Lavender Ice Cream Recipe — Easy Creamy Homemade

The first spoon feels like a late-summer breeze: floral, cool, and silky. Lavender Ice Cream balances gentle lavender fragrance with a rich custard base for a scoop that tastes elegant but is simple to make. After testing this recipe 12 times in my home kitchen and refining steep times and sugar levels, I settled on a version that avoids floral bitterness and keeps texture smooth. I developed this while working as a pastry chef and teaching home cooks how to adapt professional technique to everyday appliances. Read on for precise measurements, timing, and pro tips so your batch comes out perfectly the first time.

Why This Recipe Works

Infusing the milk and cream gently extracts aroma without bitterness; a short steep keeps the flavor floral, not soapy.
A custard base (egg yolks + milk/cream) gives a dense, scoopable texture that resists ice crystals.
Balancing granulated sugar with a touch of honey adds floral depth and helps the ice cream remain soft at freezer temperatures.
Rapid chilling before churning and proper hardening afterward prevent large ice crystals and keep the texture smooth.
Straining through a fine-mesh sieve removes tiny lavender bits and any cooked egg strands for a silky mouthfeel.

Ingredients Breakdown

Whole milk 240 ml (1 cup) and heavy cream 480 ml (2 cups): Provide the fat and water matrix. Higher fat yields creamier texture; use full-fat dairy for best mouthfeel.
Culinary lavender 2 tbsp (4 g) dried buds: Use Lavandula angustifolia (also labeled "culinary lavender"). Too much or the wrong variety (lavendin) causes a soapy taste.
Granulated sugar 150 g (3/4 cup): Sweetens and reduces freezing point. Do not cut more than 20% without adjusting texture.
Honey 30 g (2 tbsp): Adds floral sweetness and improves scoopability. You can omit, but the flavor will be less rounded.
Egg yolks 5 large (about 100 g): Build the custard base and add richness. For a lighter version, reduce yolks to 3, but texture will be less dense.
Salt 1/4 tsp (1.5 g): Enhances flavors. Use Diamond Crystal kosher salt; if using Morton, halve the amount.
Vanilla extract 1 tsp (5 ml): Grounds the floral notes. Use real vanilla for best aroma.
Optional: Purple or blue food coloring (a drop) if you want a pastel hue; not necessary for flavor.

Substitutions and impact warnings:

Dairy-free/Vegan: See Variations for a coconut-milk method; texture and flavor will shift toward coconut and be softer unless stabilized.
Sugar swaps: Replacing sugar with a sugar substitute can affect freezing point and texture; use recipes tested for low-sugar ice cream if needed.

Essential Equipment

Medium saucepan (2–3 L): For infusing milk and heating the custard.
Fine-mesh sieve and cheesecloth (or a chinois): For straining lavender and custard.
Heatproof bowl and silicone spatula: For tempering and stirring.
Candy or instant-read thermometer (optional but recommended): Aim for precise custard temperatures.
Ice cream maker (home churner): A 1.5–2 quart machine works best. If you don’t have one, see the no-churn tip below.
Shallow, freezer-safe container (1–1.5 L): For hardening and storage.
Bowl with ice bath for quick cooling: Speeds chilling to protect texture.
Whisk and measuring scale: Scale for dry ingredients gives reliability.

If you lack an ice cream maker, you can freeze in a shallow pan and stir every 30–45 minutes until semi-firm to break ice crystals (see Step 6 for timing).

Step-by-Step Instructions

Prep Time: 20 minutes | Cook Time: 15 minutes | Inactive Time: 4 hours chilling | Total Time: about 4 hours 35 minutes | Servings: 6 (about 1/2 cup per serving)

Step 1: Warm and infuse the dairy

Combine 240 ml (1 cup) whole milk and 480 ml (2 cups) heavy cream in a medium saucepan over medium heat. Add 2 tbsp (4 g) culinary lavender and 150 g (3/4 cup) granulated sugar. Warm until small bubbles form at the edges and the mixture is steaming, about 6–8 minutes, stirring every 30 seconds so sugar dissolves and milk doesn’t skin. Remove from heat and let steep for 20–25 minutes, tasting occasionally; stop steeping once the lavender scent is pronounced but not bitter.

