Lavender Ice Cream (Creamy, Floral & Perfect for Summer)

If you love trying unique desserts, this homemade lavender ice cream is a beautiful recipe to add to your collection. It’s creamy, lightly floral, and perfect for warm days, tea parties, or a simple homemade treat.

Lavender adds a delicate flavor that pairs perfectly with cream and vanilla, creating an elegant dessert that feels both special and surprisingly easy to make.

If you’ve never baked or cooked with lavender before, don’t worry—I’ll walk you through everything you need to know.

Tap to jump right to recipe.

What Does Lavender Ice Cream Taste Like?

Lavender ice cream has a light, floral flavor with subtle herbal notes.

When used correctly, it doesn’t taste overpowering or “soapy”—instead, it adds a soft, slightly sweet aroma that makes this dessert feel extra special.

The key is using the right type of lavender and not over-steeping it.

Use Culinary Lavender (Important)

Before you start, make sure you’re using culinary-grade lavender.

Not all lavender is safe or pleasant to eat. Culinary lavender is specifically grown and prepared for cooking and baking.

If you’re not sure what to use, check out my guide to culinary lavender and how to use it in recipes.

Why You’ll Love Lavender Ice Cream

• Light, floral lavender flavor
• Creamy and smooth texture
• Perfect for tea parties and brunch
• A beautiful, unique dessert

Ingredients for Lavender Ice Cream

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

How to Make Lavender Ice Cream

Infuse the Lavender

In a medium saucepan, combine the cream, milk, sugar, and lavender. Heat over medium until the mixture is warm but not boiling.

Remove from heat and let the lavender steep for 15–20 minutes.

Strain the Mixture

Strain out the lavender buds using a fine mesh strainer, pressing gently to release flavor.

Temper the Eggs

In a separate bowl, whisk the egg yolks.

Slowly pour some of the warm cream mixture into the eggs while whisking constantly. This prevents the eggs from scrambling.

Cook the Custard

Pour the mixture back into the saucepan and cook over medium-low heat, stirring constantly, until it thickens slightly and coats the back of a spoon.

Add Vanilla & Chill

Remove from heat and stir in vanilla extract.

Transfer to a bowl and refrigerate for at least 4 hours (or overnight).

Churn the Ice Cream

Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions.

Freeze Until Firm

Transfer to a container and freeze for 2–3 hours until firm.

Ways to Serve Lavender Ice Cream

This ice cream is beautiful on its own, but you can also serve it with:

• Fresh berries
• Shortbread cookies
• Honey drizzle
• Lemon cake or tea bread

It pairs especially well with light, citrusy desserts.

Tips for the Best Lavender Ice Cream

• Use only culinary lavender
• Don’t over-steep (too strong = bitter or soapy taste)
• Chill completely before churning
• Strain thoroughly for a smooth texture

How to Store

Store your lavender ice cream in an airtight container in the freezer for up to 2 weeks.

Let it sit at room temperature for a few minutes before scooping.

Related Lavender Recipes

If you enjoy this recipe, you might also love:

• A slice of lavender tea bread with your ice cream
• A refreshing glass of lavender lemonade on a warm day
• A drizzle of lavender simple syrup over desserts or drinks

These all pair beautifully together for a spring or summer menu.

Drying Lavender for Recipes

If you’re using lavender from your garden, you’ll need to dry it first.

Here’s how to dry lavender at home so you can use it in recipes like this.

Follow my Lavender DIY & Recipes on Pinterest.