Delicate and aromatic, this Honey Lavender Ice Cream blends the soothing essence of lavender with the natural sweetness of honey for a refreshingly unique dessert.
Made with wholesome ingredients like whole milk and heavy cream, it offers a good balance of healthy fats and protein.
Easy to prepare and perfect for meal-prep or casual indulgence, it’s a sophisticated treat for any day.
Honey Lavender Ice Cream
Equipment
- 1 Medium saucepan
- 1 Fine Mesh Sieve
- 1 Ice Cream Maker
- 1 Loaf pan
- Plastic Wrap
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- ½ cup honey
- 1 tablespoon dried culinary lavender
- ¼ teaspoon kosher salt
- Optional: 1/4 teaspoon purple food coloring
Instructions
- Prepare Your Ice Cream Maker: Before starting the ice cream base, make sure your ice cream maker’s bowl or container is fully frozen. Follow the manufacturer’s instructions for freezing—it usually takes at least 12 hours in the freezer. This ensures your ice cream will churn evenly and develop a smooth, creamy texture.
- Combine Cream and Milk: In a medium saucepan, pour in 2 cups of heavy cream and 1 cup of whole milk. Use a whisk to gently mix them together over medium heat. This combination forms the rich, creamy foundation of the ice cream. Be careful not to let the mixture boil, as scalding the milk can affect flavor and texture.
- Add Honey for Natural Sweetness: Measure 1/2 cup of honey and add it to the saucepan. Stir continuously with a heat-resistant spatula or whisk until the honey fully dissolves into the cream and milk. This step ensures that the ice cream will have a consistent sweetness throughout without any sticky clumps of honey.
- Infuse with Lavender Flavor: Add 1 tablespoon of dried culinary lavender to the mixture. Lavender has a delicate floral aroma, and steeping it in warm cream allows the flavor to infuse gently. Stir the mixture briefly to distribute the lavender evenly. Avoid using fresh lavender, as dried lavender provides a more concentrated, balanced flavor suitable for desserts.
- Season with Salt: Sprinkle in 1/4 teaspoon of kosher salt. Salt enhances the natural sweetness of honey and balances the floral notes of the lavender, giving the ice cream a well-rounded, sophisticated flavor. Stir gently to ensure it’s fully incorporated.
- Optional – Add a Touch of Color: If desired, add 1/4 teaspoon of purple food coloring to achieve a soft violet hue that complements the lavender flavor. Stir carefully until the color is even. This step is purely aesthetic; the ice cream will taste the same without it.
- Heat to a Gentle Simmer: Place the saucepan over medium heat and bring the mixture to a gentle simmer. Stir frequently to prevent the milk and cream from scorching at the bottom of the pan. Once it begins to steam and small bubbles form along the edges (about 2 minutes), remove it from the heat.
- Steep the Lavender: Cover the saucepan with a tight-fitting lid and let the mixture steep at room temperature for 30 minutes. This resting period allows the lavender to fully infuse its delicate floral flavor into the cream and honey base, giving the ice cream its signature aromatic profile.
- Strain the Ice Cream Base: After steeping, place a fine-mesh sieve over a clean bowl and carefully pour the mixture through it. Use the back of a spoon or a spatula to gently press down on the lavender buds to extract as much flavor as possible. Discard the solids. This step ensures your ice cream will have a smooth, silky texture without any grainy bits of lavender.
- Chill the Base: Cover the strained ice cream base with plastic wrap, making sure the wrap touches the surface of the liquid to prevent a skin from forming. Refrigerate for at least 2 hours, or ideally overnight, until it is thoroughly chilled. Chilling is essential for smooth churning and a creamy final texture.
- Churn the Ice Cream: Once chilled, pour the ice cream base into your prepared ice cream maker. Turn the machine on and churn according to the manufacturer’s instructions, usually until the mixture reaches a soft-serve consistency. For reference, in a Kitchenaid Ice Cream Attachment, this process takes about 15 minutes. The texture should be thick, creamy, and easily scoopable.
- Freeze Until Firm: Transfer the soft ice cream to a loaf pan or another airtight container. Cover tightly with plastic wrap to prevent ice crystals from forming. Freeze for at least 8 hours, or until fully set. The honey slightly softens the ice cream, so this extended freezing ensures perfect scoopability.
- Serve and Enjoy: Once fully frozen, scoop the ice cream into bowls or cones. The floral aroma of lavender combined with the natural sweetness of honey makes every bite refreshing and indulgent. Store any leftovers in the freezer, tightly wrapped, for up to a week.
Notes
- Use dried culinary lavender only; fresh lavender can impart a bitter flavor.
- Optional purple food coloring is purely decorative; the ice cream tastes the same without it.
- Make sure to chill the base thoroughly before churning for a smooth, creamy texture.
- Honey softens the ice cream, so an extended freeze of at least 8 hours is crucial.
- For a more intense floral flavor, slightly crush the dried lavender before steeping.
- Serve scoops with fresh berries or honey drizzle for an elegant presentation.
Chef’s Secrets For Perfect Texture
Achieving the perfect texture in ice cream is all about temperature control and timing.
Always ensure your ice cream maker bowl is completely frozen before churning; this helps the mixture freeze evenly and prevents icy crystals.
Steeping the lavender at room temperature extracts the full floral aroma without overcooking the cream.
Straining thoroughly after steeping ensures a silky, smooth base.
Finally, patience is key—letting the ice cream freeze for at least 8 hours guarantees a firm, scoopable consistency.
Creative Serving Suggestions For Guests
Honey Lavender Ice Cream shines as both a simple treat and an elegant dessert centerpiece.
Serve it in small bowls with a sprinkle of edible lavender flowers or crushed pistachios for added texture.
Pair it with warm shortbread cookies, fresh fruit, or a drizzle of extra honey for a sophisticated presentation.
For special occasions, consider layering it with lemon curd or chocolate sauce in a parfait glass for a visually stunning, flavor-packed dessert.
Expert Storage Tips For Longevity
To maintain the creamy texture and floral flavor, store the ice cream in an airtight container in the back of the freezer, away from the door to avoid temperature fluctuations.
Press a piece of plastic wrap directly on the surface to prevent ice crystals from forming.
Homemade ice cream is best enjoyed within one week, although it can be safely stored for up to two weeks.
If it hardens too much, allow it to sit at room temperature for 5–10 minutes before scooping.
Frequently Asked Questions
1. Can I use fresh lavender instead?
Fresh lavender is not recommended as it has a milder, sometimes bitter flavor compared to dried culinary lavender. For best results, stick to food-grade dried lavender for a consistent, floral taste.
2. Can I substitute honey with sugar?
Yes, but honey adds a natural sweetness and softer texture to the ice cream. Using granulated sugar may yield a slightly firmer, less creamy result. Adjust sweetness according to taste.
3. How can I make this vegan or dairy-free?
Substitute coconut milk or almond milk for the cream and milk, and use a plant-based honey alternative like agave syrup. The flavor will remain floral and sweet, though texture may be slightly softer.
4. Why is the ice cream soft after freezing?
Honey naturally lowers the freezing point of the ice cream, creating a softer texture. Ensure you freeze it for at least 8 hours for optimal firmness.
5. Can I add mix-ins like chocolate chips or nuts?
Absolutely! Add chocolate chips, crushed cookies, or chopped nuts during the last 5 minutes of churning. This keeps them evenly distributed without melting or sinking to the bottom.
