Lavender Ice Cream is truly a dessert that feels like a gentle stroll through a blooming garden on a sunny day. Every creamy spoonful delivers an enchanting hint of floral aroma alongside the rich, custardy base, balancing sophistication with approachable, homemade comfort. Whether you’re looking to impress guests or treat yourself to something extraordinary, this luxurious frozen treat will absolutely win you over. Think of it as a scoop of springtime—no occasion needed!

Lavender Ice Cream Recipe - Recipe Image

Ingredients You’ll Need

Good news: making Lavender Ice Cream only requires a handful of thoughtfully chosen ingredients, each playing a key role. These staples come together to create a dreamy ice cream with the lushest texture and a stunning, unmistakable flavor. Here’s what you’ll need, and why you shouldn’t swap a thing:

Heavy cream: This is the source of the wonderfully silky, scoopable body that makes your ice cream luxuriously rich.
Whole milk: Lighter than cream but essential for a balanced, smooth texture that doesn’t get too dense.
Granulated sugar: Sweetens the ice cream, but also helps keep it soft and ready to serve right from the freezer.
Dried culinary lavender: The absolute star here, lending that signature floral aroma—be sure to use only food-grade, pesticide-free buds.
Large egg yolks: These make the custard base ultra-creamy and give the ice cream its decadent, pale yellow hue.
Vanilla extract: A touch of vanilla rounds out the floral notes and gives the flavor a cozy, familiar undertone.
Pinch of salt: Just a little salt wakes up all the flavors, keeping every bite in harmonious balance.

How to Make Lavender Ice Cream

Step 1: Infuse the Dairy with Lavender

Begin by combining the milk, 1 cup of your measured cream, the sugar, dried culinary lavender, and that important pinch of salt in a medium saucepan. Gently heat the mixture over medium, watching for wisps of steam but never letting it boil. Once it heats up, take it off the heat, cover the pan, and let the lavender steep for 15 minutes—this step coaxes out every bit of floral magic from the buds.

Step 2: Strain and Prepare for Custard

After steeping, pour the mixture through a fine mesh sieve to remove the lavender buds. This ensures your Lavender Ice Cream will be perfectly smooth without any gritty bits, letting those dreamy flavors shine through in every spoonful.

Step 3: Temper the Egg Yolks

In a separate bowl, whisk your egg yolks until they’re light and slightly thickened. Take about 1/2 cup of the warm, strained cream mixture and slowly whisk it into your yolks—this tempers them, so they’ll blend into the mixture gently instead of scrambling. This step is where the custard magic starts!

Step 4: Cook the Custard Base

Pour the tempered yolk mixture back into the saucepan with your infused cream. Set the pan over low heat and stir constantly. This patience pays off: in about 5 to 7 minutes, you’ll have a mixture that thickens enough to coat the back of a spoon (don’t let it boil!). Cooking low and slow makes sure your final Lavender Ice Cream is creamy, never grainy.

Step 5: Cool and Add Final Flavors

Take the saucepan off the heat, then stir in the remaining cup of heavy cream and the vanilla extract. Transferring the custard base into a bowl, cover it, and let it chill in the fridge for at least 4 hours—or overnight for best results. This cooling time ensures your ice cream base is silky and churns up nice and airy.

Step 6: Churn and Freeze

Once your custard is thoroughly chilled, pour it into your ice cream maker and churn according to the manufacturer’s instructions. When it reaches that luscious soft-serve stage, transfer it to a freezer-safe container and freeze for at least 2 more hours. Now, you’re only moments away from homemade Lavender Ice Cream bliss!

How to Serve Lavender Ice Cream

Garnishes

A simple scoop becomes extraordinary with a few thoughtful touches! Sprinkle your Lavender Ice Cream with a handful of fresh berries, a dusting of edible dried flowers, or delicate curls of white chocolate. For a little extra crunch, a classic shortbread cookie alongside works wonders and highlights the elegant floral notes.

