There’s something undeniably magical about homemade honey lavender ice cream.
Every spoonful feels like a summer day in full bloom—lightly floral, smooth as silk, and kissed with golden sweetness.
The first time I made this ice cream, I was nervous about using lavender.
But as soon as I tasted that delicate blend of honey and cream, I was hooked.
Why I Love This Honey Lavender Ice Cream
I love this ice cream because it’s not just dessert—it’s an experience.
The floral notes of lavender pair beautifully with the deep sweetness of honey, giving the ice cream a subtle complexity without being overpowering.
It’s also a recipe that invites calm. From steeping the lavender to slowly whisking the custard, the whole process is therapeutic.
And when you finally taste the creamy result? Pure joy.
What You’ll Need (Ingredient Highlights)
Heavy cream & whole milk – The base for ultra-creamy texture and rich flavor.
Dried culinary lavender – Use food-grade only! It adds that elegant floral aroma without bitterness.
Honey – Choose a floral or light honey to enhance the lavender notes.
Egg yolks – Give the ice cream a custardy depth and velvety consistency.
Vanilla extract – Rounds out the flavors and adds warmth.
Pro Tips Before You Start
Use culinary lavender only – Regular lavender can taste bitter and soapy.
Strain well – A fine mesh strainer is a must to avoid bits of flower in the final product.
Chill the custard thoroughly before churning—cold base = creamier ice cream.
Don’t rush the tempering—slow and steady prevents scrambled eggs.
How to Make Honey Lavender Ice Cream
Step 1: Infuse the Cream with Lavender
In a medium saucepan, combine the heavy cream and whole milk.
tir in the dried lavender and bring to a gentle simmer over medium heat.
Once it begins to bubble around the edges, remove from heat and let it steep for 20 minutes.
This allows the cream to soak up the floral aroma without becoming overpowering.
Step 2: Strain and Reheat
Strain the mixture through a fine mesh strainer to remove all the lavender.
Return the infused cream to the saucepan and warm it again gently over low heat—do not boil.
Step 3: Whisk Egg Yolks and Honey
In a separate bowl, whisk the egg yolks until pale and slightly thick.
Slowly drizzle in the honey while whisking continuously until smooth and well incorporated.
Step 4: Temper the Eggs
To avoid curdling, slowly pour the warm cream mixture into the yolks in a thin stream, whisking constantly.
This gently raises the temperature of the yolks without cooking them.
Step 5: Cook the Custard
Pour everything back into the saucepan and cook over medium heat, stirring constantly with a spatula or wooden spoon.
Continue until the custard thickens enough to coat the back of the spoon (170°F–175°F).
Don’t let it boil—low and slow is key.
Step 6: Add Vanilla and Chill
Once thickened, remove from heat and stir in the vanilla extract.
Pour the custard into a clean bowl, cover the surface with plastic wrap (pressing it directly onto the custard), and chill in the fridge for at least 4 hours or overnight.
Step 7: Churn the Ice Cream
When fully chilled, pour the custard into your ice cream maker.
Churn according to the machine’s instructions—typically around 20–25 minutes—until it reaches soft-serve texture.
Step 8: Freeze Until Firm
Transfer the churned ice cream to a freezer-safe container.
Smooth the top and press plastic wrap directly onto the surface to prevent ice crystals.
Seal and freeze for at least 2 hours, or until scoopable.
What to Serve It With
Honey lavender ice cream pairs beautifully with:
Fresh berries or fruit compote
Almond shortbread cookies
A drizzle of extra honey or lemon curd
Pistachios or crushed almonds for texture
Lavender-infused lemonade for a floral dessert combo
Variations / Substitutions
No honey? Use maple syrup or agave for a different sweetness.
Dairy-free version: Sub heavy cream/milk with full-fat coconut milk and a splash of almond milk.
Add-ins: Mix in crushed honeycomb candy or white chocolate chips before freezing.
Less floral? Steep the lavender for only 10 minutes or reduce the quantity to 1 tablespoon.
Storage & Leftovers
Store in an airtight container in the freezer for up to 2 weeks.
To keep it scoopable, let it sit at room temp for 5–10 minutes before serving.
Avoid frequent thawing and re-freezing, as it can affect texture and flavor.
FAQs
Can I use fresh lavender instead of dried?
Yes, but dried culinary lavender is more potent and easier to measure consistently.
What kind of honey works best?
Light, floral honeys like clover, orange blossom, or wildflower are ideal.
Do I need an ice cream maker?
It helps create the creamiest texture, but you can freeze the custard in a loaf pan and stir every 30 minutes for a no-churn version.
Why did my custard curdle?
This usually happens from overheating. Keep the heat low and stir constantly.
Can I steep lavender longer for stronger flavor?
You can, but over-steeping can make it bitter. 20 minutes is usually perfect.
Is this safe for kids?
Absolutely! It’s a floral, sweet treat with no alcohol or strong flavors.
Can I double the recipe?
Yes, but be sure your saucepan and ice cream maker can handle the volume.
Final Thoughts
This honey lavender ice cream is as elegant as it is comforting.
With its floral aroma, rich texture, and just the right touch of sweetness, it’s a dessert you’ll want to return to again and again.
Whether you’re entertaining friends, treating yourself on a quiet evening, or looking for a unique homemade gift, this ice cream delivers.
Full Recipe Card
Ingredients
2 cups heavy cream
1 cup whole milk
½ cup honey
2 tablespoons dried culinary lavender
5 large egg yolks
¼ teaspoon vanilla extract
Instructions
Combine cream, milk, and lavender in a saucepan.
Bring to a gentle simmer, then remove from heat and steep for 20 minutes.
Strain out the lavender, return liquid to saucepan, and gently reheat.
In a bowl, whisk egg yolks until fluffy.
Slowly add honey, whisking until smooth.
Temper yolks by slowly adding warm cream mixture while whisking constantly.
Return to saucepan and cook over medium heat, stirring constantly, until thickened (170–175°F). Do not boil.
Remove from heat, stir in vanilla, and chill the custard for at least 4 hours.
Churn in ice cream maker until soft-serve consistency.
Transfer to a freezer-safe container, cover, and freeze for at least 2 hours before serving.
