Creamy Honey Lavender Ice Cream Recipe for Summer
Craving a refreshing treat to beat the summer heat? This creamy Honey Lavender Ice Cream is your answer! After making this many times, I’ve perfected the balance of sweet honey and floral lavender for an irresistible, creamy ice cream that’s better than store-bought. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Mediterranean Grilled Peach and Prosciutto Salad with Burrata and Easy Creamed Spinach and Artichokes Recipe for Dinner.
Why This Creamy Honey Lavender Ice Cream Recipe for Summer Is Pure Comfort
- The perfect blend of sweet honey and floral lavender
- Creamy texture that's smooth and velvety
- Easy to make at home with simple ingredients
- Great for summer cookouts and gatherings
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.
- 1 cup heavy cream
- 1 cup whole milk
- 3/4 cup honey
- 4 large egg yolks
- 1 tbsp dried culinary lavender
- 1/2 tsp vanilla extract
- Pinch of salt
- Optional: Fresh lavender sprigs for garnish
- Optional: Drizzle of honey for serving
📝 Ingredient Notes
- dried culinary lavender: Ensure it's culinary grade and not medicinal grade.
🛒 Tools & Equipment I Recommend
- Ice Cream Maker — Ensures smooth, creamy texture → See on Amazon
- Instant Read Thermometer — Helps cook eggs safely → 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 lavender. Heat over medium heat until hot but not boiling.
- Step 2: In a separate bowl, whisk egg yolks until smooth. Slowly pour the hot cream mixture into the egg yolks, whisking constantly to prevent the eggs from cooking.
- Step 3: Pour the mixture back into the saucepan and cook over medium heat, stirring constantly with a wooden spoon, until it thickens slightly and coats the back of the spoon (about 170°F).
- Step 4: Strain the mixture through a fine-mesh sieve into a clean bowl. Stir in vanilla extract and salt. Cover and refrigerate until completely chilled, at least 4 hours or overnight.
- Step 5: Churn the chilled mixture in an ice cream maker according to the manufacturer's instructions. Transfer to an airtight container and freeze for at least 2 hours before serving.
Cook's Tips for Perfect Creamy Honey Lavender Ice Cream Recipe for Summer
- : For a stronger lavender flavor, steep the dried lavender in the cream mixture for 30 minutes before heating.
- Common mistake and fix: Cooking the custard base too quickly can cause it to curdle. Stir constantly and remove from heat as soon as it coats the back of the spoon.
- : To make this ice cream without an ice cream maker, pour the chilled mixture into a deep baking dish and freeze. Stir it every 30 minutes until frozen.
- : For a fun twist, add fresh berries or a swirl of honey-sweetened lavender syrup before freezing.
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 custard base can be made up to 2 days ahead and refrigerated.
Recipe Notes
- Chef tip: For a stronger lavender flavor, use culinary lavender essential oil instead of dried lavender. Add 1-2 drops to the custard base after straining.
- Best substitution: Substitute honey with an equal amount of granulated sugar for a slightly different flavor profile.
- Make-ahead: This ice cream is best enjoyed fresh, but leftovers can be stored in the freezer for up to 1 week.
- Scaling: This recipe can be doubled or halved as needed.
- Troubleshooting: If your ice cream is not freezing properly, try churning it in smaller batches or adding a tablespoon of alcohol, like vodka or rum, to the mixture before freezing.
Want to level up this recipe?
High-quality vanilla extract — Enhances the flavor of the ice cream → Check price on Amazon
Creamy Honey Lavender Ice Cream Recipe for Summer
Ingredients
Main Ingredients
- 1 cup heavy cream
- 1 cup whole milk
- 3/4 cup honey
- 4 large egg yolks
- 1 tbsp dried culinary lavender
Seasonings
- 1/2 tsp vanilla extract
- Pinch of salt
Optional Toppings
- Fresh lavender sprigs for garnish
- Drizzle of honey for serving
Instructions
- Step 1: In a medium saucepan, combine heavy cream, milk, honey, and lavender. Heat over medium heat until hot but not boiling.
- Step 2: In a separate bowl, whisk egg yolks until smooth. Slowly pour the hot cream mixture into the egg yolks, whisking constantly to prevent the eggs from cooking.
- Step 3: Pour the mixture back into the saucepan and cook over medium heat, stirring constantly with a wooden spoon, until it thickens slightly and coats the back of the spoon (about 170°F).
- Step 4: Strain the mixture through a fine-mesh sieve into a clean bowl. Stir in vanilla extract and salt. Cover and refrigerate until completely chilled, at least 4 hours or overnight.
- Step 5: Churn the chilled mixture in an ice cream maker according to the manufacturer's instructions. Transfer to an airtight container and freeze for at least 2 hours before serving.
Notes
- Chef tip: For a stronger lavender flavor, use culinary lavender essential oil instead of dried lavender. Add 1-2 drops to the custard base after straining.
- Best substitution: Substitute honey with an equal amount of granulated sugar for a slightly different flavor profile.
- Make-ahead: This ice cream is best enjoyed fresh, but leftovers can be stored in the freezer for up to 1 week.
- Scaling: This recipe can be doubled or halved as needed.
- Troubleshooting: If your ice cream is not freezing properly, try churning it in smaller batches or adding a tablespoon of alcohol, like vodka or rum, to the mixture before freezing.
Storage
- Fridge: Store in an airtight container in the freezer for up to 1 week.
- Make ahead: The custard base can be made up to 2 days ahead and refrigerated.
Nutrition Per Serving
- Calories: 270
- Protein: 3g
- Fat: 17g
- Carbs: 27g
- Fiber: 0g
- Sugar: 22g
- Sodium: 30mg
- Cholesterol: 135mg
- Sat. Fat: 10g
Nutritional values are estimates only. Actual values may vary by brand and serving size.
Creamy Honey Lavender Ice Cream Recipe for Summer FAQs
Yes, you can. Pour the chilled mixture into a deep baking dish and freeze. Stir it every 30 minutes until frozen.
This could be due to not chilling the mixture enough before freezing or over-churning the ice cream. Ensure the mixture is completely chilled and churn it just until it reaches a soft-serve consistency.
No, fresh lavender should not be used in this recipe. Dried culinary lavender is the best option for flavor and texture.
Yes, this recipe is naturally gluten-free. Just be sure to use gluten-free honey if you have celiac disease or gluten intolerance.
Absolutely! This ice cream is perfect for summer cookouts and gatherings. Keep it frozen until ready to serve.
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!