Side Dishes

Lavender Ice Cream pairs beautifully with desserts that let its flavor shine. Serve it alongside a crisp berry galette, almond biscotti, or lemon pound cake. Even a small short stack of honey-drizzled crepes will create a French bistro-inspired dessert plate you’ll want to serve again and again.

Creative Ways to Present

Let your creativity loose—try scooping Lavender Ice Cream into pretty glass jars for individual parfaits layered with fruit and granola, or sandwich it between delicate lemon or vanilla cookies for an unforgettable ice cream sandwich. For your next dinner party, serve small quenelles in elegant teacups for a truly memorable presentation.

Make Ahead and Storage

Storing Leftovers

If you somehow have leftovers (good luck!), keep your Lavender Ice Cream tightly covered in an airtight, freezer-safe container. Press a piece of parchment or plastic wrap directly onto the surface before sealing; it’ll keep freezer burn at bay and help retain that fresh, floral perfume.

Freezing

Lavender Ice Cream is best enjoyed within two weeks of churning for peak flavor. The flavor and texture are most vibrant when it’s still relatively fresh, so resist the urge to stash it for months on end. Store it in the coldest part of your freezer, away from foods with strong odors.

Reheating

Of course, ice cream isn’t meant to be reheated, but if your Lavender Ice Cream is too firm straight from the freezer, let it sit out at room temperature for 10 minutes. It’ll soften just enough to scoop easily and reveal its luxurious, creamy texture.

FAQs

Can I use fresh lavender instead of dried?

You can, but you’ll need to use a bit more—about three tablespoons of fresh buds replaces the two tablespoons of dried. Be sure your lavender is culinary-grade, and never use any treated with pesticides.

What does Lavender Ice Cream taste like?

It’s fragrant, sweet, and creamy, with subtle herbal-floral notes—imagine vanilla ice cream with a soft, aromatic accent. The result is soothing, elegant, and delightfully different, without tasting like perfume!

Can I make Lavender Ice Cream without an ice cream maker?

Yes! After chilling the custard, pour it into a loaf pan, freeze, and mix thoroughly with a fork every 30 minutes for a few hours. The result isn’t quite as smooth, but it’s still delicious and definitely worth the effort.

Is there a way to make this recipe dairy free?

Absolutely—try full-fat coconut milk instead of the cream and milk, and use your favorite plant-based milk as well. Swap the egg yolks with cornstarch for thickening. The lavender and vanilla flavors will still shine!

How do I prevent my ice cream from becoming icy?

The key is making sure your custard is well-chilled before churning and storing the finished ice cream tightly covered. Using the right ratio of sugar and fat keeps Lavender Ice Cream scoopable and smooth, just like your favorite parlor treat.

Final Thoughts

If you’re on the fence about floral flavors, Lavender Ice Cream will win you over with its fragrant charm and dreamy texture. It’s surprisingly easy, deeply satisfying, and perfect for celebrations or simple afternoons alike. Go on, give this magical treat a try—you may just find your new favorite flavor!

Lavender Ice Cream Recipe

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4.8 from 27 reviews

Author: admin
Total Time: 40 minutes (plus chilling and freezing)
Yield: 6 servings 1x
Diet: Vegetarian, Gluten-Free

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Description

Indulge in the delicate floral notes of lavender with this creamy and luxurious lavender ice cream. A perfect balance of sweetness and herbal essence makes this dessert a delightful treat for any occasion.

Ingredients

Scale

For the Ice Cream:

2 cups heavy cream
1 cup whole milk
3/4 cup granulated sugar
2 tablespoons dried culinary lavender
5 large egg yolks
1 teaspoon vanilla extract
pinch of salt

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Instructions

Prepare the Base: In a saucepan, combine milk, 1 cup cream, sugar, lavender, and salt. Heat until steaming. Steep, then strain.
Make the Custard: Whisk egg yolks, temper with cream mixture, and cook until thickened. Stir in remaining cream and vanilla. Chill.
Churn and Freeze: Process custard in an ice cream maker. Freeze before serving.