Creamy Honey Lavender Ice Cream Recipe for Summer
Creamy Honey Lavender Ice Cream for Summer – The perfect blend of sweet honey and fragrant lavender creates a refreshing treat that’s perfect for summer. After making this many times, I’ve discovered that using high-quality honey and dried lavender makes all the difference. The scent of fresh lavender and the sweetness of honey will transport you to a cozy summer evening. Try it with my Easy No-Bake Chocolate Cherry Cream Pie for a perfect summer dessert combination. If you love recipes like this, you’ll also enjoy Easy No-Bake Chocolate Cherry Cream Pie Recipe and Classic Hawaiian Loco Moco Recipe with Mushroom Gravy.
Why This Creamy Honey Lavender Ice Cream Recipe for Summer Is Pure Comfort
- Easy to make with simple ingredients
- Unique honey lavender flavor combination
- Perfect for summer cookouts and BBQs
- Better than store-bought ice cream
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
- Dried culinary lavender
- Egg yolks
- Vanilla extract
- Salt
- Optional: Fresh berries
- Optional: Chocolate chips
- Optional: Whipped cream
📝 Ingredient Notes
- Honey: Use high-quality honey for the best flavor.
- Dried culinary lavender: Ensure the lavender is food-grade and finely ground for better distribution in the ice cream.
🛒 Tools & Equipment I Recommend
- Ice cream maker — Ensures smooth, creamy ice cream every time. → See on Amazon
- High-quality honey — Enhances the flavor of the ice cream. → See on Amazon
How to Make Creamy Honey Lavender Ice Cream Recipe for Summer
- Step 1: In a saucepan, combine heavy cream, milk, honey, and dried lavender. Heat over medium heat until hot but not boiling.
- Step 2: In a separate bowl, whisk together egg yolks and salt until pale and thick. Slowly pour the hot cream mixture into the egg yolks, 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 enough to coat the back of a spoon.
- Step 4: Strain the mixture through a fine-mesh sieve into a clean bowl. Stir in vanilla extract and let it cool to room temperature. Cover and refrigerate for at least 2 hours or overnight.
- Step 5: Churn the mixture in an ice cream maker according to the manufacturer's instructions. Transfer the ice cream 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
- Common mistake and fix: Be sure to temper the eggs by slowly pouring the hot cream mixture into the egg yolks while whisking constantly to prevent them from scrambling.
- : For a stronger lavender flavor, use 2 tablespoons of dried culinary lavender.
- : To make this recipe without an ice cream maker, pour the chilled mixture into a deep baking dish and place in the freezer. Stir the mixture every 30 minutes until it's frozen.
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 refrigerated.
Freezing Creamy Honey Lavender Ice Cream Recipe for Summer
No need to freeze before storing in the freezer.
How to Reheat Without Drying It Out
Oven: Not applicable for ice cream. Microwave: Not applicable for ice cream.
Recipe Notes
- Chef tip: For a dairy-free version, substitute the heavy cream and milk with canned coconut milk.
- Best substitution: No substitutions for honey or dried culinary lavender are recommended for the best flavor.
- Make-ahead: The ice cream base can be made up to 2 days ahead and refrigerated.
- Scaling: This recipe can be doubled or halved depending on your needs.
- Troubleshooting: If the ice cream is too soft, freeze it for an additional hour or two. If it's too hard, let it sit at room temperature for a few minutes before serving.
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
- Heavy cream
- Whole milk
- Honey
- Dried culinary lavender
- Egg yolks
Seasonings
- Vanilla extract
- Salt
Optional Toppings
- Fresh berries
- Chocolate chips
- Whipped cream
Instructions
- Step 1: In a saucepan, combine heavy cream, milk, honey, and dried lavender. Heat over medium heat until hot but not boiling.
- Step 2: In a separate bowl, whisk together egg yolks and salt until pale and thick. Slowly pour the hot cream mixture into the egg yolks, 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 enough to coat the back of a spoon.
- Step 4: Strain the mixture through a fine-mesh sieve into a clean bowl. Stir in vanilla extract and let it cool to room temperature. Cover and refrigerate for at least 2 hours or overnight.
- Step 5: Churn the mixture in an ice cream maker according to the manufacturer's instructions. Transfer the ice cream 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 canned coconut milk.
- Best substitution: No substitutions for honey or dried culinary lavender are recommended for the best flavor.
- Make-ahead: The ice cream base can be made up to 2 days ahead and refrigerated.
- Scaling: This recipe can be doubled or halved depending on your needs.
- Troubleshooting: If the ice cream is too soft, freeze it for an additional hour or two. If it's too hard, let it sit at room temperature for a few minutes before serving.
Storage
- Fridge: Store in an airtight container in the freezer for up to 1 week.
- Freezer: No need to freeze before storing in the freezer.
- Oven reheat: Not applicable for ice cream.
- Microwave reheat: Not applicable for ice cream.
- Make ahead: The ice cream base can be made up to 2 days ahead and refrigerated.
Nutrition Per Serving
- Calories: 270
- Protein: 3g
- Fat: 22g
- Carbs: 20g
- Fiber: 0g
- Sugar: 18g
- Sodium: 50mg
- Cholesterol: 150mg
- 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 refrigerated. Once churned, store the ice cream in an airtight container in the freezer for up to 1 week.
This could be due to not churning the ice cream long enough or not freezing it for a sufficient amount of time. Ensure you follow the instructions closely and allow the ice cream to freeze for at least 2 hours before serving.
No, an air fryer is not suitable for making ice cream.
Maple syrup can be used as a substitute for honey, but it will slightly alter the flavor of the ice cream.
No, an oven is not suitable for making ice cream. An ice cream maker or freezing the mixture in the freezer while stirring it every 30 minutes is recommended.
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!
