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Scoops of lavender honey ice cream with chocolate chips.

Lavender Honey Ice Cream

Heather Smoke
Rich and creamy homemade lavender honey ice cream, with flecks of chopped dark chocolate.

All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet.

5 from 1 vote
Prep Time 20 mins
Cook Time 20 mins
Chill Time 8 hrs
Total Time 8 hrs 40 mins
Course Dessert
Cuisine American
Servings2 quarts


  • Ice Cream Maker


  • 2 ½ cups heavy whipping cream
  • 2 cups whole milk
  • 1 tbsp dried edible lavender
  • ½ cup honey
  • ¼ cup granulated sugar
  • 5 egg yolks
  • 1 tbsp vodka
  • 2 tsp vanilla extract
  • 2-3 drops violet or purple gel food coloring, optional
  • 4 oz bittersweet chocolate, finely chopped


  • Combine the cream, milk and lavender in a saucepan.  Bring to a gentle simmer, then turn off the heat, cover the pan and let steep for about an hour.  Return to a gentle simmer over medium heat.
  • In a bowl, whisk together the honey, sugar and egg yolks.  Gradually whisk a cup of the hot cream into the egg mixture to temper the eggs, then scrape the egg mixture into the saucepan.  Cook the custard while whisking constantly, until the custard is thick enough to coat the back of a spoon.  Remove from the heat and whisk in the vodka, vanilla and food coloring, if using.
  • Cover with plastic wrap, resting right against the surface of the custard, and chill overnight.  Pour the chilled custard through a strainer to strain out the lavender.
  • Churn the custard in your ice cream maker according to the manufacturer’s instructions.  Stir in the chopped chocolate.
  • Transfer to a container and freeze until firm, about 6-8 hours.
Keyword Chocolate Chip, Frozen Custard, Honey, Ice Cream, Lavender
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