12 Delicious Lavender Ice Cream Unique Flavors

Ready to elevate your dessert game with a floral twist? Lavender ice cream isn’t just a treat; it’s a journey into a garden of unique flavors that’ll surprise and delight your taste buds. From classic vanilla-lavender combos to bold, unexpected pairings, we’ve rounded up 12 delicious variations that are perfect for any home cook looking to impress. Keep reading to discover your next favorite scoop!

Lavender Honey Ice Cream

Who knew that lavender, often reserved for your grandma’s sachets, could steal the show in a dessert? This Lavender Honey Ice Cream is like a sweet, floral hug for your taste buds, proving that sometimes, the most unexpected ingredients make the dreamiest treats.

Ingredients

• Heavy cream – 2 cups
• Whole milk – 1 cup
• Dried culinary lavender – 2 tbsp
• Honey – ½ cup
• Egg yolks – 5
• Salt – ¼ tsp

Instructions

1. In a medium saucepan, combine heavy cream, whole milk, and dried culinary lavender. Heat over medium heat until it just begins to simmer, then remove from heat. Let steep for 30 minutes to infuse the lavender flavor.
2. Strain the mixture through a fine-mesh sieve into a clean saucepan, pressing on the lavender to extract all the flavor. Discard the lavender.
3. Whisk in honey and salt into the cream mixture. Heat over medium heat until warm but not boiling.
4. In a separate bowl, whisk egg yolks until light and frothy. Slowly pour in the warm cream mixture, whisking constantly to temper the eggs.
5. Return the mixture to the saucepan. Cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens enough to coat the back of the spoon, about 5-7 minutes. Do not let it boil.
6. Strain the custard through a fine-mesh sieve into a clean bowl to ensure a smooth texture. Let cool to room temperature, then cover and refrigerate for at least 4 hours, or overnight.
7. Pour the chilled custard into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes.
8. Transfer the ice cream to a lidded container and freeze until firm, at least 2 hours.

Perfectly creamy with a subtle floral aroma, this ice cream pairs wonderfully with fresh berries or a drizzle of extra honey. For an extra touch of whimsy, serve it sandwiched between two lavender shortbread cookies for the ultimate floral dessert experience.

Lavender Vanilla Bean Ice Cream

Buckle up, buttercups, because we’re about to dive into a cloud of creamy, dreamy lavender vanilla bean ice cream that’ll make your taste buds sing opera. This isn’t just any dessert; it’s a fragrant, floral escapade in a bowl, perfect for those days when you want to treat yo’self without leaving the house.

Ingredients

• Heavy cream – 2 cups
• Whole milk – 1 cup
• Granulated sugar – ¾ cup
• Vanilla bean – 1
• Dried lavender – 2 tbsp
• Egg yolks – 5

Instructions

1. In a medium saucepan, combine heavy cream, whole milk, and granulated sugar. Heat over medium heat until the mixture is warm and the sugar has dissolved, about 5 minutes.
2. Split the vanilla bean lengthwise and scrape the seeds into the cream mixture. Add the bean pod and dried lavender, then remove from heat. Cover and let steep for 30 minutes to infuse the flavors.
3. Strain the mixture through a fine-mesh sieve into a clean bowl to remove the lavender and vanilla pod. Return the infused cream to the saucepan.
4. In a separate bowl, whisk the egg yolks until smooth. Gradually whisk in about 1 cup of the warm cream mixture to temper the yolks.
5. Pour the tempered yolk mixture back into the saucepan with the remaining cream. Cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon, about 10 minutes.
6. Strain the custard through a fine-mesh sieve into a clean bowl to ensure a smooth texture. Cover and chill in the refrigerator for at least 4 hours, or overnight.
7. Pour the chilled custard into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes.
8. Transfer the churned ice cream to a lidded container and freeze until firm, about 2 hours.

