavender flowers to the ice cream before churning for a speckled effect.
- Best substitution: You can substitute the honey with an equal amount of granulated sugar.
- Make-ahead: This recipe can be made up to 1 week ahead and frozen.
- Scaling: This recipe can be doubled or halved depending on your needs.
- Troubleshooting: If your ice cream is not churning properly, try chilling the mixture in an ice bath before churning.
Want to level up this recipe?
High-quality vanilla extract — Enhances the flavor of the ice cream → Check price on Amazon
Creamy Honey Lavender Ice Cream Recipe for Summer
Ingredients
Main Ingredients
- Heavy cream
- Whole milk
- Honey
- Dried culinary lavender
- Egg yolks
Seasonings
- Vanilla extract
- Salt
Optional Toppings
- Fresh berries
- Chocolate shavings
- Whipped cream
Instructions
- Infuse the cream: Heat heavy cream, milk, and lavender in a saucepan until just simmering. Remove from heat, cover, and let steep for 1 hour.
- Make the custard: Whisk egg yolks, honey, and salt in a bowl. Slowly pour the infused cream mixture into the egg yolks, whisking constantly. Cook the mixture in a double boiler, stirring until it thickens.
- Chill and churn: Strain the mixture into a bowl, stir in vanilla, and chill until cold. Churn in an ice cream maker according to the manufacturer's instructions.
Notes
- Chef tip: For a fun twist, add a tablespoon of culinary lavender flowers to the ice cream before churning for a speckled effect.
- Best substitution: You can substitute the honey with an equal amount of granulated sugar.
- Make-ahead: This recipe can be made up to 1 week ahead and frozen.
- Scaling: This recipe can be doubled or halved depending on your needs.
- Troubleshooting: If your ice cream is not churning properly, try chilling the mixture in an ice bath before churning.
Storage
- Fridge: Store in an airtight container in the freezer for up to 1 week.
- Make ahead: The ice cream base can be made up to 2 days ahead and chilled in the refrigerator.
Nutrition Per Serving
- Calories: 320
- Protein: 3g
- Fat: 24g
- Carbs: 25g
- Fiber: 0g
- Sugar: 20g
- Sodium: 30mg
- Cholesterol: 160mg
- Sat. Fat: 15g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Creamy Honey Lavender Ice Cream Recipe for Summer FAQs
Yes, you can. It will take longer to freeze, and you'll need to stir it every 30 minutes until it's frozen.
This is likely due to not chilling the mixture enough before churning. Ensure the mixture is very cold before churning.
No, an air fryer is not suitable for making ice cream.
Store it in an airtight container in the freezer. For best results, use a container that's just large enough to hold the ice cream to minimize air exposure.
Yes, but ensure they are culinary grade and free from pesticides. You'll need about twice the amount of fresh lavender.
A Warm Final Note
I can’t wait for you to try Creamy Honey Lavender Ice Cream Recipe for Summer and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
