Written by Krissa Jeldy of More than Mundane.

I share Nicole’s love of homemade ice cream and love trying new flavors and creating new recipes in my ice cream maker. There’s something so nice about knowing exactly what’s going into your food, and with ice cream, I love experimenting with different sweeteners other than refined sugar, like maple syrup and honey.

I have been wanting to try making lavender ice cream for awhile now after trying it at several different ice cream shops. I love using lavender in the kitchen and recently made my own Honey Lavender Syrup, which I have been loving in lattes and sparkling water. After having success with my syrup, I decided it was time to attempt the ice cream, and I’m sorry I waited until now!

Contrary to what you may think, using lavender in your sweets does not taste like eating perfume!  This lavender vanilla ice cream is sweet and has the perfectly subtle lavender flavor I love. It’s the perfect Spring-time treat.

You can adjust the lavender flavor to your preference. If you’re not so sure about how you’ll like lavender in your ice cream, start with the smaller amount. Or if you’re a big fan of lavender, go all in!

And if you’re new to the world of homemade ice cream, be sure to read up on all of Nicole’s tips for getting started with homemade ice cream.

Lavender Vanilla Ice Cream

Ingredients:

  • 2 cups heavy cream
  • 1 cup milk
  • 1-2 teaspoons lavender buds
  • 1/2 cup honey
  • 1 teaspoon vanilla

Directions:

In a small saucepan, combine the heavy cream and milk and heat on low. Add in the lavender buds, crushing them with your fingers as you put them in to release their oils. Heat on low, stirring regularly and making sure not to let it boil. Once it begins to steam, turn the heat off and let it steep for about 10-15 minutes.

Add the 1/2 cup honey to a mixing bowl (or for ease of pouring later, add to a 4 cup liquid measuring cup). Strain the lavender buds out of the cream mixture as you pour the cream in with the honey. Add the 1 teaspoon vanilla and whisk briskly until thoroughly combined.

Put in refrigerator to chill for a few hours or overnight. Make sure it chills completely before adding it to your ice cream maker. Follow the directions on your ice cream maker to freeze. Once the mixture is done, put it into containers and allow it to harden further in the freezer if desired.

Notes:

**I buy my lavender from Mountain Rose Herbs,  but you can also find it at your local health food store.

I think this ice cream would pair wonderfully with lavender shortbread. Or try topping it with some fresh blackberries and enjoy!

What do you think about using lavender in the kitchen? Have you used lavender in cooking or baking before?