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 temper the eggs and let the ice cream base chill overnight. The floral notes of lavender make this ice cream irresistible. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Italian Pot Roast Recipe for Tender Slow-Cooked Beef and Easy Gnocchi and Broccoli Bake with Creamy Cheese Sauce.
Why This Creamy Honey Lavender Ice Cream Recipe for Summer Is Pure Comfort
- The perfect balance of sweet and floral flavors
- Creamy texture that melts in your mouth
- Easy to make and impress your family and friends
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
- Milk
- Honey
- Eggs
- Dried Lavender
- Salt
- Vanilla Extract
- Optional: Fresh Berries
- Optional: Chocolate Sauce
- Optional: Whipped Cream
📝 Ingredient Notes
- Heavy Cream: Use heavy cream with at least 36% milk fat for the best results.
🛒 Tools & Equipment I Recommend
- Ice Cream Maker — Ensures smooth, creamy ice cream every time → See on Amazon
- Candy Thermometer — Helps prevent overcooking and ensures perfect ice cream base → See on Amazon
How to Make Creamy Honey Lavender Ice Cream Recipe for Summer
- Step 1: In a medium saucepan, combine heavy cream, milk, honey, and dried lavender. Heat over medium heat until hot but not boiling.
- Step 2: In a separate bowl, whisk together eggs and salt until light and frothy.
- Step 3: Slowly pour the hot cream mixture into the eggs, whisking constantly to temper the eggs.
- Step 4: Pour the mixture back into the saucepan and cook over medium heat, stirring constantly, until it thickens enough to coat the back of a spoon (around 170°F).
- Step 5: Strain the mixture through a fine-mesh sieve into a clean bowl. Stir in vanilla extract and let it cool to room temperature.
- Step 6: Cover and refrigerate overnight. Churn in an ice cream maker according to the manufacturer's instructions. Freeze for at least 2 hours before serving.
Cook's Tips for Perfect Creamy Honey Lavender Ice Cream Recipe for Summer
- : Make sure to strain the ice cream base to remove any bits of lavender and ensure a smooth texture.
- Common mistake and fix: If your ice cream isn't churning properly, it might be too warm. Make sure your ice cream base is completely chilled before churning.
- : For a stronger lavender flavor, use culinary lavender and increase the amount to 2 tablespoons.
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 refrigerated.
Freezing Creamy Honey Lavender Ice Cream Recipe for Summer
No need to freeze before storing.
Recipe Notes
- Chef tip: For a fun twist, try adding a swirl of honey or a layer of mixed berries before freezing.
- Best substitution: No substitutions for the dried lavender, but you can use a different sweetener like sugar or maple syrup instead of honey.
- Make-ahead: This ice cream is best made ahead and frozen overnight.
- Scaling: This recipe can be doubled or halved depending on your ice cream maker's capacity.
- Troubleshooting: If your ice cream isn't freezing properly, it might be too warm. Make sure your ice cream maker's freezer bowl is completely frozen before churning.
Want to level up this recipe?
Lavender Buds — High-quality lavender for the best flavor in your ice cream → Check price on Amazon
Creamy Honey Lavender Ice Cream Recipe for Summer
Ingredients
Main Ingredients
- Heavy Cream
- Milk
- Honey
- Eggs
- Dried Lavender
Seasonings
- Salt
- Vanilla Extract
Optional Toppings
- Fresh Berries
- Chocolate Sauce
- Whipped Cream
Instructions
- Step 1: In a medium saucepan, combine heavy cream, milk, honey, and dried lavender. Heat over medium heat until hot but not boiling.
- Step 2: In a separate bowl, whisk together eggs and salt until light and frothy.
- Step 3: Slowly pour the hot cream mixture into the eggs, whisking constantly to temper the eggs.
- Step 4: Pour the mixture back into the saucepan and cook over medium heat, stirring constantly, until it thickens enough to coat the back of a spoon (around 170°F).
- Step 5: Strain the mixture through a fine-mesh sieve into a clean bowl. Stir in vanilla extract and let it cool to room temperature.
- Step 6: Cover and refrigerate overnight. Churn in an ice cream maker according to the manufacturer's instructions. Freeze for at least 2 hours before serving.
Notes
- Chef tip: For a fun twist, try adding a swirl of honey or a layer of mixed berries before freezing.
- Best substitution: No substitutions for the dried lavender, but you can use a different sweetener like sugar or maple syrup instead of honey.
- Make-ahead: This ice cream is best made ahead and frozen overnight.
- Scaling: This recipe can be doubled or halved depending on your ice cream maker's capacity.
- Troubleshooting: If your ice cream isn't freezing properly, it might be too warm. Make sure your ice cream maker's freezer bowl is completely frozen before churning.
Storage
- Fridge: Store in an airtight container in the freezer for up to 1 week.
- Freezer: No need to freeze before storing.
- Make ahead: The ice cream base can be made up to 2 days ahead and refrigerated.
Nutrition Per Serving
- Calories: 260
- Protein: 3g
- Fat: 18g
- Carbs: 22g
- Fiber: 0g
- Sugar: 18g
- Sodium: 40mg
- Cholesterol: 110mg
- Sat. Fat: 11g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Creamy Honey Lavender Ice Cream Recipe for Summer FAQs
Yes, the ice cream base can be made up to 2 days ahead and the churned ice cream can be frozen for up to 1 week.
This could be due to not chilling the ice cream base enough before churning. Make sure your ice cream base is completely chilled and your ice cream maker's freezer bowl is frozen.
Yes, you can make no-churn ice cream by whisking the chilled ice cream base with whipped cream and freezing in a loaf pan.
You can use an equal amount of sugar or maple syrup as a substitute for honey.
Yes, you can use fresh lavender, but you'll need to use more and strain it out before churning.
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!
