Creamy Honey Lavender Ice Cream Recipe for Summer
Creamy Honey Lavender Ice Cream is the perfect summer treat. After making this many times, I’ve discovered the trick to a smooth, creamy texture is to heat the honey and lavender together before adding the cream. The result is a fresh, floral ice cream that’s better than store-bought. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Lemon Butter Salmon with Crispy Potatoes and Broccoli and Easy Mediterranean Baked Cod with Tomatoes and Olives.
Why This Creamy Honey Lavender Ice Cream Recipe for Summer Is Pure Comfort
- Easy to make with just a few ingredients
- Unique floral flavor that's perfect for summer
- Smooth, creamy texture that's better than store-bought
- Impress your guests with this homemade 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
- Salt
- Dried culinary lavender
- Salt
- Optional: Fresh berries
- Optional: Chocolate syrup
- Optional: Whipped cream
đź“ť Ingredient Notes
- Dried culinary lavender: Make sure to use culinary lavender, not just any lavender, for food safety and flavor.
đź›’ Tools & Equipment I Recommend
- Ice Cream Maker — Ensures a smooth, creamy texture → See on Amazon
- Instant Read Thermometer — Helps prevent ice crystals and ensures perfect creaminess → See on Amazon
How to Make Creamy Honey Lavender Ice Cream Recipe for Summer
- Step 1: Combine heavy cream, milk, honey, and lavender in a saucepan. Heat until honey dissolves.
- Step 2: Remove from heat, cover, and let steep for 1 hour.
- Step 3: Strain the mixture into a bowl and stir in salt. Chill for at least 2 hours.
- Step 4: Churn the mixture in an ice cream maker according to the manufacturer's instructions.
- Step 5: 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
- Common mistake and fix: Don't overheat the honey mixture. It can cause the honey to caramelize and change the flavor.
- Tip: For a stronger lavender flavor, use 2 tablespoons of lavender.
- Tip: For a lighter ice cream, replace some of the heavy cream with milk.
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: Can be made up to 1 week ahead.
Freezing Creamy Honey Lavender Ice Cream Recipe for Summer
Will keep for up to 1 week.
Recipe Notes
- Chef tip: For a fun twist, add some fresh berries or chocolate chips to the ice cream maker in the last few minutes of churning.
- Best substitution: You can substitute the honey with an equal amount of granulated sugar.
- Make-ahead: This ice cream can be made up to 1 week ahead.
- Scaling: This recipe can be doubled or halved to suit your needs.
- Troubleshooting: If your ice cream is too soft, freeze it for a longer period or use an ice cream stabilizer.
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Creamy Honey Lavender Ice Cream Recipe for Summer
Ingredients
Main Ingredients
- Heavy cream
- Whole milk
- Honey
- Dried culinary lavender
- Salt
Seasonings
- Dried culinary lavender
- Salt
Optional Toppings
- Fresh berries
- Chocolate syrup
- Whipped cream
Instructions
- Step 1: Combine heavy cream, milk, honey, and lavender in a saucepan. Heat until honey dissolves.
- Step 2: Remove from heat, cover, and let steep for 1 hour.
- Step 3: Strain the mixture into a bowl and stir in salt. Chill for at least 2 hours.
- Step 4: Churn the mixture in an ice cream maker according to the manufacturer's instructions.
- Step 5: Transfer to an airtight container and freeze for at least 2 hours before serving.
Notes
- Chef tip: For a fun twist, add some fresh berries or chocolate chips to the ice cream maker in the last few minutes of churning.
- Best substitution: You can substitute the honey with an equal amount of granulated sugar.
- Make-ahead: This ice cream can be made up to 1 week ahead.
- Scaling: This recipe can be doubled or halved to suit your needs.
- Troubleshooting: If your ice cream is too soft, freeze it for a longer period or use an ice cream stabilizer.
Storage
- Fridge: Store in an airtight container in the freezer.
- Freezer: Will keep for up to 1 week.
- Make ahead: Can be made up to 1 week ahead.
Nutrition Per Serving
- Calories: 350
- Protein: 3g
- Fat: 28g
- Carbs: 25g
- Fiber: 0g
- Sugar: 25g
- Sodium: 50mg
- Cholesterol: 100mg
- Sat. Fat: 17g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Creamy Honey Lavender Ice Cream Recipe for Summer FAQs
Yes, this ice cream can be made up to 1 week ahead. Store in an airtight container in the freezer.
This could be due to not chilling the mixture enough before churning, or not churning it long enough. Make sure to chill the mixture for at least 2 hours and churn until the ice cream reaches the consistency of soft-serve.
Yes, this recipe is designed to be made in an ice cream maker. If you don't have one, you can freeze the mixture in a shallow pan, stirring every 30 minutes until frozen.
You can substitute the honey with an equal amount of granulated sugar.
Yes, this ice cream can be frozen for up to 1 week. Store in an airtight container in the freezer.
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!