Fancy a scoop of this lavender vanilla bean ice cream? Its velvety texture and the floral whisper of lavender paired with the rich depth of vanilla bean make it a showstopper. Serve it atop a warm slice of peach pie or simply enjoy it straight from the tub—no judgment here.

Lavender Blueberry Swirl Ice Cream

Oh, what a time to be alive when you can swirl the whimsy of lavender with the boldness of blueberries into a creamy dream of an ice cream! This isn’t just any dessert; it’s a conversation starter, a mood lifter, and quite possibly the reason summer was invented.

Ingredients

• Heavy cream – 2 cups
• Whole milk – 1 cup
• Sugar – ¾ cup
• Dried lavender – 2 tbsp
• Blueberries – 1 cup
• Vanilla extract – 1 tsp
• Salt – ¼ tsp

Instructions

1. In a medium saucepan, combine heavy cream, whole milk, and sugar over medium heat. Stir until sugar dissolves, about 5 minutes.
2. Add dried lavender to the cream mixture, remove from heat, and let steep for 30 minutes to infuse the flavor.
3. Strain the lavender out of the cream mixture and return the liquid to the saucepan.
4. In a separate bowl, mash blueberries with a fork until slightly chunky.
5. Heat the cream mixture again over low heat, then stir in vanilla extract and salt.
6. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes.
7. Once churned, gently fold in the mashed blueberries to create a swirl effect.
8. Transfer the ice cream to a freezer-safe container and freeze for at least 4 hours, or until firm.

Bold in flavor yet smooth in texture, this lavender blueberry swirl ice cream is a masterpiece of contrasts. Serve it in a waffle cone for crunch or atop a warm brownie for a decadent twist.

Lavender Chocolate Chip Ice Cream

Zesty as a summer breeze and as indulgent as a midnight snack raid, this Lavender Chocolate Chip Ice Cream is your ticket to flavor town with a first-class seat. Perfect for those who like their desserts with a side of whimsy and a sprinkle of sophistication.

Ingredients

• Heavy cream – 2 cups
• Whole milk – 1 cup
• Granulated sugar – ¾ cup
• Dried lavender – 2 tbsp
• Dark chocolate chips – ½ cup
• Vanilla extract – 1 tsp
• Salt – ¼ tsp

Instructions

1. In a medium saucepan, combine heavy cream, whole milk, and granulated sugar. Heat over medium heat until the sugar dissolves, about 5 minutes, stirring occasionally.
2. Add dried lavender to the cream mixture, remove from heat, and let steep for 30 minutes to infuse the lavender flavor.
3. Strain the mixture through a fine-mesh sieve into a bowl to remove lavender buds. Stir in vanilla extract and salt.
4. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes.
5. During the last 5 minutes of churning, add dark chocolate chips to incorporate them evenly throughout the ice cream.
6. Transfer the ice cream to a lidded container and freeze for at least 4 hours, or until firm.

How dreamy is this? The ice cream boasts a creamy texture with floral notes from the lavender, punctuated by the rich, melty bits of dark chocolate. Serve it in a waffle cone for extra crunch or alongside a slice of lemon cake for a citrusy contrast.

Lavender Lemon Zest Ice Cream

Alright, let’s dive into the whimsical world of homemade ice cream where lavender and lemon zest throw a party in your mouth. This isn’t just any dessert; it’s a creamy, dreamy escape to flavor town, no passport required.

Ingredients

• Heavy cream – 2 cups
• Whole milk – 1 cup
• Sugar – ¾ cup
• Lavender buds – 2 tbsp
• Lemon zest – 1 tbsp
• Egg yolks – 4
• Salt – ¼ tsp

