Discover the magic of rich and creamy honey lavender ice cream! This recipe unveils the perfect blend of sweet honey and aromatic lavender for a unique treat.

Ever find yourself wandering down the ice cream aisle, overwhelmed by the sea of vanilla and chocolate, yearning for something that screams “I’m unique!”?

Well, buckle up, buttercup, because we’re about to leave Plain Jane behind! I’m sharing a honey lavender ice cream recipe that’s so easy to whip up, it’ll make your head spin — and not from a brain freeze.

This no-churn masterpiece is the culinary equivalent of hitting the flavor jackpot. It combines the sweet, comforting embrace of honey with the subtle, floral notes of lavender, creating a symphony of tastes that’ll have your taste buds dancing the cha-cha.

And the best part? You don’t need any fancy equipment. You can keep your ice cream churner in the attic next to your unused gym equipment and that guitar you swore you’d learn to play.

So, if the idea of creating your very own batch of honey lavender ice cream from the comfort of your kitchen sounds as thrilling as finding extra fries at the bottom of your takeout bag, then you’re in the right place.

This blog post is your golden ticket to becoming the ice cream wizard you always knew you could be. Who needs the ice cream truck when you’ve got this summer dessert up your sleeve?

Let’s get down to the nitty-gritty and unveil the secrets to crafting this heavenly treat. Trust me; once you’ve tasted the magic of this homemade ice cream, you’ll be serving it at every backyard bash, family gathering, and Netflix binge watching session in the near future.

Ready to be the hero of your own ice cream saga? Keep scrolling, and let’s make some sweet magic happen!

Making No Churn Ice Cream

You’re going to make this treat in a few simple steps. Scroll to the bottom for the recipe, or get a few frequently asked questions before that. Enjoy!

What does no churn ice cream mean?

No churn means that you’re not going to use an ice cream maker. An ice cream maker keeps the ingredients turning over so that while your dessert is chilling, no ice crystals form (and it remains soft).

With no churn you’ll still be stirring the ingredients with a mixer, but there is no churning process required. I love it because – easy.

Is no churn ice cream real ice cream?

Yes, because no churn uses heavy cream (along with other ingredients). Ice cream is basically sugar and frozen cream, so no churn qualifies, at least in my book.

*Make sure to use good quality ingredients this recipe. I recommend high quality, fresh dairy products and pure (not imitation) extracts for the best results.

Have fun and enjoy the process of creating delicious frozen treats! Here’s what you’re going to need for this honey lavender ice cream.

Ingredients

5 egg yolks
6 tablespoons white granulated sugar
1/4 cup honey
1/4 cup lavender syrup (Torani Brand)
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1 1/2 cups heavy whipping cream
Purple food coloring
Optional toppings – mixed berries, additional honey

Tools

Metal mixing bowl (or large bowl that will stay cold)
Hand or stand mixer
Spoon
Loaf pan – used for this recipe is 8.8″ x 4.8″ and 2.8″ tall

Tips and Thoughts for This Recipe

Make sure your bowl and mixer attachments are cold before starting this recipe.

If you plan to make a lot of ice cream, invest in some reusable containers. They make freezing easy.

Your ice cream will have the best flavor if enjoyed as soon as it’s ready, but it can last for several weeks or months if you store it properly.

Pressing plastic wrap against the surface helps prevent freezer burn (in addition to putting a lid on the top).

Get the printable recipe for this treat below:

Honey Lavender Ice Cream

Enjoy your own homemade honey lavender ice cream with this recipe. You'll love the unique flavors of this frozen treat.

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Prep Time: 30

Cook Time: 8 30

Total Time: 9

Servings: servings

Ingredients

5 egg yolks
6 tablespoons granulated sugar
1/4 cup honey
1/4 cup lavender syrup Torani Brand
1/2 teaspoon pure vanilla extract
1/4 teaspoon salt
1 1/2 cups heavy whipping cream
food coloring purple

Instructions

[mv_schema_meta name="Whisk Together Eggs, Sugar, Honey, Syrup, Vanilla, and Salt"]In a medium saucepan add the yolks, sugar, honey, lavender syrup, vanilla, and salt. Whisk together before turning on the heat. Once mixed, turn on medium heat.
[mv_schema_meta name="Stir as it Turns to Custard"]Continue to whisk the mixture as it heats up, only stopping once the mixture becomes a thick pudding like custard.
[mv_schema_meta name="Refrigerate for 30 Minutes"]Refrigerate for 30 minutes, to chill the mixture and allow the custard to thicken even more.
[mv_schema_meta name="Whip the Heavy Cream to Stiff Peaks"]In a separate bowl add the heavy whipping cream and beat with a hand mixer until stiff peaks are formed. Place this in the fridge until the egg mixture finishes chilling.
[mv_schema_meta name="Combine Egg Mixture and Whipped Cream"]Once chilled, stir the egg mixture. Add this to the whipped heavy cream a few tablespoons at a time, folding together between each addition. Continue until the two are completely combined.
[mv_schema_meta name="Add the Food Coloring"]Add a few drops of purple food dye. Fold into the mixture until evenly distributed. Add more or less drops based on desired purple color.
[mv_schema_meta name="Add to a Loaf Pan"]Transfer to the loaf pan, smooth the top, and place in the freezer. Let freeze for at least 8 hours.
[mv_schema_meta name="Scoop and Serve"]Scoop and serve. Top with extra honey and or mixed berries.