If you’ve ever dreamed of making ice cream that tastes as delicate as a spring garden, lavender ice cream is the perfect choice. This creamy, smooth treat carries a subtle floral aroma that pairs beautifully with a hint of lemon zest and the natural sweetness of honey. Blended with tangy Greek yogurt, it offers a luxurious texture and a flavor profile that feels both refreshing and sophisticated.
Why We Love This Lavender Ice Cream
You’ll fall in love with this lavender ice cream because it strikes the perfect balance between delicate floral notes and creamy richness. Unlike many desserts that can be overwhelmingly sweet, this ice cream uses natural ingredients to create a mellow, sophisticated flavor. The touch of lemon zest brightens the palate, while honey gently sweetens without overpowering. Incorporating Greek yogurt adds a slight tang that makes each bite refreshing and smooth. It’s also a versatile recipe—you can enjoy it on its own, pair it with fruit, or even serve it alongside cakes and pastries. The process of making it at home is rewarding, too; steeping lavender in cream fills your kitchen with a calming, floral aroma that makes the experience as delightful as the dessert itself.
Ingredients for Lavender Ice Cream
To make this ice cream, you’ll need a few simple, high-quality ingredients that create a rich and creamy texture. Using fresh ingredients ensures the best flavor, so take your time measuring and preparing everything carefully.
- 2 cups heavy cream
- 2 tablespoons dried culinary lavender
- ¼ teaspoon grated lemon zest
- ⅔ cup granulated sugar
- ¼ cup honey
- ½ teaspoon kosher salt
- 6 large egg yolks
- 1 cup plain, full-fat Greek yogurt
How to Make Lavender Ice Cream
Making lavender ice cream is a step-by-step process, but with patience and attention, you’ll create a dessert that’s both elegant and indulgent. Start by preparing your lavender-infused cream. Combine the heavy cream, dried lavender, and lemon zest in a medium saucepan over medium heat. Bring it just to a simmer, then remove from heat and allow it to steep for thirty minutes. This step extracts the fragrant oils from the lavender, which infuse the cream with a delicate floral aroma.
While your cream is steeping, whisk together the sugar, honey, kosher salt, and egg yolks in a large mixing bowl. This creates a smooth, even base that will help your custard thicken properly. Once the cream has steeped, strain it through a fine mesh sieve into the egg mixture. Be sure to discard the used lavender to keep your ice cream texture silky. Whisk the mixture to combine thoroughly.
Return the custard to the saucepan and cook over medium-low heat, stirring constantly. The goal is to gently thicken the custard until it coats the back of a spoon, usually taking between 10 and 15 minutes. Avoid boiling at all costs, as this can cause the eggs to curdle and ruin the smooth texture. Once thickened, strain the custard again through a fine mesh sieve into a large bowl and fold in the Greek yogurt. This adds the signature tang that makes the ice cream uniquely refreshing.
Allow your custard to cool to room temperature. You can speed up this process by placing the bowl in an ice bath. Once cooled, cover the mixture and refrigerate for at least four hours or up to several days. When ready to make the ice cream, churn it in an ice cream machine according to the manufacturer’s instructions. Serve immediately for a soft-serve style dessert, or transfer to an airtight container and freeze for about 12 hours for a firmer scoopable texture.
How to Serve Lavender Ice Cream
Serving lavender ice cream is an opportunity to get creative while keeping presentation simple and elegant. You can enjoy it straight from the freezer in a classic ice cream cone or a small dish. For a more sophisticated touch, serve it alongside fresh berries such as blueberries, raspberries, or blackberries. A drizzle of honey or a sprinkle of crushed pistachios adds texture and visual appeal.
This ice cream pairs beautifully with light desserts like lemon tarts or shortbread cookies. You can also create a layered parfait with granola and fresh fruit, or even serve it with warm fruit compote for a delightful contrast of temperatures. For gatherings, consider scooping the ice cream into small glass cups and garnishing with edible lavender flowers or a light dusting of lemon zest. These small details elevate the dessert and make it look as special as it tastes.