Instructions

1. In a medium saucepan, combine heavy cream, whole milk, sugar, lavender buds, and lemon zest. Heat over medium heat until the mixture reaches 170°F, stirring occasionally to dissolve the sugar.
2. Remove the saucepan from heat and let the mixture steep for 30 minutes to infuse the lavender and lemon flavors.
3. After steeping, strain the mixture through a fine-mesh sieve into a clean bowl to remove the lavender buds and lemon zest.
4. In a separate bowl, whisk the egg yolks and salt until smooth.
5. Slowly pour the warm cream mixture into the egg yolks, whisking constantly to prevent the eggs from scrambling.
6. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon, about 5-7 minutes.
7. Strain the custard through a fine-mesh sieve into a clean bowl to ensure a smooth texture.
8. Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming, and chill in the refrigerator for at least 4 hours, or overnight.
9. Pour the chilled custard into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes.
10. Transfer the churned ice cream to a freezer-safe container, cover, and freeze until firm, at least 2 hours.

Kick back and savor the creamy, floral notes of lavender perfectly balanced with the zesty punch of lemon. Serve it in a cone for a classic treat or atop a warm slice of pound cake for an indulgent dessert duo.

Lavender Coconut Milk Ice Cream

Yikes, it’s hotter than a jalapeño’s armpit out there, and what better way to cool down than with a scoop of homemade Lavender Coconut Milk Ice Cream? This dreamy, dairy-free delight is like a spa day for your taste buds, with its floral notes and creamy texture that’ll make you forget all about the heatwave.

Ingredients

• Coconut milk – 2 cups
• Lavender buds – 2 tbsp
• Maple syrup – ½ cup
• Vanilla extract – 1 tsp

Instructions

1. In a saucepan, combine coconut milk and lavender buds. Heat over medium heat until it just begins to simmer, then remove from heat. Let it steep for 30 minutes to infuse the lavender flavor.
2. Strain the mixture through a fine mesh sieve into a bowl, pressing on the lavender buds to extract all the flavor. Discard the buds.
3. Whisk in maple syrup and vanilla extract until fully combined. Tip: Taste the mixture now and adjust sweetness if needed, but remember it’ll taste less sweet once frozen.
4. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes. Tip: If you don’t have an ice cream maker, pour the mixture into a shallow dish and freeze, stirring every 30 minutes until desired consistency is reached.
5. Transfer the churned ice cream to a lidded container and freeze for at least 4 hours, or until firm. Tip: For the creamiest texture, let it sit at room temperature for 5 minutes before scooping.

This lavender coconut milk ice cream is luxuriously smooth with a subtle floral aroma that’s not overpowering. Serve it in a waffle cone for a crunch contrast, or atop a warm fruit crumble for a delightful temperature play.

Lavender Peach Ice Cream

Venturing into the realm of whimsical desserts, we’ve stumbled upon a concoction that’s as dreamy as a summer afternoon nap—lavender peach ice cream. It’s the kind of treat that makes you want to write poetry or at least Instagram a haiku about its creamy, floral-peachy goodness.

Ingredients

• Heavy cream – 2 cups
• Whole milk – 1 cup
• Sugar – ¾ cup
• Peaches – 2 cups, peeled and diced
• Dried lavender – 2 tbsp
• Egg yolks – 4

Instructions

1. In a medium saucepan, combine heavy cream, whole milk, and dried lavender. Heat over medium heat until it just begins to simmer, then remove from heat and let steep for 30 minutes.
2. Strain the lavender from the cream mixture, pressing to extract all the flavor, then return the liquid to the saucepan.
3. In a separate bowl, whisk together egg yolks and sugar until pale and thick.
4. Slowly pour the warm cream mixture into the egg yolks, whisking constantly to prevent curdling.
5. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon (about 170°F).
6. Remove from heat and stir in the diced peaches. Let cool to room temperature, then refrigerate for at least 4 hours, or overnight.
7. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes.
8. Transfer to a freezer-safe container and freeze until firm, at least 2 hours.

This lavender peach ice cream is a symphony of textures—creamy, with little bursts of peach that remind you why summer is worth the sweat. Serve it in a waffle cone for that extra crunch, or atop a slice of pound cake for a dessert that’ll have everyone asking for seconds.

