Creamy Honey Lavender Ice Cream Recipe for Summer
Craving a cool, creamy treat to beat the summer heat? This honey lavender ice cream is the perfect solution. After making this for my family countless times, I’ve discovered the trick to achieving that perfect creamy texture is to temper the eggs gently and fold in the lavender at just the right moment. The result is a fresh, floral ice cream that’s sure to become a summer favorite. Keep reading for my tips on preventing ice crystals and ensuring a smooth, creamy texture. If you love recipes like this, you’ll also enjoy Easy S’mores Hand Pies Recipe for a Fun Dessert and Easy Stuffed Grape Leaves with Lemon Rice and Herbs.
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 with just a few ingredients
- Impress your guests with this elegant dessert
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
- Eggs
- Dried culinary lavender
- Vanilla extract
- Salt
- Optional: Fresh berries
- Optional: Chocolate sauce
- Optional: Whipped cream
📝 Ingredient Notes
- Heavy cream: Use high-fat content for the creamiest texture.
- Dried culinary lavender: Ensure it's culinary grade and not just for decoration.
🛒 Tools & Equipment I Recommend
- Ice cream maker — Ensures a smooth, creamy texture → See on Amazon
- High-quality vanilla extract — Enhances the floral notes of the lavender → 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 salt. Heat over medium heat until hot but not boiling.
- Step 2: In a separate bowl, whisk together eggs until light and foamy. Slowly pour the hot cream mixture into the eggs, whisking constantly to temper the eggs.
- Step 3: Pour the mixture back into the saucepan and cook over medium heat, stirring constantly, until it thickens slightly and coats the back of a spoon.
- Step 4: Strain the mixture through a fine-mesh sieve into a clean bowl. Stir in the vanilla extract and lavender.
- Step 5: Chill the mixture in the refrigerator until completely cold, at least 4 hours or overnight. Remove the lavender before churning.
- Step 6: Churn the 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
- Pro tip: For a stronger lavender flavor, steep the dried lavender in the cream mixture for 30 minutes before heating.
- Common mistake and fix: Avoid over-churning the ice cream, as it can become too thick and icy. Churn until the ice cream reaches the consistency of soft serve.
- Pro tip: To prevent ice crystals, store your ice cream in an airtight container with a tight-fitting lid in the coldest part of your freezer.
- Pro tip: For a fun twist, swirl in some honey or chocolate sauce before freezing for a marbled effect.
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 stored in the refrigerator.
Freezing Creamy Honey Lavender Ice Cream Recipe for Summer
No need to freeze before serving.
How to Reheat Without Drying It Out
Oven: Not applicable. Microwave: Not applicable.
Recipe Notes
- Chef tip: For a dairy-free version, substitute the heavy cream and milk with full-fat canned coconut milk and use coconut sugar instead of honey.
- Best substitution: No substitutions for the honey or lavender are recommended, as they are key to the flavor of this ice cream.
- Make-ahead: This ice cream is best made ahead and frozen for at least 2 hours before serving.
- Scaling: This recipe can be doubled or halved depending on your ice cream maker's capacity.
- Troubleshooting: If your ice cream is not churning properly, it may be too warm. Freeze the bowl of your ice cream maker for at least 24 hours before use.
Want to level up this recipe?
High-quality honey — Enhances the natural sweetness of the ice cream → Check price on Amazon
Creamy Honey Lavender Ice Cream Recipe for Summer
Ingredients
Main Ingredients
- Heavy cream
- Whole milk
- Honey
- Eggs
- Dried culinary lavender
Seasonings
- Vanilla extract
- Salt
Optional Toppings
- Fresh berries
- Chocolate sauce
- Whipped cream
Instructions
- Step 1: In a medium saucepan, combine heavy cream, milk, honey, and salt. Heat over medium heat until hot but not boiling.
- Step 2: In a separate bowl, whisk together eggs until light and foamy. Slowly pour the hot cream mixture into the eggs, whisking constantly to temper the eggs.
- Step 3: Pour the mixture back into the saucepan and cook over medium heat, stirring constantly, until it thickens slightly and coats the back of a spoon.
- Step 4: Strain the mixture through a fine-mesh sieve into a clean bowl. Stir in the vanilla extract and lavender.
- Step 5: Chill the mixture in the refrigerator until completely cold, at least 4 hours or overnight. Remove the lavender before churning.
- Step 6: Churn the 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 dairy-free version, substitute the heavy cream and milk with full-fat canned coconut milk and use coconut sugar instead of honey.
- Best substitution: No substitutions for the honey or lavender are recommended, as they are key to the flavor of this ice cream.
- Make-ahead: This ice cream is best made ahead and frozen for at least 2 hours before serving.
- Scaling: This recipe can be doubled or halved depending on your ice cream maker's capacity.
- Troubleshooting: If your ice cream is not churning properly, it may be too warm. Freeze the bowl of your ice cream maker for at least 24 hours before use.
Storage
- Fridge: Store in an airtight container in the freezer for up to 1 week.
- Freezer: No need to freeze before serving.
- Oven reheat: Not applicable.
- Microwave reheat: Not applicable.
- Make ahead: The ice cream base can be made up to 2 days ahead and stored in the refrigerator.
Nutrition Per Serving
- Calories: 320
- Protein: 3g
- Fat: 22g
- Carbs: 28g
- Fiber: 0g
- Sugar: 28g
- Sodium: 20mg
- Cholesterol: 105mg
- Sat. Fat: 13g
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 stored in the refrigerator. The churned ice cream can be frozen for up to 1 week.
This could be due to over-churning or not chilling the mixture enough before churning. Make sure to follow the instructions closely and chill the mixture thoroughly.
Yes, this ice cream is perfect for summer! The floral notes of the lavender and sweetness of the honey create an irresistible combination that's sure to be a hit at your summer gatherings.
Yes, you can make this ice cream without an ice cream maker by freezing the mixture in a shallow pan and stirring it every 30 minutes until frozen.
Maple syrup can be used as a substitute for honey in this recipe. However, it will slightly alter the flavor of the ice cream.
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!
