Go Back
–+ servings
lavender lemonade ice cream recipe close up served in a glass bowl from overhead
Print Recipe
No ratings yet

Lavender Lemonade Ice Cream

This Lavender Lemonade Ice Cream combines bright lemon flavor with floral lavender for a creamy homemade summer dessert.
Prep Time5 minutes
Cook Time5 minutes
Churning/Chilling Time2 hours 20 minutes
Total Time2 hours 30 minutes
Course: Dessert
Cuisine: American
Keyword: frozen, no bake
Servings: 8
Calories: 236.7kcal

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
US Customary - Metric

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

Egg Yolks - If you are concerned about using raw egg yolks in ice cream, you can purchase pasteurized eggs or temper the ice cream base. Heat the custard until it is thick enough to coat the back of a spoon, and then chill for at least 4-5 hours.

Nutrition

Calories: 236.7kcal | Carbohydrates: 12.8g | Protein: 3.9g | Fat: 19.5g | Saturated Fat: 11.8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5.2g | Cholesterol: 128.8mg | Sodium: 32.8mg | Potassium: 119.7mg | Fiber: 0.1g | Sugar: 11.9g | Vitamin A: 848.4IU | Vitamin C: 2.1mg | Calcium: 110.6mg | Iron: 0.4mg