Creamy Honey Lavender Ice Cream Recipe for Summer
Creamy honey lavender ice cream is the ultimate summer indulgence. After making this many times, I’ve discovered the trick to the perfect balance of floral and sweet flavors. The crisp, creamy texture and the fresh, floral aroma will transport you to a cozy summer evening. Try it with my Easy Keto Grilled Halloumi and Watermelon Summer Salad for a perfect summer meal. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Keto Grilled Halloumi and Watermelon Summer Salad and Crispy Chipotle Honey Chicken Thighs with Gouda Mashed Potatoes.
Why This Creamy Honey Lavender Ice Cream Recipe for Summer Is Pure Comfort
- The perfect balance of floral and sweet flavors
- Crisp, creamy texture that melts in your mouth
- Easy to make with simple ingredients
- Impress your guests with this unique twist on classic ice cream
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
- Eggs
- Vanilla extract
- Salt
- Optional: Fresh berries
- Optional: Chopped nuts
- Optional: Chocolate shavings
📝 Ingredient Notes
- Honey: Use local, high-quality honey for the best flavor.
- Eggs: Ensure eggs are pasteurized for food safety.
🛒 Tools & Equipment I Recommend
- Ice cream maker — Ensures smooth, creamy texture → See on Amazon
- Digital kitchen scale — Accurate measurements for consistent results → See on Amazon
How to Make Creamy Honey Lavender Ice Cream Recipe for Summer
- Step 1: Infuse the cream: Combine heavy cream, milk, and lavender in a saucepan. Heat over medium heat until just simmering. Remove from heat, cover, and let steep for 1 hour.
- Step 2: Make the custard: In a bowl, whisk together eggs, honey, and salt. Slowly pour the infused cream mixture into the egg mixture, whisking constantly to prevent the eggs from cooking. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens enough to coat the back of a spoon.
- Step 3: Chill and churn: Strain the custard through a fine-mesh sieve into a clean bowl. Stir in the vanilla extract and let cool to room temperature. Cover and refrigerate until completely chilled, at least 4 hours or overnight. Churn the chilled custard in an ice cream maker according to the manufacturer's instructions.
- Step 4: Freeze: Transfer the churned ice cream to an airtight container and freeze for at least 4 hours or until firm. Scoop and serve with your favorite toppings.
Cook's Tips for Perfect Creamy Honey Lavender Ice Cream Recipe for Summer
- Common mistake and fix: Avoid overcooking the custard to prevent scrambled eggs. Stir constantly and remove from heat as soon as the mixture thickens.
- Pro tip: For a stronger lavender flavor, use culinary lavender buds and strain them out before churning.
- Pro tip: For a smoother ice cream, chill the custard in an ice bath before refrigerating.
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: Make the custard up to 2 days ahead and refrigerate until ready to churn.
Freezing Creamy Honey Lavender Ice Cream Recipe for Summer
No need to freeze before storing in the freezer.
How to Reheat Without Drying It Out
Oven: N/A Microwave: N/A
Recipe Notes
- Chef tip: For a dairy-free version, substitute the heavy cream and milk with full-fat canned coconut milk.
- Best substitution: No substitutions for the honey, as it provides both sweetness and flavor.
- Make-ahead: Make the custard up to 2 days ahead and refrigerate until ready to churn.
- Scaling: This recipe can be doubled to make a larger batch.
- Troubleshooting: If the ice cream is too soft, refreeze for an additional hour or two.
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
- Eggs
Seasonings
- Vanilla extract
- Salt
Optional Toppings
- Fresh berries
- Chopped nuts
- Chocolate shavings
Instructions
- Step 1: Infuse the cream: Combine heavy cream, milk, and lavender in a saucepan. Heat over medium heat until just simmering. Remove from heat, cover, and let steep for 1 hour.
- Step 2: Make the custard: In a bowl, whisk together eggs, honey, and salt. Slowly pour the infused cream mixture into the egg mixture, whisking constantly to prevent the eggs from cooking. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens enough to coat the back of a spoon.
- Step 3: Chill and churn: Strain the custard through a fine-mesh sieve into a clean bowl. Stir in the vanilla extract and let cool to room temperature. Cover and refrigerate until completely chilled, at least 4 hours or overnight. Churn the chilled custard in an ice cream maker according to the manufacturer's instructions.
- Step 4: Freeze: Transfer the churned ice cream to an airtight container and freeze for at least 4 hours or until firm. Scoop and serve with your favorite toppings.
Notes
- Chef tip: For a dairy-free version, substitute the heavy cream and milk with full-fat canned coconut milk.
- Best substitution: No substitutions for the honey, as it provides both sweetness and flavor.
- Make-ahead: Make the custard up to 2 days ahead and refrigerate until ready to churn.
- Scaling: This recipe can be doubled to make a larger batch.
- Troubleshooting: If the ice cream is too soft, refreeze for an additional hour or two.
Storage
- Fridge: Store in an airtight container in the freezer for up to 1 week.
- Freezer: No need to freeze before storing in the freezer.
- Oven reheat: N/A
- Microwave reheat: N/A
- Make ahead: Make the custard up to 2 days ahead and refrigerate until ready to churn.
Nutrition Per Serving
- Calories: 330
- Protein: 4g
- Fat: 25g
- Carbs: 25g
- Fiber: 0g
- Sugar: 22g
- Sodium: 40mg
- Cholesterol: 120mg
- 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, but the texture will be more like a frozen custard. Pour the chilled custard into a shallow container and freeze for 4-6 hours, stirring every 30 minutes to break up any ice crystals.
Chill the custard thoroughly before freezing and churn it according to the manufacturer's instructions. Adding a small amount of alcohol, such as vodka or rum, can also help prevent ice crystals from forming.
Yes, but use twice the amount of fresh lavender and strain it out before churning to prevent a gritty texture.
Ensure that the custard is chilled thoroughly before churning. If the ice cream is still not setting, refreeze for an additional hour or two.
Store in an airtight container in the freezer for up to 1 week. For longer storage, wrap the container in plastic wrap or a freezer bag to prevent freezer burn.
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!