Lavender Almond Brittle Ice Cream

Now, who said lavender was just for soaps and sachets? Dive spoon-first into this Lavender Almond Brittle Ice Cream, where floral meets crunch in a chilly embrace that’ll make your taste buds do a happy dance.

Ingredients

• Heavy cream – 2 cups
• Whole milk – 1 cup
• Sugar – ¾ cup
• Dried lavender – 2 tbsp
• Almond brittle – 1 cup, crushed
• Vanilla extract – 1 tsp
• Salt – ¼ tsp

Instructions

1. In a medium saucepan, combine heavy cream, whole milk, sugar, and dried lavender. Heat over medium heat until the mixture reaches 170°F, stirring occasionally to dissolve the sugar.
2. Remove from heat and let steep for 30 minutes to infuse the lavender flavor. Strain the mixture to remove lavender buds.
3. Stir in vanilla extract and salt. Chill the mixture in the refrigerator for at least 4 hours, or overnight, until completely cold.
4. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes.
5. Gently fold in the crushed almond brittle during the last 5 minutes of churning.
6. Transfer the ice cream to a lidded container and freeze for at least 2 hours before serving.

Absolutely dreamy, this ice cream boasts a creamy texture with pops of crunchy almond brittle and a subtle floral note that’s unexpectedly delightful. Serve it sandwiched between two lavender shortbread cookies for an extra touch of elegance.

Lavender Blackberry Ice Cream

Venture into a whimsical world where your dessert dreams come true with this Lavender Blackberry Ice Cream. It’s like a summer garden party in your mouth, minus the small talk and with all the flavor.

Ingredients

• Heavy cream – 2 cups
• Whole milk – 1 cup
• Sugar – ¾ cup
• Dried lavender – 1 tbsp
• Blackberries – 1 cup
• Vanilla extract – 1 tsp
• Salt – ¼ tsp

Instructions

1. In a medium saucepan, combine heavy cream, whole milk, sugar, and dried lavender. Heat over medium heat until the mixture reaches 170°F, stirring occasionally to dissolve the sugar.
2. Remove the saucepan from heat, cover, and let steep for 30 minutes to infuse the lavender flavor.
3. Strain the mixture through a fine-mesh sieve into a clean bowl to remove the lavender buds.
4. Add vanilla extract and salt to the strained mixture, stirring to combine.
5. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, about 20-25 minutes.
6. While the ice cream is churning, mash the blackberries with a fork until slightly chunky.
7. Once the ice cream has reached a soft-serve consistency, gently fold in the mashed blackberries.
8. Transfer the ice cream to a lidded container and freeze for at least 4 hours, or until firm.

Yield to the creamy, dreamy texture and the bold, floral notes that make this ice cream a standout. Serve it sandwiched between two lavender shortbread cookies for an extra touch of elegance.

Lavender Mint Chocolate Chip Ice Cream

Mmm, imagine a scoop of ice cream so dreamy it could probably solve world peace—or at least your bad day. That’s our Lavender Mint Chocolate Chip Ice Cream, a whimsical twist on the classic that’ll have your taste buds doing cartwheels.

Ingredients

• Heavy cream – 2 cups
• Whole milk – 1 cup
• Sugar – ¾ cup
• Dried lavender – 2 tbsp
• Peppermint extract – 1 tsp
• Dark chocolate chips – ½ cup

Instructions

1. In a medium saucepan, combine heavy cream, whole milk, and sugar over medium heat. Stir until sugar dissolves, about 5 minutes.
2. Add dried lavender to the mixture, remove from heat, and let steep for 30 minutes to infuse the flavor.
3. Strain the mixture to remove lavender buds, then stir in peppermint extract.
4. Pour the mixture into an ice cream maker and churn according to manufacturer’s instructions, usually about 20-25 minutes.
5. During the last 5 minutes of churning, add dark chocolate chips.
6. Transfer the ice cream to a freezer-safe container and freeze for at least 4 hours, or until firm.

