This homemade lavender ice cream combines honey and edible lavender flowers to produce a delicate, floral frozen dessert that evokes warm spring afternoons.
This lavender and honey ice cream is a subtle, floral option for spring and early summer. The base is infused with edible dried lavender flowers, giving a gentle perfumed note that pairs beautifully with mild honey.
Why you’ll love this recipe
- Real edible lavender flowers for a natural floral flavour.
- A gentle purple tint, ideal for special occasions like Mother’s Day.
- A unique, elegant taste that works well at garden parties or with afternoon tea.
Ingredients
Edible dried lavender flowers: Use only edible lavender labeled for culinary use. Avoid blends that mix lavender with black tea or other ingredients.
Honey: Choose a mild honey so it complements, not overpowers, the lavender.
Granulated sugar: Regular white sugar works best; caster sugar is an acceptable substitute.
Thickened cream: Around 34% fat (heavy cream or whipping cream are fine alternatives).
Milk: Full-fat milk (about 3.5% fat) gives the best texture and mouthfeel.
Tapioca starch: Helps thicken and stabilise the ice cream. Arrowroot or cornflour can be used in the same amount if needed.
Optional: Purple food colouring to enhance the pastel hue; naturally the ice cream is a pale creamy colour.
How to make lavender ice cream
See the recipe card at the end for exact ingredient amounts and structured instructions.
Measure the milk. Reserve about two tablespoons to mix with the tapioca starch and make a slurry.
Combine the cream, granulated sugar and honey in a small saucepan. Warm gently over low heat, stirring until sugar and honey dissolve; do not boil.
Whisk the tapioca slurry into the warm cream mixture, cook for a minute or two while stirring, then remove from heat and allow to cool.
Place the remaining milk in a bowl or jug, add the edible lavender flowers, and stir. Cover and steep in the fridge for about 15 minutes. Strain, pressing the flowers to extract the lavender-flavoured milk, then reserve the infused milk.
Stir the lavender-infused milk into the cooled cream base. If using purple food colouring, add a few drops now and mix until evenly coloured. Cover and chill the mixture in the fridge for at least four hours, preferably overnight, to allow flavours to meld.
Hot tip: If you don’t have purple food colouring, blend three drops of red with one drop of blue to make a pastel purple. Adjust quantities to reach your preferred shade.
Chill your ice cream storage container in the freezer. If using an ice cream machine with a built-in chiller, switch it on about ten minutes before churning. Otherwise remove the frozen freezer bowl just before churning.
Pour the chilled mixture into your churner and process until it reaches soft-serve consistency. Transfer the churned ice cream to the chilled container and freeze until firm.
How to serve
Serve this lavender flower ice cream in bowls or cones. A light drizzle of honey is a lovely finishing touch.
Note on decoration: photos often show dried lavender sprinkled on top for effect, but whole dried lavender flowers are not pleasant to eat. Use the flowers to infuse flavour, but avoid scattering them on portions you plan to eat.
How to store
Freezer: Keep in an airtight container for up to a month. It will remain safe beyond that but may develop ice crystals and lose some creaminess.
Tips for success and frequently asked questions
Where can I get edible lavender flowers?
Edible lavender is available from specialty tea shops and many online retailers. If purchasing lavender tea, ensure it contains only lavender flowers and no added tea blends.
Does the lavender variety matter?
Yes. English (Lavandula angustifolia) varieties are generally sweeter and better for cooking; some French lavenders can be sharper or slightly medicinal. If the lavender smells soapy or medicinal, use less or choose a different source.
Can I use fresh lavender?
Fresh lavender can work but ensure it has not been treated with pesticides or other chemicals. Dried culinary lavender is the most reliable option.
Is the food colouring necessary?
No. The ice cream will be a very pale creamy colour without colouring. Brewed lavender gives a yellowish tint rather than purple, so colouring is only for visual effect.
Can I omit the honey?
Yes. Replace the honey with an equal amount of sugar and consider adding a small amount of glucose syrup (about 1¼ flat teaspoons / 10 g) to help prevent the ice cream from freezing too hard.
My ice cream lacks lavender flavour — what can I do?
If the infused flavour is weak, try increasing the amount of edible lavender next time or use a food-grade lavender extract (a drop or two) to boost the aroma. Never use non-food-grade essential oils.
Have you made this recipe? Share your experience in the comments and tag me on Instagram so I can see your creations!
More yummy floral dessert inspiration!
Try other floral or herb-infused ice creams for variety, such as rose or pandan, or explore mint or Earl Grey flavours for a different twist.
If you post photos, please tag the Instagram account so the author can see your results.
If you try the recipe, please leave a rating and comment — it helps others discover it.
📋 Recipe
Lavender Ice Cream
Equipment
- ice cream churner
Ingredients
- 2 teaspoons (5 g) tapioca starch
- 1 & ½ cups (375 ml) full cream milk
- 1 & ¾ cups (440 ml) thickened cream
- ½ cup (120 g) granulated sugar
- 1 flat teaspoon mild-tasting honey
- ½ cup (30 g) lightly packed dried, edible lavender flowers
Optional
- Several drops purple food colouring (optional — mix three drops red to one drop blue as a guide)
Instructions
- Measure the milk and remove about two tablespoons to a small bowl for the tapioca slurry.
- Infuse the remaining cold milk with the edible lavender: combine, chill for 15 minutes, then strain and press the flowers to extract the milk. Chill until needed.
- Make slurry: Stir the tapioca starch into the reserved milk until smooth.
- Heat: Add cream, sugar and honey to a small pot. Warm until just starting to bubble, then reduce heat and stir until dissolved.
- Combine: Stir the tapioca slurry into the warm cream mixture, cook briefly, then remove from heat and cool.
- Mix: Stir the lavender-infused milk into the cooled base (add colouring if using). Cover and chill for at least four hours, ideally overnight.
- Prepare churner: Chill your ice cream container. If using a self-chilling machine, power it on about ten minutes before churning.
- Churn: Pour the chilled mixture into the machine and churn until soft-serve consistency is reached.
- Freeze: Transfer the churned ice cream to a chilled container and freeze until firm.
- Scoop and enjoy.
Notes
- The dried lavender should provide the flavour, but if you prefer a stronger note, consider a tiny amount of food-grade lavender extract.
- You can skip food colouring for a natural pale cream colour.
Nutrition
Carbohydrates: 26 g
Protein: 4 g
Fat: 27 g
Saturated Fat: 17 g
Sugar: 25 g
Nutritional Disclaimer
Nutrition info is an estimate based on a database and may vary by brand. For precise values, calculate using the specific products you use.
Let us know how it was!
Join the community!
Like Keep Calm and Eat Ice Cream on Facebook for more recipes