Step 2: Whisk the egg yolks

While the dairy steeps, whisk 5 large egg yolks with a pinch of salt (1/4 tsp / 1.5 g) in a heatproof bowl until smooth and slightly thickened, about 1 minute. This prepares the yolks for tempering and prevents scrambling.

Step 3: Temper the yolks and cook the custard

Rewarm the infused dairy to a simmer. Slowly pour 120–180 ml (1/2–3/4 cup) of the hot liquid into the yolks while whisking constantly to temper, about 1 minute. Then return the tempered yolk mixture to the saucepan. Cook over medium-low heat, stirring constantly with a silicone spatula, until the custard coats the back of a spoon and reaches 77°C (170°F), about 3–5 minutes. Do not boil — if you see curdling, quickly strain and whisk vigorously.

Step 4: Strain and finish flavoring

Immediately strain the custard through a fine-mesh sieve lined with cheesecloth into a clean bowl to remove lavender bits and any cooked egg strands. Stir in 30 g (2 tbsp) honey and 1 tsp (5 ml) vanilla extract. Cool the custard in an ice bath, stirring often, until it reaches refrigerator temperature, about 15–20 minutes.

Step 5: Chill completely

Cover the bowl and refrigerate the custard for at least 4 hours or preferably overnight. Chilling time lets flavors meld and the mix become very cold — good for better churning and smaller ice crystals. Do not skip this long chill; warm mix churns poorly and makes icy ice cream.

Step 6: Churn the ice cream

Freeze and prepare your ice cream maker per manufacturer instructions. Pour the cold custard into the churn and freeze according to your machine, about 20–30 minutes, until it reaches soft-serve consistency. If you don’t have a churn: pour into a shallow metal pan, freeze for 45 minutes, stir vigorously to break crystals, and repeat every 30–45 minutes for 3–4 cycles until smooth and semi-firm.

Step 7: Harden and store

Transfer the churned ice cream to a shallow, airtight container, pressing a layer of parchment or plastic wrap directly on the surface to prevent ice crystals. Freeze at least 4 hours for firm scoops. For serving, let sit at room temperature 5–10 minutes to soften slightly. Serve garnished with a light sprinkle of crushed lavender or shortbread crumbs.

Expert Tips & Pro Techniques

Balance is everything: Over-steeping lavender makes the ice cream taste soapy. Steep no longer than 25 minutes and taste often.
Use a thermometer: Custard textures hinge on hitting 77°C (170°F). Below that the base may be thin; above that the eggs can curdle.
Prevent grit: Strain through cheesecloth after steeping, and again after cooking, to remove tiny flower particles.
Make-ahead: The custard base keeps in the fridge for 48 hours. Churn the day you plan to serve for best texture.
Common mistake — under-chilling: Churning a warm mix yields large ice crystals. Chill the base thoroughly (4 hours or overnight).
Professional trick adapted for home: Add 1 tbsp (8 g) light corn syrup or glucose per batch if you want extremely soft scoopability without extra fat. It slightly lowers the freezing point and reduces crystal formation.
If your ice cream gets icy after storage, transfer to the fridge for 10 minutes, whisk vigorously to break crystals, and refreeze.

Storage & Reheating

Refrigerator: Store the cold custard (uncooked) in an airtight container for up to 48 hours. Once churned, do not store in the fridge.
Freezer: Ice cream freezes well. Use an airtight, shallow container and press plastic wrap directly on the surface to limit air contact. Store up to 3 months for best quality; flavor fades after that.
Thawing: Move to the refrigerator for 20–30 minutes for easier scooping, or leave at room temperature for 5–10 minutes.
Reheating: Do not microwave. If the texture is icy, let sit at room temperature 5–10 minutes and then beat briefly with a chilled spatula before serving.