Fluffy, fragrant, and with just the right amount of crunch from the chocolate chips, this ice cream is a summer night’s dream. Serve it in a waffle cone for extra crunch or alongside a slice of lemon cake for a citrusy contrast.

Lavender Strawberry Swirl Ice Cream

Delightfully dreamy and dangerously delicious, this Lavender Strawberry Swirl Ice Cream is your ticket to summer bliss. With a floral kick and fruity swirls, it’s like a garden party in your mouth—minus the small talk.

Ingredients

• Heavy cream – 2 cups
• Whole milk – 1 cup
• Sugar – ¾ cup
• Dried lavender – 2 tbsp
• Fresh strawberries – 1 cup, hulled and sliced
• Vanilla extract – 1 tsp

Instructions

1. In a medium saucepan, combine heavy cream, whole milk, and sugar. Heat over medium heat until sugar dissolves, about 5 minutes, stirring occasionally.
2. Add dried lavender to the cream mixture, remove from heat, and let steep for 30 minutes to infuse the flavor. Tip: Cover the saucepan to keep the lavender’s aroma locked in.
3. Strain the mixture through a fine-mesh sieve into a bowl to remove lavender buds. Stir in vanilla extract.
4. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes. Tip: For a creamier texture, chill the mixture in the fridge for at least 4 hours before churning.
5. While the ice cream churns, mash the strawberries with a fork until slightly chunky for the swirl.
6. Once the ice cream is churned, layer it in a loaf pan with dollops of mashed strawberries, then gently swirl with a knife. Tip: Don’t overmix to maintain those beautiful swirls.
7. Cover with plastic wrap, pressing directly onto the surface of the ice cream to prevent ice crystals, and freeze for at least 4 hours or until firm.

Unbelievably creamy with pockets of tangy strawberry and a whisper of lavender, this ice cream is a showstopper. Serve it in waffle cones for extra crunch or alongside a slice of pound cake for a decadent dessert duo.

Lavender Espresso Ice Cream

Forget everything you thought you knew about ice cream because this Lavender Espresso Ice Cream is about to rock your taste buds like a caffeine-fueled lullaby. It’s the perfect blend of floral and fierce, with a kick that’ll have you questioning why you ever settled for plain old vanilla.

Ingredients

• Heavy cream – 2 cups
• Whole milk – 1 cup
• Granulated sugar – ¾ cup
• Dried lavender – 2 tbsp
• Espresso powder – 1 tbsp
• Egg yolks – 4

Instructions

1. In a medium saucepan, combine heavy cream, whole milk, and granulated sugar. Heat over medium heat until the sugar dissolves, about 5 minutes.
2. Add dried lavender to the cream mixture, remove from heat, and let steep for 30 minutes to infuse the flavor.
3. Strain the lavender from the cream mixture and return the liquid to the saucepan. Reheat over medium heat until warm.
4. In a separate bowl, whisk egg yolks. Gradually add the warm cream mixture to the yolks, whisking constantly to prevent curdling.
5. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon, about 10 minutes.
6. Remove from heat and stir in espresso powder until fully dissolved.
7. Cool the mixture to room temperature, then refrigerate for at least 4 hours, or overnight, to chill thoroughly.
8. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes.
9. Transfer the churned ice cream to a freezer-safe container and freeze for at least 2 hours before serving.

Rich and velvety with a bold espresso punch softened by the subtle whisper of lavender, this ice cream is a dream served atop a warm brownie or simply scooped straight from the container at midnight—no judgment here.

Conclusion

Vibrant and versatile, our roundup of 12 Delicious Lavender Ice Cream Unique Flavors offers a bouquet of inspiration for your next dessert adventure. Whether you’re drawn to the classic or the unconventional, there’s a recipe here to delight your palate. We’d love to hear which flavors captured your heart—leave a comment below and don’t forget to share your favorites on Pinterest for others to discover!