Published: by Kayla Burton · This post may contain affiliate links · 11 Comments
Lavender Honey Ice Cream is an easyno churn ice cream recipe with honey and a beautiful, floral flavor from lavender syrup. This lavender ice cream is a pretty purple color, just like fresh lavender flowers.
5 from 8 votes
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Lavender honey lattes are my favorite drink to start my mornings with! I drink them hot in the winter and iced in the summer. Now that summer is approaching, I got an idea to make this latte into an ice cream flavor! This Lavender Honey Ice Cream is so easy to make and it's no churn so it's made without an ice cream maker!
Jump to:
- Why You'll Love This Recipe
- Recipe Ingredients
- Step by Step Instructions
- Expert Baking Tips
- How to Make a Lavender Honey Affogato
- Common Questions
- Storage
- More Recipes You'll Love
- 📖 Recipe
- 💬 Comments
Why You'll Love This Recipe
- Learn how to make ice cream without a machine!
- You'll only need 6 ingredients.
- This lavender ice cream recipe uses lavender syrup which can also be used to make my lavender berry sweet rolls.
- It'sno-churn ice cream without sweetened condensed milk. I first tried to make this with sweetened condensed milk but the flavor of it was too strong, so I decided to leave it out and use a custard base instead!
Recipe Ingredients
You'll need the following ingredients to make this delicious Lavender Honey Ice Cream:
Ingredient Notes:
- Heavy whipping cream is used to make whipped cream, which gets folded into the ice cream base for the perfect creamy texture.
- Egg yolks add richness to the honey ice cream.
- Lavender syrup gives the honey lavender ice cream its distinct floral flavor.Torani and Monin are great brands that make this!
- Honey adds sweetness and pairs perfectly with the lavender flavor.
- Purple food coloring is optional but recommended to give your ice cream thatdistinct lavender color. The ice cream color will vary based on the food coloring used and its quantity. I used Favorite Day Neon Gel Food Colors here!
See recipe card below for a full list of ingredients and measurements.
Substitutions & Variations
- Toss in some mixed berries for a wildberry lavender ice cream variation.
- Use the honey lavender ice cream to make affogato - see instructions below.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
Step by Step Instructions
Before you start:place a clean, dry loaf pan in the freezer.
Step 1: Mix the egg yolks, granulated sugar, honey, lavender syrup, and purple food coloring in a saucepan over low heat until the mixture reaches 160°F. Pour the mixture through a sieve into a heat-resistant bowl. Place it in the fridge to cool.
Step 2: Whisk the cold heavy whipping cream until stiff peaks form. This is when the cream is thick enough to hold its shape when you lift out the whisks!
Step 3: Give the cold yolk mixture a good whisk. Then fold in the whipped cream, ⅓ at a time, until just combined.
Step 4: Pour the mixture into the chilled loaf pan and freeze overnight.
Expert Baking Tips
- Don't preheat your pot before adding the ingredients to it! You'll want to gradually heat the yolk mixture so that they don't cook like a hard-boiled egg.
- Strain the warm yolk mixture 1-2 times to make sure it's nice and smooth.
- Be careful not to overmix and deflate the whipped cream when folding it into the ice cream base. Only fold until just combined and no streaks of whipped cream remain.
- Use a shallow pan to freeze the ice cream in to make sure it freezes all the way through.
- Place the filled pan in the back of the freezer to chill faster.
How to Make a Lavender Honey Affogato
An affogato is ice cream served with a shot of espresso poured over the top. This ice cream makes a delicious affogato that tastes like a lavender honey latte!
- Place one or two scoops of lavender honey ice cream into a bowl or mug.
- Pour a shot of espresso over the top, and enjoy! If you prefer less melted ice cream, you can also chill the shot of espresso before pouring it over your ice cream.
You can see here that the ice cream is a deeper purple than in the other photos. This is because I used a different brand of food coloring (Americolor) and more of it!
Common Questions
Does thisice cream recipe with honey have to freeze overnight?
It is highly recommended to ensure it freezes all the way through.
Does this no churn ice cream use sweetened condensed milk?
No. Unlike many no churn ice cream recipes, this lavender ice cream recipe without an ice cream maker uses egg yolks instead.
Do I need an ice cream maker for this recipe?
No - that's the beauty of a no churn recipe!
Storage
Cover and store the lavender honey ice cream in the freezer for up to 1 month.
More Recipes You'll Love
- Best Lavender Shortbread Cookies
- Lavender Berry Sweet Rolls
- Cherry Amaretto Ice Cream
- Chocolate Malted Crunch Ice Cream
📖 Recipe
Lavender Honey Ice Cream
Kayla Burton
This Lavender Honey Ice Cream recipe is a made without an ice cream maker or sweetened condensed milk! It's easy, creamy, and delicious!
