Creamy Honey Lavender Ice Cream Recipe for Summer
Creamy Honey Lavender Ice Cream is the perfect summer treat. After making this many times, I’ve discovered the trick to a smooth, creamy texture is to infuse the milk with lavender and let it steep. The result is a fresh, floral ice cream that’s better than store-bought. If you love recipes like this, you’ll also enjoy Easy Lemon Butter Salmon and Crispy Cheesy Potato Skins.
Why This Creamy Honey Lavender Ice Cream Recipe for Summer Is Pure Comfort
- The perfect balance of sweet and floral
- Creamy texture that's smooth and velvety
- Easy to make at home with simple ingredients
- Impress your guests with this unique flavor
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
- Egg yolks
- Vanilla extract
- Salt
- Vanilla extract
- Optional: Fresh berries
- Optional: Chocolate syrup
- Optional: Whipped cream
đź“ť Ingredient Notes
- Heavy cream: Ensure it's high-quality for the best texture.
- Dried culinary lavender: Use food-grade lavender for safe consumption.
đź›’ Tools & Equipment I Recommend
- Ice Cream Maker — Ensures a smooth, creamy texture. Pays for itself vs buying ice cream out. → See on Amazon
- Immersion Blender — Makes blending the mixture easy and thorough. Prevents lumps. → See on Amazon
How to Make Creamy Honey Lavender Ice Cream Recipe for Summer
- Infuse the milk: Heat heavy cream and milk in a saucepan. Remove from heat, add lavender, and let it steep for 30 minutes.
- Make the custard: Whisk egg yolks, honey, and salt in a bowl. Slowly pour the infused milk into the egg mixture, whisking constantly. Cook over medium heat until thickened.
- Chill and churn: Strain the mixture into a bowl, add vanilla, and chill. Once cold, churn in an ice cream maker according to the manufacturer's instructions.
Cook's Tips for Perfect Creamy Honey Lavender Ice Cream Recipe for Summer
- : For a stronger lavender flavor, increase the amount of dried lavender to 2 tablespoons.
- Common mistake and fix: If your ice cream isn't thickening, make sure your custard has reached 170°F (77°C).
- : For a fun twist, fold in some fresh berries or chocolate chips before churning.
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: The ice cream base can be made up to 2 days ahead and chilled.
Freezing Creamy Honey Lavender Ice Cream Recipe for Summer
No need to freeze before serving.
How to Reheat Without Drying It Out
Oven: Not applicable. Microwave: Not applicable.
Recipe Notes
- Chef tip: For a lighter ice cream, substitute half-and-half for the heavy cream.
- Best substitution: No substitutions for the dried lavender.
- Make-ahead: See storage notes for make-ahead tips.
- Scaling: This recipe can be doubled or halved as needed.
- Troubleshooting: If your ice cream is too soft, churn it for a longer period or freeze for a few hours before serving.
Want to level up this recipe?
High-quality vanilla extract — Enhances the flavor of your ice cream. A little goes a long way. → Check price on Amazon
Creamy Honey Lavender Ice Cream Recipe for Summer
Ingredients
Main Ingredients
- Heavy cream
- Whole milk
- Honey
- Dried culinary lavender
- Egg yolks
- Vanilla extract
Seasonings
- Salt
- Vanilla extract
Optional Toppings
- Fresh berries
- Chocolate syrup
- Whipped cream
Instructions
- Infuse the milk: Heat heavy cream and milk in a saucepan. Remove from heat, add lavender, and let it steep for 30 minutes.
- Make the custard: Whisk egg yolks, honey, and salt in a bowl. Slowly pour the infused milk into the egg mixture, whisking constantly. Cook over medium heat until thickened.
- Chill and churn: Strain the mixture into a bowl, add vanilla, and chill. Once cold, churn in an ice cream maker according to the manufacturer's instructions.
Notes
- Chef tip: For a lighter ice cream, substitute half-and-half for the heavy cream.
- Best substitution: No substitutions for the dried lavender.
- Make-ahead: See storage notes for make-ahead tips.
- Scaling: This recipe can be doubled or halved as needed.
- Troubleshooting: If your ice cream is too soft, churn it for a longer period or freeze for a few hours before serving.
Storage
- Fridge: Store in an airtight container in the freezer for up to 1 week.
- Freezer: No need to freeze before serving.
- Oven reheat: Not applicable.
- Microwave reheat: Not applicable.
- Make ahead: The ice cream base can be made up to 2 days ahead and chilled.
Nutrition Per Serving
- Calories: 330
- Protein: 3g
- Fat: 28g
- Carbs: 20g
- Fiber: 0g
- Sugar: 20g
- Sodium: 35mg
- Cholesterol: 165mg
- Sat. Fat: 17g
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 it will take longer and the texture may not be as smooth.
You may not have churned it long enough or frozen it properly. See troubleshooting tips.
Yes, but you'll need to use more and strain it out before churning.
No, an air fryer is not suitable for making ice cream.
Keep it in an airtight container in the freezer. See storage notes for more details.
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!
