Easy Honey Lavender Ice Cream Recipe

Two white bowls filled with scoops of creamy yellow ice cream sit on a folded white napkin, with a silver spoon beside them. A jar of honey and dried lavender flowers are in the background on a white surface.

Easy Honey Lavender Ice Cream Recipe

This creamy custard-based Honey Lavender Ice Cream is naturally sweetened with honey and steeped with culinary lavender for a delicately floral, elegant summer dessert. Churned and frozen for scoopable texture, it’s a homemade favorite for warm days.

Prep Time5

Cook Time10

Chilling Time6

Total Time6 15

Servings: servings

Calories: 161kcal

Author: Stephanie Wilson

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

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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.

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