Expert Tips for Lavender Ice Cream
To achieve the best results, there are a few expert tips you should keep in mind. First, always use culinary-grade lavender. Lavender sold for crafts or potpourri can taste bitter and ruin the flavor of your ice cream. Measure the lavender carefully—too much can overpower the delicate cream base.
When cooking your custard, patience is key. Use medium-low heat and stir constantly to prevent curdling. A silicone spatula works well for scraping the pan and ensuring even cooking. Straining the mixture twice is crucial for smoothness.
For additional flavor, try adding a tiny pinch of vanilla extract or using a combination of lemon zest and orange zest. If you prefer a slightly lighter ice cream, you can substitute half of the heavy cream with whole milk, though this will slightly reduce richness. Finally, chilling the base thoroughly before churning ensures a creamy texture and helps prevent ice crystals from forming in the finished product.
How to Store Lavender Ice Cream
Storing lavender ice cream properly is essential to maintain its creamy texture and delicate flavor. Keep it in an airtight container in the freezer to prevent ice crystals from forming. For best results, press a piece of parchment paper directly onto the surface of the ice cream before sealing the container.
Avoid repeatedly thawing and refreezing, as this can cause the texture to degrade. Homemade ice cream is best enjoyed within two weeks of making, though it can safely last up to a month in the freezer. Always scoop with a warm spoon to make serving easier and to preserve the smooth texture of the ice cream.
Variations of Lavender Ice Cream
Once you’ve mastered the classic recipe, there are many ways to add variety. You can fold in chocolate chips or chunks for a sweet, crunchy contrast. Another option is to swirl in a fruit puree, like blueberry or strawberry, for a burst of color and flavor. For a nutty variation, try adding finely chopped almonds or pistachios during the last few minutes of churning.
You can also experiment with herbal blends, combining lavender with mint or chamomile for unique, aromatic flavors. For a vegan version, substitute coconut cream for heavy cream and use a plant-based yogurt instead of Greek yogurt. These variations allow you to tailor the ice cream to your taste preferences while keeping the core floral and citrus notes intact.
Frequently Asked Questions about Lavender Ice Cream
What does lavender ice cream taste like?
Lavender ice cream has a delicate floral flavor with a subtle sweetness. The lemon zest and honey balance the floral notes, while Greek yogurt adds a creamy, slightly tangy finish.
Can I make lavender ice cream without an ice cream machine?
Yes, you can make it without a machine by pouring the mixture into a shallow container and freezing it. Stir every 30 minutes to break up ice crystals until the ice cream reaches the desired texture.
How long does homemade lavender ice cream last?
When stored in an airtight container in the freezer, it lasts up to one month. For the best flavor and texture, consume within two weeks.
Can I use fresh lavender instead of dried?
Yes, but use it sparingly. Fresh lavender has a stronger flavor, so reduce the amount to avoid overpowering the ice cream.
Can I make this recipe sugar-free?
You can substitute granulated sugar and honey with a natural sweetener like erythritol or maple syrup. Keep in mind that sweetness and texture may vary slightly.
Lavender Ice Cream
Equipment
- Medium Saucepan
- Mixing Bowl
- Ice Cream Maker
- Airtight Container
Ingredients
- 2 cups heavy cream
- 2 Tbsp. dried culinary lavender
- ¼ tsp. grated lemon zest
- ⅔ cup granulated sugar
- ¼ cup honey
- ½ tsp. kosher salt
- 6 large egg yolks
- 1 cup plain full-fat Greek yogurt
Instructions
- In a medium saucepan, combine heavy cream, dried lavender, and lemon zest. Heat until just simmering, then remove from heat and steep for 30 minutes.
- In a large mixing bowl, whisk together sugar, honey, kosher salt, and egg yolks until smooth.
- Strain the lavender-infused cream into the egg mixture, discarding the lavender. Whisk to combine.
- Return the custard to the saucepan and cook over medium-low heat, stirring constantly until it thickens and coats the back of a spoon, about 10-15 minutes.
- Strain the custard again into a large bowl and fold in the Greek yogurt. Allow to cool to room temperature, then refrigerate for at least 4 hours.
- Churn the chilled mixture in an ice cream maker according to the manufacturer’s instructions. Serve immediately or transfer to an airtight container and freeze for about 12 hours for a firmer texture.
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