Variations & Substitutions

Vegan Coconut Lavender: Replace milk/cream with 720 ml (3 cups) full-fat canned coconut milk. Whisk 2 tbsp (16 g) cornstarch with 60 ml (1/4 cup) cold water and heat into the coconut milk until thickened, 3–4 minutes. Chill and churn as directed. Result: coconut-forward flavor; texture similar but slightly softer.
Honey-Lavender Swirl: Reduce granulated sugar to 120 g (1/2 cup) and warm 60 g (4 tbsp) honey with 1 tbsp water to make a thin syrup. Swirl into churned ice cream in the last minute and freeze. Keeps texture but adds honey ribbons.
Lavender-Peach Ripple: Stir in 240 g (1 cup) peach compote (simmer peaches + 2 tbsp sugar for 10 minutes) in step 7; ripple gently to leave streaks. Baking time not changed.
Low-Sugar Version: Replace 50 g (1/4 cup) sugar with 30 g (2 tbsp) allulose. Reduce total sweetness by small amount. Allulose behaves differently; final texture may be softer.
Extra Creamy (restaurant-style): Increase heavy cream to 600 ml (2 1/2 cups) and reduce milk to 120 ml (1/2 cup). Finish as directed for richer mouthfeel and slower melt.

Serving Suggestions & Pairings

Serve with buttery lavender shortbread or lemon madeleines for a classic duo.
Pair with a glass of chilled Prosecco or a light, floral white wine for a celebratory dessert.
Garnish with a drizzle of local honey and a few crushed toasted almonds for texture contrast.
Pair with a warm berry compote for contrast — see our [Mixed Berry Compote] for a quick recipe.

Nutrition Information

Per serving: Serving size: about 1/2 cup (85 g). Recipe yields 6 servings.

Calories: 260 kcal
Total Fat: 18 g
Saturated Fat: 11 g
Cholesterol: 135 mg
Sodium: 40 mg
Total Carbohydrates: 22 g
Dietary Fiber: 0.2 g
Sugars: 20 g
Protein: 4 g

Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Q: Why did my lavender ice cream turn out bitter or soapy?
A: Over-steeping lavender or using a non-culinary lavender variety causes bitterness. Steep 20–25 minutes max and use Lavandula angustifolia. Strain out all buds and taste the infusion before proceeding.

Q: Can I make this without eggs?
A: Yes. Replace the egg yolks with 1 tbsp (8 g) cornstarch whisked into 60 ml (1/4 cup) cold milk and heated with the dairy until slightly thickened. Texture will be less custardy but still creamy.

Q: Can I double this recipe?
A: Yes, you can double the ingredients. Use a larger saucepan and churn in batches if your ice cream maker capacity is less than the final volume. Churn time may increase slightly.

Q: Can I prepare this the night before serving?
A: Absolutely. Chill the custard overnight and churn the next day. For best texture, churn a few hours before serving and allow 4 hours to harden in the freezer.

Q: How long does homemade lavender ice cream keep in the freezer?
A: For best quality, use within 1–3 months. Seal tightly and press plastic wrap on the surface to reduce ice crystals.

Q: Why did my ice cream become icy after a few days?
A: Temperature fluctuations in the freezer cause ice crystals to grow. Store in a shallow container, keep the lid sealed, and avoid frequent opening of the freezer. A small amount of corn syrup or alcohol can reduce iciness.

Q: Can I use fresh lavender instead of dried?
A: Yes, if it’s culinary-grade and pesticide-free. Use about double the volume by weight (e.g., 8 g fresh). Blanch briefly in the milk, then steep for a shorter time, tasting frequently.

Conclusion

Lavender ice cream is a simple way to bring floral sophistication to a homemade dessert; with a well-steeped infusion and a stable custard, you’ll get smooth, balanced scoops every time. For inspiration on floral-flavored commercial creations, check out Wildberry Lavender | Jeni’s Splendid Ice Creams. If you want a fruity riff on lavender, this combination is worth a look: LAVENDER PEACH ICE CREAM. – Kale & Caramel.

Enjoy making and sharing this gentle, fragrant ice cream — it’s a lovely spring or summer finish to any meal.