Thank you so much for being here! If you’re looking for a dessert that tastes like a peaceful afternoon in a blooming garden, this Lavender Honey Ice Cream is your moment of calm in a cone. Lightly floral, subtly sweet, and silky smooth, it’s one of the most elegant and aromatic ice creams you’ll ever make.
I’ve made this recipe so many times and still can’t get over how beautiful and simple it is. And let me tell you — the scent of lavender steeping in warm cream? Absolutely heavenly.
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What Is Lavender Honey Ice Cream?
Lavender Honey Ice Cream is a custard-based ice cream that infuses cream and milk with dried culinary lavender buds, then sweetens everything with golden honey instead of regular sugar. The result is a smooth, luxurious texture with a gentle floral aroma and warm sweetness — like a garden picnic in ice cream form.
Why You’ll Love This Ice Cream
- Naturally flavored with real lavender and honey
- Ultra-creamy, rich texture thanks to egg yolks and cream
- Aesthetic and unique — perfect for spring and summer gatherings
- Refined and soothing, like a scoop of calm
- Stunning served in pastel cones or vintage dessert cups
What Does Lavender Honey Ice Cream Taste Like?
Imagine the calming scent of lavender in a soft breeze, now in edible form. The lavender brings gentle floral notes, not perfume-like, while the honey adds depth and natural sweetness that sugar can’t replicate. It’s luxurious but not heavy — a flavor that lingers in the loveliest way.
Benefits of This Recipe
- Uses real ingredients — no artificial flavoring
- No special equipment needed if you have a basic ice cream maker
- Pairs beautifully with berries, shortbread, or lemon desserts
- Stores well and scoops beautifully after freezing
Ingredients
- 1½ cups heavy cream
- 1½ cups whole milk
- ½ cup honey (mild floral honey like clover or wildflower)
- 1 tbsp dried culinary lavender (see note)
- 4 large egg yolks
- Pinch of salt
- Optional: 1 tsp vanilla extract or ½ tsp lemon zest
Tools You’ll Need
- Medium saucepan
- Whisk
- Fine mesh sieve or cheesecloth
- Mixing bowls
- Ice cream maker
- Freezer-safe container with lid
- Optional: thermometer for precision
Ingredient Notes & Swaps
- No ice cream maker? Use the no-churn method (see tip below)
- Dairy-free? Substitute coconut cream and oat milk, though texture may vary
- Want it vegan? Use plant-based milk, maple syrup, and cornstarch to thicken
- Lemon twist? Add a bit of zest to brighten the lavender flavor
- More floral? Add a touch of rosewater or elderflower syrup for layering
Step-by-Step Instructions
Step 1: Infuse the Cream
In a saucepan, heat the cream, milk, and lavender over medium heat until steaming but not boiling. Cover and let steep for 15–20 minutes, then strain out the lavender buds.
Step 2: Make the Custard
In a separate bowl, whisk egg yolks and salt. Slowly pour some of the warm cream mixture into the yolks while whisking (tempering), then return everything to the saucepan.
Cook over low heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon (170–175°F). Remove from heat.
Step 3: Sweeten & Chill
Stir in the honey and vanilla extract (if using). Let the mixture cool to room temp, then chill in the fridge for at least 4 hours, or overnight.
Step 4: Churn & Freeze
Churn in your ice cream maker according to the manufacturer’s instructions (usually 20–25 minutes). Transfer to a container, press parchment onto the surface, and freeze for at least 4 hours until firm.
What to Serve with Lavender Honey Ice Cream
- Fresh berries (especially blueberries or raspberries)
- Lemon shortbread cookies
- A slice of honey cake
- Drizzle with extra honey or edible flowers for garnish
- Serve in lavender-colored cones or floral tea cups for maximum aesthetic
Tips for Success
- Use culinary lavender only — food-grade, not ornamental
- Don’t over-steep the lavender or it may taste soapy — 15 minutes is plenty
- Chill completely before churning to get the creamiest texture
- For smoother storage, press parchment paper on the surface before freezing
- Garnish with dried petals or a honey drizzle for photo-worthy scoops
Storage Instructions
- Freeze: Store in an airtight container for up to 2 weeks
- Texture Tip: Let it sit at room temp for 5–10 minutes before scooping
General Info
- Prep Time: 30 minutes
- Chill Time: 4–8 hours
- Churn Time: 20–25 minutes
- Total Time: ~5 hours
- Servings: 6
- Category: Dessert / Ice Cream
- Flavor Profile: Floral, sweet, creamy
FAQ – Lavender Honey Ice Cream
Can I make it no-churn?
Yes! Whip 2 cups heavy cream, fold in 1 can sweetened condensed milk, ½ tsp lavender extract or infused honey, then freeze until set.
Is lavender safe to eat?
Yes — as long as it’s labeled culinary or food-grade. Avoid decorative lavender, which may be treated with pesticides.
Does this taste like soap?
Nope! Not if you use the right amount. The key is steeping gently and not overdoing it — the result is subtle and beautiful.
Conclusion: A Scoop of Calm and Beauty
This Lavender Honey Ice Cream is more than just a dessert — it’s an experience. It’s soft, elegant, and aromatic, with a texture so dreamy you’ll want to scoop it again and again. Whether you’re hosting a garden brunch, looking for a unique ice cream flavor, or just craving something soothing and sweet, this recipe delivers — in flavor and in style.
You’ll Also Love:
- Honeycomb Pie
- Rhubarb Cream Tart – Tangy, Creamy, and Simply Stunning
- Oat Milk Ice Cream – Dairy-Free Creaminess
Tried this Lavender Honey Ice Cream? I’d love to see your aesthetic cones and garden-party creations!
Tag @easyrecipesteps on Pinterest or Instagram and leave a review — you make this community what it is 💜
Nutritional Info (Per Serving – Approx.):
- Calories: 270
- Fat: 19g
- Sugar: 18g
- Protein: 4g
- Fiber: 0g
Lavender Honey Ice Cream
Ingredients
Equipment
Method
- In a medium saucepan, heat the cream, milk, and dried lavender until steaming but not boiling. Cover and steep for 15–20 minutes. Strain out lavender.
- In a separate bowl, whisk egg yolks with salt. Slowly pour some warm cream into yolks while whisking to temper. Return mixture to saucepan.
- Cook over low heat, stirring, until mixture thickens and coats the back of a spoon (170–175°F). Remove from heat.
- Stir in honey and optional vanilla or lemon zest. Let cool to room temperature, then chill in the fridge for at least 4 hours or overnight.
- Churn the mixture in your ice cream maker for 20–25 minutes. Transfer to a freezer-safe container, press parchment on top, and freeze at least 4 hours.