Honey Lavender Ice Cream (Naturally Sweetened)
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Creamy, dreamy, and delicately floral, this Honey Lavender Ice Cream is a custard-based churned dessert that tastes like summer in a scoop. Naturally sweetened with honey and infused with culinary lavender, it's an elegant dessert that feels special yet is simple to make.
Recipe Overview
- Type: Custard-based churned ice cream
- Flavor: Floral, creamy, lightly sweet
- Prep Time: 30 minutes (plus chilling and freezing)
- Chill Time: 6+ hours
- Churn Time: 20-30 minutes
- Freeze Time: 2-4 hours for best texture
- Tools Needed: Saucepan, fine mesh strainer, ice cream maker, airtight freezer container
What I Love About This Recipe
There's something extra special about this honey ice cream recipe. The lavender adds just the right note of floral complexity - never overpowering, just beautifully aromatic - and the honey lends a subtle, mellow sweetness that pairs perfectly with cream and vanilla.
I've made many versions of lavender ice cream over the years, but this one stands out and combines the best qualities of them all. I used a lavender honey I picked up at the farmers' market, but wildflower or clover honey is equally delicious. It's an ice cream recipe that feels summery (much like my homemade peach ice cream does in August and September!
Whether you’re savoring the last golden days of summer or planning a garden party menu, this homemade ice cream is an unforgettable delight!
Ingredients
- Heavy Cream & Whole Milk: The base for a rich, creamy custard.
- Honey: Naturally sweetens the ice cream and enhances its floral notes. Use your favorite variety - lavender, wildflower, or clover are all wonderful.
- Culinary Lavender: A little goes a long way. Be sure to use culinary-grade lavender.
- Vanilla Bean or Extract: Adds depth and enhances the honey-lavender flavor. A vanilla bean will give you a richer French vanilla flavor, but vanilla extract is also lovely.
- Egg Yolks: Essential for a classic custard base, giving the ice cream a smooth and luxurious texture.
- Salt: Just a pinch to balance the sweetness.
How to Make Honey Lavender Ice Cream
This recipe is made in three parts: creating the custard, chilling it thoroughly, and churning it to soft-serve perfection before freezing. Here’s a quick look at the steps:
Step 1: In a saucepan, heat cream, milk, honey, lavender, vanilla bean seeds, and salt. Once it just begins to simmer, remove from the heat.
Step 2: Temper the egg yolks with some of the hot mixture, then whisk them back into the pot. Cook over medium heat for 10-12 minutes, stirring until slightly thickened-strain and chill for 6 hours to overnight.
Step 3: Churn in an ice cream maker until soft-serve texture, then freeze in an airtight container for 2-4 hours to firm.
Recipe Tips
- Choose Your Honey Wisely: A local or floral honey, like lavender or wildflower, enhances the flavor beautifully.
- Don't Over-Steep the Lavender: Simmering the lavender gently releases its flavor. Too much time and it may become bitter.
- Strain Thoroughly: Use a fine mesh strainer to remove any solids and ensure a silky texture.
- Let It Soften Before Serving: This ice cream can freeze quite firm. Let it sit at room temperature for a few minutes before scooping.
Variations
- Lemon-Lavender: Add a bit of lemon zest to the custard base for a citrusy twist, much like my favorite lemon lavender scones recipe.
- No Churn: If you don't have an ice cream maker, try this Summer Berry No-Churn Ice Cream for a simpler frozen treat.
- Vanilla-Lavender: Use a whole vanilla bean for a rich French vanilla base that pairs beautifully with the floral notes.
Serving Suggestions
- Serve in cones or bowls with a sprig of lavender or edible flowers for garnish.
- Scoop alongside shortbread, like these lemon poppyseed shortbread, or fruit crisps for a summer dessert plate.
Recipe FAQs
Only if it's culinary lavender, not all varieties are edible, and some can taste bitter or overly soapy.
No - vanilla extract is a fine substitute. A bean adds a deeper flavor and those beautiful specks, but the extract will still taste lovely.
Lavender honey is ideal, but wildflower, orange blossom, or clover honey are all excellent choices. Avoid strong-flavored honeys like buckwheat.
This recipe is designed to be churned, but if you’re looking for a simpler option, try this No-Churn Watermelon Ice Cream.
Absolutely. Culinary lavender is delicious in baked recipes with its subtle floral notes; it creates beautiful treats like this lavender tea bread or these mini lavender Earl Grey tea cakes.
More Lavender Recipes You'll Love
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Easy Honey Lavender Ice Cream Recipe
Equipment
Ingredients
- 1 ½ cups heavy cream
- 1 ½ cups whole milk
- 2/3 cup honey
- 2 tablespoons dried culinary lavender
- 1 vanilla bean split and seeds removed (or 1 1/2 teaspoon vanilla extract)
- 4 egg yolks
- 1/2 teaspoon fine sea salt
Instructions
- Whisk the egg yolks together in a small bowl until smooth. Set aside.
- In a saucepan, heat the cream, milk, honey, lavender, vanilla bean seeds, and salt. Simmer the mixture over medium to medium-high heat, stirring occasionally, until it just begins to simmer.
- Remove from the heat and temper the egg yolks by slowly pouring in a little of the hot cream, whisking constantly until combined. Then, pour the tempered egg yolks into the saucepan while whisking continuously.
- Over medium to medium-high heat, cook the custard mixture for 10-12 minutes more, stirring frequently, until slightly thickened. The honey produces a less thick consistency than other custard-based ice creams. Strain the liquid, using a fine mesh strainer, into a heatproof container to remove any bits of egg. If using vanilla extract, stir it into the mixture now. Cover and chill for at least 6 hours or overnight.
- Churn the ice cream in an ice cream maker according to the manufacturer's instructions, typically 20-30 minutes. The ice cream will be soft serve when finished churning. To firm, transfer the ice cream to an airtight container and freeze for 2-4 hours before serving.
- Store the lavender ice cream in the freezer for up to 1 month. If the ice cream is too firm, let it sit at room temperature for a few minutes before scooping.
Notes
- Honey: Use your favorite honey - lavender, wildflower, or clover are all excellent options. Avoid strongly flavored honeys like buckwheat.
- Lavender: Use culinary-grade lavender only. Oversteeping may lead to bitterness.
- Texture Tip: This custard base makes a slightly softer ice cream than traditional egg-sugar bases due to the honey. Let it soften slightly at room temperature before serving.
- Storage: Store in an airtight container for up to 1 month. Cover the surface with parchment to help prevent ice crystals.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
I’m anxious to try this! Sounds like summer. Also looking at my beautiful rose bushes and wondering if I could substitute rose petals for the lavender. Any thoughts?
I’m intrigued! I’ve not tried this, but I know you can make ice cream with rose syrup, which you can buy edible rose syrup or make your own by simmering rose petals, sugar, and water on the stovetop for about 10 minutes. Then stir in a bit of lemon juice and some add red food coloring, then cool and store in the refrigerator. I would imagine 1-2 tablespoons of rose syrup could be added to the ice cream base instead of the lavender. Such a great idea– I’ll have to add that to my testing schedule!! Thank you, Cindy.
I love almost all ice cream flavors— but this one is special! A combination of the best of summer flavors folded into a rich French vanilla. And then, it’s naturally sweetened with honey alone. Pure deliciousness.