Creamy Honey Lavender Ice Cream Recipe for Easy Dessert
Craving a creamy, unique dessert? This honey lavender ice cream is your answer. After making it dozens of times, I’ve perfected the balance of sweet honey and fragrant lavender. It’s like a cozy afternoon tea in every bite. Try it with my Easy Gnocchi and Broccoli Bake for a complete meal. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Gnocchi and Broccoli Bake and Creamy Strawberry Swirl Cheesecake Recipe for Dessert.
Why This Creamy Honey Lavender Ice Cream Recipe for Easy Dessert Is Pure Comfort
- The perfect blend of sweet honey and fragrant lavender
- Creamy texture that melts in your mouth
- Easy to make and impresses every time
- Better than store-bought and free from artificial flavors
What You'll Need for Creamy Honey Lavender Ice Cream Recipe for Easy Dessert
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: Use heavy cream with at least 36% milk fat for the creamiest results.
- Dried culinary lavender: Ensure the lavender is culinary grade and finely ground for the best flavor.
🛒 Tools & Equipment I Recommend
- Ice cream maker — Ensures smooth, creamy texture → See on Amazon
- Immersion blender — Makes blending the lavender simple and quick → See on Amazon
How to Make Creamy Honey Lavender Ice Cream Recipe for Easy Dessert
- Infuse the cream: Heat heavy cream, milk, and lavender in a saucepan until hot but not boiling. Remove from heat, cover, and let steep for 30 minutes.
- Temper the eggs: Whisk egg yolks in a bowl. Slowly pour the hot cream mixture into the eggs, whisking constantly to prevent the eggs from cooking.
- Cook the custard: Pour the mixture back into the saucepan and cook over medium heat, stirring constantly, until it thickens slightly and coats the back of a spoon.
- Chill the custard: Strain the custard through a fine-mesh sieve into a clean bowl. Stir in honey, vanilla, and salt. Let cool to room temperature, then refrigerate until cold.
- Churn the ice cream: Churn the chilled custard in an ice cream maker according to the manufacturer's instructions. Transfer to an airtight container and freeze for at least 4 hours before serving.
Cook's Tips for Perfect Creamy Honey Lavender Ice Cream Recipe for Easy Dessert
- Common mistake and fix: Adding the hot cream mixture to the eggs too quickly can cause the eggs to scramble. Pour slowly and whisk constantly to prevent this.
- Pro tip: For a stronger lavender flavor, steep the lavender for up to 1 hour or add a few drops of lavender extract to the custard before churning.
- Pro tip: For a smooth ice cream, ensure your ice cream maker is well-frozen before churning and churn the ice cream for the full recommended time.
Storing & Reheating Creamy Honey Lavender Ice Cream Recipe for Easy Dessert
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 1 day ahead and refrigerated.
Freezing Creamy Honey Lavender Ice Cream Recipe for Easy Dessert
No need to freeze before storing in the freezer.
How to Reheat Without Drying It Out
Oven: Not applicable. Microwave: Not applicable.
Recipe Notes
- Chef tip: For a dairy-free version, substitute the heavy cream and milk with full-fat canned coconut milk.
- Best substitution: If you can't find dried culinary lavender, substitute with 1-2 tablespoons of culinary lavender extract.
- Make-ahead: The ice cream can be made up to 1 week ahead and frozen.
- Scaling: This recipe can be doubled or halved depending on your ice cream maker's capacity.
- Troubleshooting: If the ice cream is too soft after churning, freeze for an additional 2-4 hours before serving.
Want to level up this recipe?
Digital kitchen scale — Ensures accurate measurement of ingredients for consistent results → Check price on Amazon
Creamy Honey Lavender Ice Cream Recipe for Easy Dessert
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 hot but not boiling. Remove from heat, cover, and let steep for 30 minutes.
- Temper the eggs: Whisk egg yolks in a bowl. Slowly pour the hot cream mixture into the eggs, whisking constantly to prevent the eggs from cooking.
- Cook the custard: Pour the mixture back into the saucepan and cook over medium heat, stirring constantly, until it thickens slightly and coats the back of a spoon.
- Chill the custard: Strain the custard through a fine-mesh sieve into a clean bowl. Stir in honey, vanilla, and salt. Let cool to room temperature, then refrigerate until cold.
- Churn the ice cream: Churn the chilled custard in an ice cream maker according to the manufacturer's instructions. Transfer to an airtight container and freeze for at least 4 hours before serving.
Notes
- Chef tip: For a dairy-free version, substitute the heavy cream and milk with full-fat canned coconut milk.
- Best substitution: If you can't find dried culinary lavender, substitute with 1-2 tablespoons of culinary lavender extract.
- Make-ahead: The ice cream can be made up to 1 week ahead and frozen.
- Scaling: This recipe can be doubled or halved depending on your ice cream maker's capacity.
- Troubleshooting: If the ice cream is too soft after churning, freeze for an additional 2-4 hours before serving.
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: Not applicable.
- Microwave reheat: Not applicable.
- Make ahead: The ice cream base can be made up to 1 day ahead and refrigerated.
Nutrition Per Serving
- Calories: 350
- Protein: 4g
- Fat: 25g
- Carbs: 30g
- Fiber: 0g
- Sugar: 25g
- Sodium: 30mg
- Cholesterol: 140mg
- Sat. Fat: 15g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Creamy Honey Lavender Ice Cream Recipe for Easy Dessert FAQs
Yes, the ice cream can be made up to 1 week ahead and frozen. Thaw for 5-10 minutes before serving.
This could be due to not churning the ice cream for long enough or not freezing the ice cream maker bowl well enough. Ensure both steps are followed correctly.
No, an air fryer is not suitable for making ice cream.
Maple syrup can be used as a substitute for honey in this recipe.
Yes, this recipe is naturally gluten-free.
A Warm Final Note
I can’t wait for you to try Creamy Honey Lavender Ice Cream Recipe for Easy Dessert 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!
