Lavender Lemonade Ice Cream is creamy, refreshing, and bursting with bright lemon flavor and delicate floral lavender notes. Inspired by the flavors of classic Lavender Lemonade, this homemade ice cream transforms the popular summer drink into a frozen dessert.
The combination of tangy lemon and fragrant lavender creates a unique lemon lavender ice cream that's perfect for spring and summer.
Be sure to try this Honey Lavender Syrup and this Lavender Coffee Recipe for two other must-make recipes.
Why You'll Love This Recipe
- Bright lemon and floral lavender flavor
- Perfect summer ice cream recipe
- Made with simple ingredients
- Creamy homemade custard-style ice cream
Before You Get Started
- Use fresh lavender or dried culinary lavender only.
- Don't over-steep the lavender or it can become bitter.
- If you cook the custard base, chill it completely before churning.
- Fresh lemon zest provides the best flavor.
Ingredients
- Fresh lavender - Fresh lavender sprigs or culinary lavender buds both work well.
- Whole milk - Adds creaminess and helps with the texture.
- Heavy cream - Adds richness to the ice cream.
- Egg yolks - I add raw egg yolks to my ice cream for increased creaminess. See the notes for how to temper the base if you do not want to add them raw.
- Sugar - For sweetness.
- Lemon zest - Adds bright citrus flavor without adding extra liquid.
See recipe card for quantities.
How to Make Lavender Lemonade Ice Cream
Step One: Add the milk to a saucepan and warm it until simmering. Turn off the heat and add the chopped lavender.
Step Two: Let it steep for about 10 minutes. Strain the chopped lavender and throw it away.
Step Three: Add all of the ingredients to a blender. Blend until smooth.
Step Four: Chill the ice cream base in the fridge for at least 2 hours or until completely cold.
Step Five: Add it to an ice cream machine. Churn according to the manufacturer's instructions.
Step Six: Transfer to a freezer-safe container and freeze for a few hours to firm up. Serve and enjoy.
Top Tip
If you do not want to add raw egg yolks to the lavender lemon ice cream, you can either purchase pasteurized eggs from the grocery store or cook the ice cream base. Heat the blended ice cream base until it is thick enough to coat the back of a spoon. Do not let it boil. Cool completely in the refrigerator before adding to the ice cream machine.
Variations
- Honey Lavender – Replace part of the sugar with honey.
- Lavender Blueberry – Fold fresh blueberries into the churned ice cream.
- Orange Lavender – Swap the lemon zest for orange zest.
- Cookie Crunch - Fold in some crumbled Lavender Lemon Shortbread Cookies.
- Extract - If you don't have fresh lemon zest from a lemon peel, you could add lemon extract instead. The flavor from lemon juice would be too mild.
- Herbs - Try using another herb in place of the lavender. Basil is a great option.
If you love this recipe, try a Lavender Latte next!
Equipment
All you need to make this homemade ice cream recipe is a freezer-safe container and an ice cream maker. It's really that simple!
Storage
Properly stored in an airtight container, homemade lavender lemonade ice cream is best within 1-2 weeks. It remains safe longer, but the texture is best during that time.
Let the ice cream sit at room temperature for 5-10 minutes before scooping if it becomes too firm.
Common Questions
Lavender has a light floral flavor that pairs beautifully with citrus. When used correctly, it adds a delicate herbal note without tasting like perfume.
Yes. Culinary-grade dried lavender works well in lemon lavender ice cream. Use slightly less than fresh lavender because the flavor is more concentrated.
Another fun choice! You can add any toppings that you want; just try to pair the toppings with what goes well with lemon. You can add some lemon curd on top, add some whipped cream, or even some shredded coconut for a fun flavor.
If you're craving even more sweetness, some fresh fruit on top could be fun, or even a splash of lavender simple syrup.
Properly stored in an airtight container, homemade lavender lemonade ice cream is best enjoyed within 1-2 weeks. To help prevent ice crystals, press a piece of plastic wrap or parchment paper directly onto the surface before sealing the container.
Related
Looking for other recipes like this? Try these:
📖 Recipe
Lavender Lemonade Ice Cream
Equipment
- Ice Cream Maker
Ingredients
- ¼ cup fresh lavender chopped
- 1.5 cups whole milk
- 1.5 cups heavy cream
- 3 egg yolks ***
- ⅓ cup sugar
- 1 tablespoon lemon zest
Instructions
- Warm the milk in a small saucepan until it begins to simmer. Turn off the heat and add the lavender. Let steep for 10 minutes.
- Strain the lavender from the milk using a fine mesh sieve. Discard the lavender.
- Add all the ingredients to a blender. Blend until smooth.
- Chill the ice cream base for at least 2 hours.
- Transfer to an ice cream machine. Churn according to the manufacturer's instructions. Enjoy immediately as soft serve or transfer to a freezer container and freeze until firm enough to scoop.
Notes
Nutrition
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