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Lavender Ice Cream


"Summery lavender ice cream."
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6 h 50 m servings 368 cals
Original recipe yields 12 servings


  • Calories:
  • 368 kcal
  • 18%
  • Fat:
  • 26.2 g
  • 40%
  • Carbs:
  • 29.9g
  • 10%
  • Protein:
  • 5 g
  • 10%
  • Cholesterol:
  • 223 mg
  • 74%
  • Sodium:
  • 53 mg
  • 2%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

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  1. Heat the milk and lavender in a 3-quart saucepan over low heat until warmed through. Remove from heat, and allow lavender to infuse for about 20 minutes. Remove flowers.
  2. Beat the egg yolks and sugar together in large bowl. Whisk the lavender-infused milk into the egg mixture, then pour it back into the saucepan. Heat the mixture over low heat, whisking constantly, until the mixture thickens and can coat the back of a spoon, 7 to 10 minutes. Remove from heat, and cool slightly, about 5 minutes. Stir in the heavy cream. Transfer the mixture to a bowl, and chill in refrigerator at least 4 hours.
  3. Pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Transfer ice cream to a lidded container; cover surface with plastic wrap and seal. For best results, ice cream should be place in the freezer at least 2 hours or overnight.

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Read all reviews 12
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This sounds amazing! I go to a lavender farm where I live and buy fresh french lavender! Can't wait to make this;p

Rich, creamy, delicious! I didn't have lavender blooms so I added two drops of FOOD GRADE lavender essential oil to the mix after the heating was finished. It turned out wonderfully! It also ...

A wonderful summery ice cream. I may suggest just a touch less sugar though. My family loved it (even those who are less adventurous eaters)! Definitely making this one again.

I followed this recipes directions exactly using our farm fresh raw goats milk in place of both the milk and heavy cream called for in it. I used our duck egg yolks and used the full amount of s...

OMG!!! This is my first attempt at homemade ice cream and this recipe is out of this world!!! I did everything as the directions said, but I added 2 tablespoons of honey to the milk/lavender m...

I added more lavender and it was still very faint flavoring. Excellent.

This was delicious! As lavender isn't in season at the moment I used 1.5 tablespoons of dried lavender which was very subtle. I'll use 2 rounded tablespoons next time.

This is an excellent recipe. I used a teaspoon of dry lavender which I bought in Amazon. I put twice less sugar. The outcome was delicious. We served lavender ice cream in the theme party we hos...

Everyone liked it and I did change it a bit, but only because lavender is out of season. I made it exactly as written. To substitute the lavender, I used my own lavender extract (take a half bot...