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    Broken Oven Baking » Recipes » Ice Cream

    Lavender Honey Ice Cream

    Published: May 29, 2023 by Kayla Burton · This post may contain affiliate links · 10 Comments

    2.7K shares
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    Jump to Recipe
    Lavender Honey Ice Cream Pin

    Lavender Honey Ice Cream is an easy no 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.

    A cone with a scoop of lavender honey ice cream laying in a pan of ice cream.

    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
    • Substitutions & Variations
    • 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's no-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:

    Ingredients needed to make 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 that distinct 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.

    Whisking egg yolks, granulated sugar, honey, lavender syrup, and purple food coloring in a saucepan.

    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.

    Heavy whipping cream mixed to stiff peaks.

    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!

    Mixing whipped cream into a lavender honey ice cream mixture.

    Step 3: Give the cold yolk mixture a good whisk. Then fold in the whipped cream, ⅓ at a time, until just combined.

    Pouring honey lavender ice cream mixture into a cold loaf pan.

    Step 4: Pour the mixture into the chilled loaf pan and freeze overnight.

    Expert Baking Tips

    1. 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.
    2. Strain the warm yolk mixture 1-2 times to make sure it's nice and smooth.
    3. 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.
    4. Use a shallow pan to freeze the ice cream in to make sure it freezes all the way through.
    5. Place the filled pan in the back of the freezer to chill faster.

    How to Make a Lavender Honey Affogato

    Pouring espresso over a cup filled with honey lavender ice cream.

    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!

    1. Place one or two scoops of lavender honey ice cream into a bowl or mug.
    2. 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 this ice 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!

    Honey lavender ice cream in a loaf pan with sugar cones.

    Storage

    Cover and store the lavender honey ice cream in the freezer for up to 1 month.

    More Recipes You'll Love

    • Lavender shortbread cookies layered on top of each other.
      Best Lavender Shortbread Cookies
    • Lavender Berry Sweet Rolls
    • Cherry Amaretto Ice Cream
    • Chocolate Malted Crunch Ice Cream

    Did you try this recipe? Leave a ⭐️ rating below and share it on Instagram, Facebook, and Pinterest!

    📖 Recipe

    A cone with a scoop of lavender honey ice cream laying in a pan of ice cream.

    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 6 votes
    Print Recipe Pin Recipe Save for LaterSaved!
    Prevent your screen from going dark
    Prep Time 30 mins
    Cook Time 0 mins
    Chilling Time 8 hrs
    Total Time 8 hrs 30 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
    • Small/medium saucepan
    • Fine mesh sieve
    • Measuring spoons
    • Measuring cups
    • Whisk
    • Spatula
    • Electric hand or stand mixer with whisk attachment

    Ingredients
     
     

    • 1½ cups heavy whipping cream cold
    • 5 large egg yolks
    • 6 tablespoons granulated sugar
    • ¼ cup honey
    • ¼ cup lavender syrup
    • ¼ teaspoon salt
    • ½-2 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.

    Nutrition

    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!

    More Ice Cream Recipes

    • Peppermint Affogato Chocolate Bombs
    • Banana Cream Pie Ice Cream
    • Strawberry Cheesecake Ice Cream
    • Mint Oreo Ice Cream

    Reader Interactions

    Comments

    1. Mark says

      October 31, 2022 at 8:18 am

      5 stars
      Wow! This is as smooth and delicious as Ice Cream can be!

      Reply
      • Kayla Burton says

        November 04, 2022 at 9:23 am

        I'm so glad you like it!

        Reply
    2. Mary says

      April 10, 2022 at 1:55 pm

      Can you make this in an ice cream maker??

      Reply
      • Kayla says

        April 11, 2022 at 7:46 pm

        I haven't tried this but would love to hear how it goes if you do!

        Reply
    3. Akshita says

      August 06, 2021 at 6:14 pm

      5 stars
      Looks so dreamy Kayla! Love that shade 💜

      Reply
      • Kayla says

        August 07, 2021 at 8:04 am

        Ah thank you SO much, Akshita!! 💕

        Reply
    4. LALA says

      May 29, 2021 at 9:06 pm

      Where can you purchase lavender syrup

      Reply
      • Kayla says

        May 29, 2021 at 9:25 pm

        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
    5. Sue says

      May 29, 2021 at 3:12 pm

      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 says

        May 29, 2021 at 4:24 pm

        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

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    Hey, I'm Kayla!

    I'm a self-taught baker, recipe developer & food photographer in Chicago. I created this blog to share simple, sweet recipes that bakers of any level can enjoy! I hope you find your new favorite brunch or dessert recipe here! If you have any questions or want to connect, I'd love to hear from you!
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