Name: Honey Lavender Ice Cream
Prep time: 20 min
Cook time: 10 min
Total time: 5 h
Cuisine: American
Ingredients: 2 cups heavy cream; 1 cup whole milk; 2 tbsp dried culinary lavender; 1/2 cup honey (mild, such as clover or wildflower); 5 large egg yolks; Pinch of salt; Optional: 1 tsp vanilla extract or 1 tsp lemon zest

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Honey Lavender Ice Cream is a floral, creamy delight that feels both elegant and comforting. I love how the subtle, earthy notes of dried lavender blend seamlessly with the smooth sweetness of honey. It’s a refreshing and unique flavor combo that always makes me feel like I’m indulging in something a little bit special.

Why You’ll Love This Recipe

I like this recipe because it’s simple to make but delivers a flavor that’s anything but ordinary. The lavender isn’t overpowering—it adds a delicate, aromatic touch that perfectly complements the natural sweetness of honey. It’s a sophisticated dessert that’s perfect for warm evenings, fancy dinner parties, or anytime I want to serve something unexpected and memorable. Honey Lavender Ice Cream

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Heavy cream
Whole milk
Dried culinary lavender
Honey (preferably mild, like clover or wildflower)
Egg yolks
Salt
Optional: vanilla extract or lemon zest (for added brightness)

Directions

In a saucepan, I combine the milk, cream, and dried lavender over medium heat. I bring it just to a simmer, then remove from heat and let it steep for 15–20 minutes.
I strain the mixture to remove the lavender and return the infused cream to the saucepan.
In a separate bowl, I whisk the egg yolks and a pinch of salt until smooth.
I slowly pour a bit of the warm cream into the yolks, whisking constantly to temper them, then pour the yolk mixture back into the saucepan.
I cook the custard over low heat, stirring constantly with a wooden spoon, until it thickens slightly and coats the back of the spoon—about 8–10 minutes.
I remove the custard from the heat and stir in the honey (and vanilla or lemon zest if using).
I strain the mixture again for extra smoothness, then chill it in the fridge for at least 4 hours or overnight.
Once fully chilled, I churn it in my ice cream maker according to the manufacturer’s instructions, then transfer it to a container and freeze until firm.

Servings and timing

This recipe makes about 1 quart (8 servings).
Prep time: 20 minutes
Steep time: 20 minutes
Churn time: 20–25 minutes
Chill time: 4+ hours
Total time: About 5 hours

Variations

Sometimes I drizzle extra honey on top when serving, or sprinkle with crushed pistachios for texture. I’ve also folded in bits of white chocolate or paired it with shortbread cookies for a more decadent twist. For a dairy-free version, I’ve used coconut milk and it still turns out creamy and flavorful.

storage/reheating

I store the ice cream in an airtight container in the freezer for up to 2 weeks. To keep it from getting icy, I press parchment paper or plastic wrap directly onto the surface. I let it sit at room temperature for 5–10 minutes before scooping. I never reheat—just scoop and enjoy!

FAQs

Is the lavender flavor strong?

Not at all. I steep just the right amount so the flavor is light and floral without tasting soapy or overwhelming.

Can I use fresh lavender?

I prefer dried culinary lavender because it’s more consistent in flavor, but I’ve used fresh in a pinch. I make sure it’s pesticide-free and use slightly more, since dried is more concentrated.

What kind of honey works best?

I usually use a mild honey like clover or wildflower so it doesn’t overpower the lavender. Stronger honeys can be too bold for this delicate flavor combo.

Do I need an ice cream maker?

It helps with texture, but I’ve made it without. I pour the mixture into a container and stir it every 30 minutes as it freezes for a few hours. It’s not quite as smooth, but still delicious.

Can I make this ahead of time?

Absolutely. I make it a day or two in advance and keep it frozen until ready to serve. The flavor actually deepens over time.

Conclusion

Honey Lavender Ice Cream is a soft, fragrant dessert that feels both fresh and luxurious. It’s not your typical scoop, and that’s exactly why I love it. With its dreamy texture and delicate flavor, it’s perfect for warm days when I want something a little more special than the usual. Whether served on its own or alongside a slice of cake, it always adds a touch of elegance to the moment.