5 from 8 votes
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Prep Time 30 minutes mins
Cook Time 0 minutes mins
Chilling Time 8 hours hrs
Total Time 8 hours hrs 30 minutes mins
Course Dessert
Cuisine American
Servings 4 servings
Calories 564 kcal
Equipment
8x4 or 9x5 inch loaf pan (or a shallow metal pan)
Mixing bowls
See AlsoHow to Make Almond PasteSmall/medium saucepan
Fine mesh sieve
Measuring spoons
Measuring cups
Whisk
Spatula
Electric hand or stand mixer with whisk attachment
Kayla's Top TipWeigh dry ingredients in grams (g) with a food scale for best results!
Ingredients
- 1½ cups (354.88 ml) heavy whipping cream cold
- 5 large (5 large) egg yolks
- 6 tablespoons (75 g) granulated sugar
- ¼ cup (¼ cup) honey
- ¼ cup (¼ cup) lavender syrup
- ¼ teaspoon (¼ teaspoon) salt
- ½-2 teaspoon (½ teaspoon) purple food dye optional but recommended; more/less depending on color preference
Instructions
Place a clean & dry loaf pan in the freezer.
Mix the yolks, sugar, honey, lavender syrup, salt, and purple dye in a small/medium saucepan.
Stir constantly over low heat until the mixture reaches 160°F.
Pour the mixture through a fine mesh sieve into a heat-resistant bowl. Let it cool in the refrigerator so that it's cold when you mix it into the whipped cream.
In a large mixing bowl, whisk the cold heavy whipping cream to stiff peaks. I recommend using a hand or stand mixer with whisk attachment for this step.
Place this in the refrigerator as well until the yolk mixture is cold.
Once the yolk mixture is cold, give it a good stir with a whisk. Then, gently fold ⅓ of the mixture into the whipped cream. Repeat until they're fully combined and smooth & creamy.
Pour the ice cream mixture into the frozen loaf pan and immediately place in the freezer as close to the back as possible. Let it freeze for at least 8 hours.
Notes
Storage: Cover and store ice cream in the freezer for up to 1 month.
Calories: 564kcalCarbohydrates: 52gProtein: 5gFat: 39gSaturated Fat: 23gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 353mgSodium: 196mgPotassium: 107mgFiber: 1gSugar: 45gVitamin A: 1618IUVitamin C: 1mgCalcium: 88mgIron: 1mg
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
Tried this recipe?Leave a comment below & tag @brokenovenbaking on social!
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Reader Interactions
Comments
Mark
Wow! This is as smooth and delicious as Ice Cream can be!Reply
Kayla Burton
I'm so glad you like it!
Reply
Mary
Can you make this in an ice cream maker??
Reply
Kayla
I haven't tried this but would love to hear how it goes if you do!
Reply
Aksh*ta
Looks so dreamy Kayla! Love that shade 💜Reply
Kayla
Ah thank you SO much, Aksh*ta!! 💕
Reply
LALA
Where can you purchase lavender syrup
Reply
Kayla
Hi! You should be able to find it at Target, Walmart, and some grocery stores. It can also be purchased on Amazon - https://amzn.to/3fLbmVn
Reply
Sue
This sounds lovely!! However, our household has food restrictions; dairy being one of them. Can I substitute something else non-dairy for the whipping cream?
Reply
Kayla
Hi Sue! I haven't tested it with non-dairy ingredients so I'm not sure how well it'd work, but you could try substituting with an equivalent amount of coconut cream and whip it to stiff peaks, or maybe dairy free whipped topping (1.5 cups of liquid cream whips up to about 3 cups of whipped topping). I'd love to hear how it goes if you try it! 🙂
Reply
Abby
Use silk heavy whipping cream!!! That’s what I always use and it ends up tasting just like ice cream made with dairy. I make my non dairy ice creams by just using a regular custard recipe but subbing the milk for soy milk and the heavy cream for silk whipping cream and it works every time! Just make sure you get the one that is is the heavy cream replacement and not coffee creamer bc that one doesn’t have enough fat. Idk if I’m posting this reply like WAY late but just want to share for future reference what works for me. If you use this for another recipe that requires milk just make sure the soy milk you buy is unsweetened preferably just soybeans and water like the Trader Joe’s brand. Good luck!! I’m gonna try that with this recipe most likely and use an ice cream maker so I’ll let you know how it goes 🙂
Reply
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