Lavender Ice Cream

This unconventional homemade treat is sure to satisfy!

Homemade lavender ice cream.

Lavender Ice Cream

Course Dessert
Cuisine American


  • 2/3 cup half and half
  • 1/3 cup fresh lavender flowers OR 2 tablespoons of dried lavender flowers
  • 2/3 cup sugar
  • 4 egg yolks, lightly beaten
  • 2/3 cup heavy whipping cream


  • In a small saucepan, heat half-and-half to 175°.
  • Remove from heat; add lavender. Cover and steep for 20 minutes.
  • Strain, discarding lavender.
  • Return to the heat; stir in sugar until dissolved.
  • Whisk a small amount of the hot mixture into the egg yolks.
  • Return all to the saucepan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon.
  • Remove from heat.
  • Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes.
  • Stir in whipping cream to form a custard.
  • Press waxed paper onto surface.
  • Refrigerate for several hours or overnight.
  • Fill cylinder of chilled ice cream maker and churn and/or freeze according to manufacturer’s directions.
  • Note: Look for dried lavender flowers in spice shops. If using lavender from the greenhouse or garden, make sure it is pesticide-free.
Keyword ice cream recipe, lavender ice cream
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Beth Herman

Beth Herman is a freelance writer with interests in healthy living and food, family, animal welfare, architecture and design, religion, and yoga. She writes for a variety of national and regional publications, institutions, and websites.

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I wonder how the lavender flavoring would work out in coconut milk based vegan creamsicles and what flavor complements lavender besides lemon.


Sounds pleasant. I must try

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