Lavender Ice Cream Recipe -
Lavender Ice Cream Recipe
  • READY IN ABOUT 7 hrs

Lavender Ice Cream

Recipe by  

"Summery lavender ice cream."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
  • PREP

    10 mins
  • COOK

    20 mins

    6 hrs 50 mins


  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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Reviews More Reviews

Jan 19, 2012

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

Jul 07, 2012

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 expands more than other ice cream recipes I have used. The batch makes about 2 quarts, so I doubled it for my 4 quart freezer. I ended up having to scoop some out when I found it was raising the lid! Next time I'll either make a single batch or freeze a double batch in the 6 quart freezer. I WILL make this one again though!


9 Ratings

Jul 05, 2012

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.

Jul 23, 2012

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 sugar. This ice cream was absolutely wonderful! It was refreshing. My kids felt it tasted a lot like fruit loops of all things. They loved it.

Mar 24, 2013

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 hosted - the food and drinks should be from famous movies (remember "It's complicated"?). Our guests were totally overwhelmed and remember this dish till now.

Jun 20, 2015

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 mixture. It is a very subtle taste of honey, but this ice cream is a prize winner. I am so thrilled!! I also used 1 1/2 tablespoons of lavender because my lavender was not on the stem anymore. Takes a little time to make this, but worth it!!!

Jul 13, 2014

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

May 13, 2014

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.


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  • Calories
  • 368 kcal
  • 18%
  • Carbohydrates
  • 29.9 g
  • 10%
  • Cholesterol
  • 223 mg
  • 74%
  • Fat
  • 26.2 g
  • 40%
  • Fiber
  • 0 g
  • < 1%
  • Protein
  • 5 g
  • 10%
  • Sodium
  • 53 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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