This lavender ice cream recipe is a summer favorite, soft and creamy with a natural bright color! Blueberries make the lovely color and add a tangy flavor that accents the floral notes of the lavender. We love serving this purple ice cream to guests: everyone goes crazy for it!
Why we love this recipe
We’re big lavender fans: we love sipping on a lavender latte and watching the stalks of the purple flowers in our garden sway in the wind. So, of course we had to try our hand at a lavender ice cream recipe. (Or we like to call it lavender haze ice cream, for Taylor Swift fans.)
If you love lavender too, this recipe is a must-make! This lavender ice cream is so creamy and irresistible, with a bright purple color from a natural ingredient—fresh blueberries! They add a tangy flavor to accent the floral lavender, and the eye-popping color is so fun to surprise people with. Our family and friends always go crazy for it!
Featured reader comment
“This lavender ice cream is super tasty!! The flavor is just strong enough for me (I love a Starbucks lavender latte). My husband just took a bite and said “Mmmmm, I like this!'” -Mary
Ingredients in lavender ice cream
Lavender ice cream requires just a handful of ingredients for its delicious flavor and beautiful color.
- Fresh blueberries make the beautiful color. We prefer fresh for the best flavor, but you can also use frozen: no need to thaw before making the ice cream.
- Granulated sugar is the sweetener of choice.
- Dried culinary lavender is what brings in the floral flavor. You can find it jarred in the spices aisle of your local grocery. If you have fresh lavender on hand, you can use it as a 1:1 substitute.
- Cornstarch gives body to the ice cream and helps it to stay scoopable after freezing.
- Whole milk and heavy cream form the base of the custard. For a vegan version, go to Vegan Ice Cream, remove ½ cup of the oat milk and substitute the lavender blueberry syrup in this recipe.
- Salt and vanilla offer the final flavoring.
Tips for lavender ice cream
Here are a few tips about the lavender flavor in this ice cream:
- This recipe is designed for dried culinary lavender. The level of 3 tablespoons gives a medium strong lavender flavor; if you are worried about it being too strong, you can try 2 1/2. The flavor varies based on every jar of lavender!
- If you can, make the custard in advance. The custard takes about 1 hour to chill if you set it in a bowl of ice, or 3 hours if you refrigerate it.
- The ice cream is soft serve texture right away, and you can serve immediately. Or, freeze at least 2 hours for a hard ice cream texture.
Variations and mix-ins
This lavender ice cream recipe would taste great with the following:
- Orange zest: Add ½ teaspoon to add a stronger citrus flair.
- Chocolate: Add chocolate, using the method in mint chocolate chip ice cream.
- Pistachios or pecans: Add ½ cup pistachios or chopped pecans to the mix for a nutty flavor.
Ice cream makers
This lavender ice cream recipe does require an ice cream maker to churn it into a soft, smooth texture. There are two options when it comes to ice cream makers:
- Freezer bowl ice cream maker: This type of maker is the most inexpensive and requires freezing overnight before making the recipe (store the bowl in the freezer). We use this 2 quart freezer bowl ice cream maker; it’s very durable and has held up well over the years.
- Automatic ice cream maker: This automatic ice cream maker is larger and more expensive, but great if you make ice cream often. It requires no pre-freezing, so you can make ice cream any time you please!
Storing leftovers
This lavender ice cream lasts in the freezer for up to 2 weeks: it stays creamy and scoopable for the entire storage time! Many of our homemade ice cream recipes become slightly hard and need to be set out at room temperature for 15 to 20 minutes before serving. However, this lavender ice cream doesn’t require it! It’s very soft because of the fruit syrup addition, and you can scoop it out right from the freezer.
Dietary notes
This lavender ice cream recipe is vegetarian and gluten-free. For a dairy-free and vegan version, go to Vegan Ice Cream, remove ½ cup of the oat milk and substitute the lavender blueberry syrup in this recipe.
Frequently asked questions
Lavender ice cream has a delicate floral flavor that is surprisingly refreshing and not overly sweet. The taste is often described as slightly sweet with hints of mint and rosemary. It’s a unique and sophisticated flavor that can be enjoyed on its own or paired with other desserts.
It’s crucial to use culinary lavender, not the lavender found in essential oils or used for aromatherapy. Culinary lavender is specifically grown for consumption and has a milder flavor than other varieties. You can find it in specialty food stores or online.
Lavender ice cream pairs well with various flavors, both sweet and savory. Some popular options include:
Fresh berries like raspberries or blueberries
Honey or honeycomb
Lemon or lime zest
Shortbread cookies or pound cake
Toasted almonds or pistachios
Lavender Ice Cream
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Prep Time: 2 hours -
Cook Time: 5 minutes
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Total Time: 2 hours 5 minutes
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Yield: 1 quart
Print RecipeDescription
This lavender ice cream recipe is a summer favorite, soft and creamy with a natural bright color! Blueberries make the lovely shade of purple and add a tangy flavor to the floral notes of the lavender. We love serving this brilliant purple ice cream to guests: everyone goes crazy for it!
Ingredients
- 2 cups fresh blueberries (or frozen)
- 1 ½ cups granulated sugar, divided
- 3 tablespoons dried culinary lavender (purchased or home-dried; see notes)
- 2 tablespoons lemon juice
- 2 tablespoons cornstarch
- 1 cup whole milk
- 2 cups heavy cream
- ⅛ teaspoon kosher salt
- 1 teaspoon vanilla extract
Instructions
- In a large saucepan, add the blueberries, ½ cup of the sugar, the lavender, and 2 tablespoons water and bring to a boil. Simmer for 7 to 8 minutes on medium heat, bubbling rapidly, until the berries are broken down into a thick sauce, mashing. Strain through a fine mesh strainer into a bowl. Stir in lemon juice and reserve.
- Wash and dry the pan. Slowly whisk the cornstarch into the whole milk, then whisk in the remaining 1 cup sugar. Heat over medium heat for 4 to 6 minutes, whisking frequently, until it’s almost simmering and the mixture thickens. Remove from the heat.
- Stir in the heavy cream, salt, and vanilla extract. Transfer the mixture to a large metal or glass bowl. Add the blueberry puree and stir until combined.
- Place the bowl in a smaller bowl of ice water for 1 hour, making sure not to splash any water into the custard. Alternatively, simply place the bowl in the refrigerator and wait for 3 hours or until the temperature drops to 40°F.
- Pour the chilled mixture into an ice cream maker and churn according to the ice cream maker instructions, about 25 minutes for soft serve consistency. For a hard ice cream texture, transfer to a loaf pan or sealed container and freeze in the freezer for at least 2 hours (or up to 4 hours). Store in a loaf pan with a parchment sheet over the top or a sealed container for up to 2 weeks. The ice cream stays scoopable and creamy (no need to let it sit at room temperature before serving).
Notes
*This recipe is designed for dried culinary lavender. The level of 3 tablespoons gives a medium strong lavender flavor; if you are worried about it being too strong, you can try 2 1/2. The flavor varies based on every jar of lavender! If you have fresh lavender on hand, you can use it as a 1:1 substitute.
Category: Ice Cream
Method: Frozen
Cuisine: Ice Cream
Diet: Vegetarian