Lavender ice cream is one of those desserts that feels downright fancy but is surprisingly simple to make. Imagine a scoop of creamy goodness with a soft floral twist, like taking a bite out of Provence’s lavender fields. It’s comforting, indulgent, and a little bit unexpected.
This version gets a natural boost of sweetness from honey and monk fruit, making it feel more balanced—not overly sugary. Whether you’re looking to wow dinner guests or just treat yourself, this lavender ice cream is a dreamy way to mix up your dessert game.
Quick Recipe Snapshot
- Prep Time: 20 minutes
- Total Time: 24 hours 20 minutes (yep, it needs to freeze overnight!)
- Servings: About 1 pint (4–6 servings)
- Difficulty: Beginner-friendly, especially if you have an ice cream maker.
- What You’ll Need:
- Medium saucepan
- Fine strainer
- Mixing bowl
- Whisk
- Ice bath (fancy name for a bowl with ice water)
- Ice cream machine (like a Ninja CREAMi™)
Heads-up:
This recipe needs some freezer time—24 hours for the base to chill. The good news? You can store the finished ice cream for up to two weeks for later indulgence.
Ingredients Breakdown
Here’s what you need to whip up this floral delight:
- 1 cup whole milk: Keeps it creamy without being too heavy.
- 1 cup heavy cream: Because rich and smooth desserts are non-negotiable.
- 2 tablespoons dried lavender: Make sure it’s culinary-grade! Regular lavender (the kind for your garden) can taste bitter.
- 2 tablespoons honey: Enhances the floral vibe while keeping things sweet.
- 6 tablespoons monk fruit sweetener: A nice sugar-free option that balances the honey.
- 1/8 teaspoon salt: A tiny pinch goes a long way to make the flavors pop.
Substitution Ideas:
- Going dairy-free? Use coconut milk or cashew cream instead.
- No honey? Swap it for maple syrup or agave to make it vegan.
- Don’t have monk fruit sweetener? Regular sugar or stevia works too.
Step-by-Step Instructions
Ready? Let’s make it happen:
Step 1: Heat the Milk and Cream
Pour the milk and cream into a saucepan and heat over medium. You’re looking for it to get warm and steamy—don’t let it boil! This takes about 5 minutes.
Step 2: Add the Lavender
Once warm, take the pan off the stove and stir in the lavender. Let it steep for about 20 minutes. This is when the magic happens—the lavender infuses its floral aroma. Don’t leave it too long, though, or it might taste bitter.
Step 3: Strain and Sweeten
Strain the mixture into a bowl to catch all the lavender bits (you don’t want them in the final ice cream). While it’s still warm, whisk in the honey, monk fruit sweetener, and salt until everything dissolves. Give it a taste—adjust the sweetness if needed.
Step 4: Cool It Down
Set the bowl in an ice bath (or chill it in the fridge) until it’s at room temperature. Once cool, pour it into a freezer-safe container (or the container for your ice cream maker). Cover and freeze overnight.
Step 5: Churn It Up
The next day, take it out and churn it in your ice cream maker according to the manufacturer’s instructions. If you’re using a Ninja CREAMi™, pop it in and select the “ICE CREAM” setting. In about 5 minutes, you’ll have creamy perfection.
Step 6: Dig In!
Scoop it into bowls or cones, drizzle with a little extra honey, and enjoy!
Customization Tips
Love experimenting? Try one of these tweaks!
- Add vanilla: A splash of vanilla extract (or vanilla bean paste) will give it more depth.
- Mix-ins: Want some texture? Stir in white chocolate chips or crushed pistachios after churning.
- Citrus twist: Add a little lemon zest for a bright pop of flavor.
For Different Diets:
- Vegan: Use coconut milk and swap honey for agave syrup.
- Lower-calorie: Skip the honey and stick with monk fruit sweetener alone.
How to Serve and Store
Serve Like a Pro:
Lavender ice cream goes well with light desserts—think lemon tarts, shortbread cookies, or fresh berries. Want to impress? Garnish with edible flowers or a sprinkle of crushed nuts.
Storing Leftovers:
Scoop extras into an airtight container and freeze for up to two weeks. Putting plastic wrap directly on the surface before sealing helps avoid ice crystals. When you’re ready to eat, let it sit at room temp for 5–10 minutes to soften up.
And there you have it! This lavender ice cream isn’t just dessert—it’s an experience. It’s soothing, luxurious, and simple enough to make at home. Whether you’re dreaming of sunlit lavender fields or just need a fresh twist for your sweet tooth, this recipe is sure to deliver.
Happy scooping!
PrintLavender Ice Cream
Lavender ice cream is a creamy, floral treat that brings the soothing aroma of lavender into a delicious dessert. This recipe uses honey and monk fruit sweetener for a naturally balanced sweetness, making it both indulgent and light. Perfect for summer evenings or as a unique addition to any dessert table, this ice cream is a delightful way to explore the subtle elegance of lavender.
- Prep Time: 20 minutes
- Cook Time: None
- Total Time: 24 hours 20 minutes (includes freezing time)
- Yield: 4–6 servings (1 pint) 1x
- Category: Dessert
- Cuisine: Modern
Ingredients
- 1 cup whole milk: Adds creaminess without being too heavy.
- 1 cup heavy cream: For a rich and smooth texture.
- 2 tablespoons dried lavender: Use culinary-grade lavender to avoid bitterness.
- 2 tablespoons honey: Enhances the floral flavor with natural sweetness.
- 6 tablespoons monk fruit sweetener: A low-calorie sugar alternative.
- 1/8 teaspoon salt: Balances and enhances the flavors.
Substitutions:
- Replace honey with agave syrup or maple syrup for a vegan option.
- Swap monk fruit sweetener with granulated sugar or stevia if preferred.
- Use coconut milk and cream for a dairy-free version.
Instructions
In a medium saucepan, combine the whole milk and heavy cream. Heat over medium heat until you see gentle wisps of steam, but do not let it boil.
Add the dried lavender to the warm mixture and stir gently. Let it steep for 20 minutes off the heat, allowing the floral aroma to infuse into the base.
Pour the mixture through a fine-mesh strainer into a medium bowl to remove lavender buds. Whisk in honey, monk fruit sweetener, and salt until fully dissolved.
Transfer the mixture to an empty Ninja CREAMi™ Pint (or any freezer-safe container). Place it in an ice bath to cool completely, then cover with a lid and freeze for at least 24 hours.
Remove the frozen pint from the freezer and process in your Ninja CREAMi™ using the “ICE CREAM” setting (or churn in your ice cream maker according to its instructions).
Scoop into bowls or cones and serve immediately for a creamy, aromatic dessert.
Notes
Serving Suggestions:
- Pair with fresh berries or shortbread cookies for an elegant dessert.
- Drizzle with additional honey or garnish with edible flowers for presentation.
Tips & Tricks:
- Avoid over-steeping lavender to prevent bitterness; stick to 20 minutes for optimal flavor.
- Use an ice bath to cool the base quickly and maintain freshness before freezing.
Storage & Reheating:
- Store leftover ice cream in an airtight container in the freezer for up to two weeks. To prevent ice crystals, press plastic wrap directly onto the surface before sealing.
- Let frozen ice cream sit at room temperature for 5–10 minutes before scooping for easier serving.
