Creamy Honey Lavender Ice Cream Recipe for Summer
Creamy Honey Lavender Ice Cream is the perfect summer dessert. After making this many times, I’ve discovered that the key to a perfect scoop is infusing the cream with fresh lavender. The result is a creamy, floral ice cream that’s better than any store-bought version. If you love recipes like this, you’ll also enjoy Dr Pepper Brownies with Rich Chocolate Sauce Recipe and Easy Raspberry Passionfruit Tequila Sour Cocktail Recipe.
Why This Creamy Honey Lavender Ice Cream Recipe for Summer Is Pure Comfort
- The creamy texture melts in your mouth.
- The floral notes of lavender are refreshing and unique.
- It's easy to make and perfect for summer entertaining.
- The honey adds a natural sweetness that's not overpowering.
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
- Whole milk
- Honey
- Fresh lavender
- Salt
- Vanilla extract
- Optional: Chopped nuts
- Optional: Fresh berries
- Optional: Chocolate sauce
📝 Ingredient Notes
- Fresh lavender: Make sure to remove the stems before using.
🛒 Tools & Equipment I Recommend
- Ice cream maker — Ensures a smooth, creamy texture. Pays for itself vs buying store-bought ice cream. → See on Amazon
- High-quality vanilla extract — Adds depth of flavor. A little goes a long way. → See on Amazon
How to Make Creamy Honey Lavender Ice Cream Recipe for Summer
- Infuse the cream: Heat the heavy cream and milk with the lavender and salt. Let it steep for 30 minutes.
- Strain and chill: Strain the mixture and chill it in the refrigerator for at least 2 hours.
- Churn the ice cream: Add the honey and vanilla extract to the chilled mixture. Churn in your ice cream maker according to the manufacturer's instructions.
- Freeze: Transfer the ice cream to an airtight container and freeze for at least 4 hours before serving.
Cook's Tips for Perfect Creamy Honey Lavender Ice Cream Recipe for Summer
- Common mistake and fix: Don't over-churn the ice cream. It can become too hard to scoop. If this happens, let it sit at room temperature for a few minutes before serving.
- Substitution tip: You can substitute the honey with an equal amount of granulated sugar if you prefer.
- Make-ahead tip: Ice cream can be made up to 1 week ahead. Store it in an airtight container in the freezer.
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. Make-ahead tip: Ice cream can be made up to 1 week ahead.
Freezing Creamy Honey Lavender Ice Cream Recipe for Summer
Ice cream can be stored in the freezer for up to 1 week.
Recipe Notes
- Chef tip: For a stronger lavender flavor, you can add a few drops of lavender extract to the mixture.
- Best substitution: You can substitute the honey with an equal amount of granulated sugar.
- Make-ahead: Ice cream can be made up to 1 week ahead. Store it in an airtight container in the freezer.
- Scaling: This recipe can be doubled or halved depending on your needs.
- Troubleshooting: If your ice cream is not churning properly, it may be too cold. Let it sit at room temperature for a few minutes before churning again.
Want to level up this recipe?
High-quality honey — Using good quality honey enhances the natural sweetness of this ice cream. → Check price on Amazon
Creamy Honey Lavender Ice Cream Recipe for Summer
Ingredients
Main Ingredients
- Heavy cream
- Whole milk
- Honey
- Fresh lavender
Seasonings
- Salt
- Vanilla extract
Optional Toppings
- Chopped nuts
- Fresh berries
- Chocolate sauce
Instructions
- Infuse the cream: Heat the heavy cream and milk with the lavender and salt. Let it steep for 30 minutes.
- Strain and chill: Strain the mixture and chill it in the refrigerator for at least 2 hours.
- Churn the ice cream: Add the honey and vanilla extract to the chilled mixture. Churn in your ice cream maker according to the manufacturer's instructions.
- Freeze: Transfer the ice cream to an airtight container and freeze for at least 4 hours before serving.
Notes
- Chef tip: For a stronger lavender flavor, you can add a few drops of lavender extract to the mixture.
- Best substitution: You can substitute the honey with an equal amount of granulated sugar.
- Make-ahead: Ice cream can be made up to 1 week ahead. Store it in an airtight container in the freezer.
- Scaling: This recipe can be doubled or halved depending on your needs.
- Troubleshooting: If your ice cream is not churning properly, it may be too cold. Let it sit at room temperature for a few minutes before churning again.
Storage
- Fridge: Store in an airtight container in the freezer.
- Freezer: Ice cream can be stored in the freezer for up to 1 week.
- Make ahead: Ice cream can be made up to 1 week ahead.
Nutrition Per Serving
- Calories: 250
- Protein: 2g
- Fat: 18g
- Carbs: 25g
- Fiber: 0g
- Sugar: 20g
- Sodium: 20mg
- Cholesterol: 60mg
- 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, ice cream can be made up to 1 week ahead. Store it in an airtight container in the freezer.
This can happen if the ice cream was over-churned or stored in the freezer for too long. Let it sit at room temperature for a few minutes before serving.
Yes, you can use dried lavender. However, the flavor may be more intense, so you may want to use less.
Yes, this ice cream is gluten-free.
Store ice cream in an airtight container in the freezer. This helps to prevent freezer burn and keeps the ice cream fresh.
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!
