Learn how to make a delectable, old fashioned honey lavender ice cream with or without an ice cream machine- a truly gourmet flavor – from home.

Honey + lavender just blend together like a dream. This ice cream sundae is full of natural summer aesthetic we’re dreaming of. Grab and spoon while this ice cream teleports you to a cozy cottage with idealistic views, where we hear the birds chirping and watch the butterflies enjoying the garden. With simple ingredients every kitchen witch always has on hands, you’ll be satisfying your floral sweet tooth in no time.

I love to make beautiful gourmet ice cream flavors and frozen treats with my ice cream maker, BUT read the note below if you don’t have one – so you can still enjoy this beautiful ice cream flavor!

Looking for where to buy lavender honey ice cream this season?

Recently a colleague discovered a had a blog filled with lavender recipes. “I always love getting lavender ice cream at fancy restaurants” prompted me to share a beautiful and delicious lavender honey ice cream recipe you can make at home. And why not turn it into a sundae? Add a beautiful honey topping with shortbread crumbles to complete this honey lavender ice cream sundae. Instead of searching for this gorgeous, unique recipe near by – make it at home from scratch. I make this ice cream and all of my gourmet flavors, like my homemade bourbon cinnamon ice cream, basil ice cream, or rose ice cream at home with my cuisine art ice cream maker. It’s super affordable and you can make endless recipes!

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 4 egg yolks
• ¾ cup honey
• 2 tablespoons dried culinary lavender
• 1 teaspoon sea salt
• 1 tablespoon vanilla extract

How to make this ice cream in an ice cream maker

• Add all ingredients two a small sauce pan
• On low heat, mix consistently, and slowly simmer and mix for twenty minutes.
• If desired, sieve ingredients into a heat proof container. I personally leave my lavender flowers in.
• Let mixture cool for at least two hours.
• Add ice cream to ice cream maker and churn according to manufactuer’s recommendations. Ours churns for twenty minutes. Ice cream should double in volume and be solid, but soft when done.

Recommendations for serving:

• In vintage bowls or adorable mini buckets
• Drizzled with warm honey
• Sprinkled with lavender granola
• With freshly baked shortbread crumbles, or simply crumble up your favorite shortbread or graham crackers.

For homemade shortbread crumble, simply make your favorite shortbread cookie dough, crumble into small pieces, and bake for 10 minutes in a preheated oven (350 degrees F), or until golden brown. Try baking our Lavender shortbread cookie crust tart with zesty lemon curd and use some leftover cookie crumbles, or our Orange, thyme + rosemary shortbread cookies.

What to serve this ice cream with:

• Lavender shortbread cookie tart
• Lavender buttermilk pancakes
• Lavender honey bars
• Lavender iced coffee

Storing your homemade ice cream:

Homemade ice cream should be stored in a sealed, air tight container that’s easy to scoop from. Because homemade ice creams often aren’t prepared with any preservatives or stabilizers, we like to enjoy ours within two weeks. Otherwise, we find they become difficult to scoop. They will not spoil in the freezer in that time frame though.

How to make this ice cream without a Machine

You’ll need:

• 8×8 metal baking dish
• Spoon for scraping

Start by:

• Create an old fashioned custard ice cream by combining egg yolks, heavy cream, fresh or dried lavender flowers, honey and salt. This combination will yield in a velvety smooth ice cream.
• Slowly mix and simmer the ingredients for twenty minutes, allowing the ice cream to and then letting the mixture cool completely. Do not overheat your mixture as we do not want to cook our eggs, just thicken the mixture for the right consistency.
• Pour mixture into your baking dish.
• Place it in the freezer for 90 minutes.
• Remove from the freezer and whisk the mixture, scraping the sides of the pan well. Use a sturdy whisk or hand mixer to whip the mixture a bit as it begins to freeze.
• Return to the freezer.
• Continue to freeze, checking on ice cream mixture every hour. Break up large ice pieces with your mixer, scraping the sides each time, and then return to freezer.
• After a couple of hours, it should begin thickening to a slushy soft-serve consistency. Once it reaches that stage, you can serve it or cover it with a lid and return to the freeze until firm and scoop able.

Note: Ice cream made without a machine will freeze to a very firm consistency after a day or so in the freezer. However, it will thaw nicely at room temperature after 10-15 minutes and will be perfectly scoop-able.

Now onto the recipe!

I hope this recipe works beautifully for you and is enjoyed for many years to come. Thank you so much for reading. Your visit to my site helped support a small mama run business today. If you enjoyed it, I would be so honored if you would share with your loved ones.

Sending love, fresh baked cookies, and a bouquet of your favorite flowers.

More gourmet ice cream recipes to make with your ice cream maker

• Homemade basil ice cream
• Homemade bourbon cinnamon ice cream
• Homemade rose ice cream