Honey Lavender Ice Cream

Honey Lavender Ice Cream is pure summer nostalgia for me—creamy and floral with just the right infusion of honey sweetness. I make this every July when the lavender in my backyard reaches peak bloom and it transforms a hot afternoon into something magical. The way the lavender subtly perfumes the rich ice cream is like a trip to Provence without leaving home.

I shared this at a neighborhood potluck and watched the bowl disappear faster than anything else on the table. Even lavender skeptics came back for more and now call this ice cream their garden party favorite.

Ingredients

• Honey: Brings natural floral sweetness and helps keep the ice cream soft. Use the best local honey for nuanced flavor.
• Dried lavender flowers: Provide signature fragrance and gentle flavor. Look for food-grade buds with vibrant color.
• Half-and-half: Makes the base luxuriously creamy. Choose fresh dairy for the smoothest texture.
• Sweetened condensed milk: Deepens richness and gives perfect scoopability.
• Vanilla extract: Smooths out the herbal notes and rounds off the taste. Real vanilla adds warmth, so pick pure extract.
• Optional violet gel food coloring: Makes it visually stunning but skip if you want a more natural off-white look.

Step-by-Step Instructions

Infuse the Cream:

Combine honey, dried lavender, and half-and-half in a medium saucepan. Over medium-low heat, stir gently until the mixture just begins to simmer. This coaxing slowly extracts the lavender flavor without making it bitter. When you see tiny bubbles around the edges, remove from the heat.

Steep and Strain:

Cover the pan and let everything sit untouched for 15 minutes. This gives the lavender plenty of time to release its aroma into the cream. Once time is up, strain through a fine mesh sieve, pressing gently on the solids. Discard the lavender buds.

Chill Completely:

Pour the infused cream into a bowl and chill in the refrigerator until it is ice cold. This takes at least 8 hours, or for the creamiest results, let it stand overnight. If you skip this, the ice cream may freeze icy instead of smooth.

Mix the Base:

In a large bowl, whisk the cold lavender cream with sweetened condensed milk, vanilla extract, and an optional drop or two of violet gel color for that dreamy pastel hue. Whisk thoroughly so the mixture is silky and even.

Churn or Freeze:

Pour the mixture into your ice cream maker and churn following the machine directions until you get a thick, soft-serve consistency. If making by hand, use the bag method or stir vigorously every 30 minutes as it freezes to mimic churning.

Freeze for Scoopability:

Scrape the soft ice cream into an airtight container and freeze for several hours until firm enough to scoop. You want it solid but not like a brick.

Serve PRETTY:

For the finishing touch, drizzle a little extra honey on top or add edible flowers to echo the lavender in the ice cream. Serve it on its own or next to a simple shortbread cookie for real magic.

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Store your honey lavender ice cream in a tightly sealed container layered with a piece of plastic wrap pressed onto the surface to prevent freezer burn. This will keep the texture smooth for up to two weeks. Do not let it thaw and refreeze as the consistency will change.

Ingredient Substitutions

You can use whole milk instead of half-and-half for a lighter treat, though it will be slightly less rich. Fresh flowers are tempting, but dried buds are far more reliable for gentle flavor. If you are out of vanilla, substitute with a drop of almond extract for a different twist.

Serving Suggestions

This ice cream is breathtaking next to buttery shortbread or sandwiched between lemon cookies. Try serving a small scoop alongside a warm berry tart or add a sprinkle of crushed pistachios for some color and crunch. My favorite way is in a pretty vintage teacup at garden parties.

Cultural and Historical Context

Lavender and honey have been paired in French desserts since Roman times. Both ingredients are deeply woven into Mediterranean cuisine and farmstead cooking. This ice cream blends old-world tradition with modern backyard ease. The scent and color always take me back to market stalls in the south of France.

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Every spoonful of this honey lavender ice cream feels like a piece of summer in a bowl. Make it while the lavender blooms last and savor the magic!

Frequently Asked Questions

→ How does lavender flavor impact the ice cream?

Dried lavender provides a floral aroma and distinct herbal notes, balancing the sweetness of honey for a refreshing taste.

→ What type of honey works best?

Mild, light-flavored honeys like clover or wildflower work well, allowing the floral notes to shine through without overpowering.

→ Can I make this without an ice cream maker?

Yes, you can use a freezer-stirring or bag method. Stir every 30 minutes until the mixture reaches a creamy, scoopable texture.

→ Is food coloring necessary?

No, it is optional. Violet gel food coloring adds visual appeal but does not affect flavor or texture.

→ How long does the ice cream last in the freezer?

If stored in an airtight container, it stays fresh for up to two weeks. Allow it to soften slightly before scooping.

→ Can I use fresh lavender instead of dried?

Yes, but use twice the amount of fresh lavender to achieve a similar intensity, as dried is more concentrated.