Creamy Lavender Ice Cream Recipe: A 4-Step Summer Dream

The first time I tasted lavender ice cream, it was like biting into a summer garden – unexpected, magical, and ridiculously refreshing. I was in a tiny Provençal café years ago (okay, fine, it was my attempt at a “French vacation” via my Brooklyn kitchen) when that first floral spoonful hit me. Store-bought versions never quite capture the delicate balance of creaminess and subtle perfume that makes homemade lavender ice cream so special.

This isn’t just any dessert – it’s a little pot of edible aromatherapy. The French have been pairing lavender with sweets forever, and once you try this version, you’ll understand why. My recipe turns simple pantry staples into something extraordinary: rich cream infused with herbal notes that somehow taste both sophisticated and comforting. Friends always gasp when I serve it, convinced I’ve pulled off some pastry chef-level trick. The secret? Letting good ingredients shine and not rushing that crucial lavender steep (more on that later). Trust me, your ice cream maker will become your new best friend after this.

Table of Contents

Why You’ll Love This Lavender Ice Cream

This isn’t your average homemade ice cream – it’s a little jar of summer magic that’ll make you feel fancy without any fuss. Here’s why it’s about to become your new obsession:

• That floral kick – The lavender gives each bite this delicate perfume that’s somehow refreshing and indulgent at the same time. It’s like eating a cloud from Provence (but way tastier).
• Creamy dream texture – Thanks to those egg yolks and heavy cream, this stuff scoops like velvet. No icy crystals here – just pure, luscious smoothness.
• Surprisingly simple – Don’t let the fancy flavor fool you. If you can make custard, you can make this. The hardest part is waiting for it to freeze!
• Total crowd-pleaser – Serve this at your next dinner party and watch people’s eyes light up. Bonus: It pairs perfectly with everything from fresh berries to dark chocolate.

Lavender Ice Cream Ingredients

Grab these simple ingredients – measuring carefully makes all the difference with floral flavors. Here’s what you’ll need:

• 2 cups heavy cream (480ml) – The richness base. Cold, straight from the fridge.
• 1 cup whole milk (240ml) – Don’t skimp on fat content here.
• 3/4 cup granulated sugar (150g) – Fine white sugar dissolves best.
• 2 tbsp dried culinary lavender buds – MUST be food-grade! (More on this below.)
• 4 large egg yolks – About 60g total. Save whites for meringues!
• 1 tsp pure vanilla extract – Enhances the floral notes beautifully.
• 1/8 tsp fine sea salt – Just a pinch balances the sweetness.

Ingredient Substitutions & Notes

While I strongly recommend sticking to the original recipe for that perfect lavender hit, here are some swaps if needed:

• Cream swap: Half-and-half works in a pinch, but texture will be less rich.
• Sugar alternatives: Honey or maple syrup change the flavor profile – reduce other liquids slightly.
• Lavender warning: Never use decorative or soap-grade lavender! Only culinary buds from trusted sources. For more on culinary lavender, check out this guide.
• Vanilla trick: A splash really makes the floral notes pop – don’t skip it!
• Egg note: Room temp yolks incorporate better when tempering.

Print

How to Make Lavender Ice Cream

Okay, let’s dive into the magic! Making lavender ice cream is mostly about patience and paying attention to those little details that transform good desserts into great ones. Follow these steps, and you’ll be scooping floral heaven in no time.

Steeping the Lavender Cream

This is where the flavor magic happens! Combine your cream, milk, sugar, and lavender in a heavy-bottomed saucepan over medium heat. Watch it like a hawk – you want it steaming hot (tiny bubbles around the edges) but never boiling. Boiling kills lavender’s delicate perfume. Once hot, take it off the heat, cover tightly with a lid (this traps the essential oils!), and set a timer for exactly 30 minutes. No cheating – that full steep time makes all the difference between “hmm, is there lavender in this?” and “wow, that flavor!”

Tempering the Egg Yolks

Here’s where beginners panic, but trust me – you’ve got this! Whisk your egg yolks vigorously in a separate bowl until pale. Now the key move: slowly drizzle about 1/2 cup of the warm lavender cream into the yolks while whisking constantly. I mean slow – think thin stream. This gently raises the eggs’ temperature without scrambling them. Once incorporated, pour everything back into the saucepan. Cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon (about 5-7 minutes). Run your finger through it – if the line holds, you’re golden!

Churning and Freezing

Strain your custard through a fine mesh sieve (get every last lavender bit out!), stir in vanilla and salt, then transfer to a container. Here’s the hard part: chill it for at least 4 hours, preferably overnight. I know, I know – but cold base churns smoother. Pour into your ice cream maker and let it work its magic (about 20-25 minutes). It’ll look like soft serve – perfect! Transfer to a freezer-safe container, press parchment directly on the surface (prevents ice crystals), and freeze for 4+ hours until firm. Resist over-churning – stop when it’s thick but still scoopable.

Cool off in style with this Creamy Lavender Ice Cream, a fragrant and dreamy summer treat that comes together in just four easy steps. For another refreshing dessert to beat the heat, try our Watermelon Sorbet Cups Recipe – Easy Summer Dessert, bursting with juicy flavor and fun presentation.

Expert Tips for Perfect Lavender Ice Cream

After making countless batches (some glorious, some… learning experiences), here are my non-negotiable tricks for lavender ice cream success:

• Strain like you mean it – Press every last drop of that lavender-infused custard through a fine mesh sieve. Any stray buds turn bitter when frozen.
• Chill your churn bowl – Pop the ice cream maker bowl in the freezer for 15 minutes before using. Colder base + colder bowl = creamier texture.
• Parchment is your friend – Press a sheet directly onto the ice cream’s surface before freezing. No pesky ice crystals will dare form!

Serving Suggestions for Lavender Ice Cream

This dreamy lavender ice cream shines brightest when you let it take center stage – but a few simple pairings can turn it into pure dessert magic. Try it with:

• Lemon shortbread cookies – The bright citrus plays so nicely with the floral notes
• A drizzle of wildflower honey – Just a teaspoon turns it into edible perfume
• Fresh berries – Raspberries or blackberries add the perfect tart contrast
• Crisp meringue nests – That airy crunch is heaven with the creamy texture

My golden rule? Keep accompaniments simple – you want to taste that lavender! Chocolate can overpower it, but a few dark chocolate shavings on top? Divine.

Want more summer dessert inspiration? Browse our Pinterest boards, filled with frozen delights and creative recipes to keep your season sweet.

Lavender Ice Cream FAQ

I get asked these questions constantly – here’s everything you need to know about troubleshooting your lavender ice cream:

Nutrition Information

Values are estimates. Nutrition varies by brands/measurements. Per 1/2 cup serving:

• 280 calories
• 18g fat (11g saturated)
• 25g carbs
• 22g sugar
• 3g protein

Like all good things in life, this is meant to be enjoyed in moderation – but trust me, you’ll want seconds!

Tag @YourHandle If You Make This!

I’d absolutely love to see your lavender ice cream creations! Snap a pic of that gorgeous purple-tinged scoop (or let’s be real – the empty bowl after you devoured it) and tag me @YourHandle on Instagram. Nothing makes me happier than seeing you all whip up this floral dream in your own kitchens.

And hey – if you loved this recipe as much as I do, drop a star rating below. Your feedback helps me create more of the recipes you crave. Now go forth and churn some magic – that lavender isn’t going to steep itself!