Luscious lavender ice cream recipe

(31 ratings)

Lavender infused ice cream - ideal to make in advance and keep in the freezer for a hot day. For more Woman's Weekly recipes visit

  • healthy
Preparation Time5 mins
Cooking Time30 mins
Total Time35 mins plus freezing time
Nutrition Per PortionRDA
Calories369 Kcal18%
Fat29 g41%
Saturated Fat16 g80%

Lavender infused ice cream - deliciously creamy and ideal to make in advance and keep in the freezer for a hot day


  • 300ml carton double cream
  • 60g (2oz) caster sugar
  • 4 level tbsp dried lavender flowers
  • 500ml carton chilled, ready-made vanilla custard
  • Violet or purple food colouring




  1. Pour the double cream into a pan, place it on the hob and bring it to the boil. Remove the pan from the heat and add the sugar. Stir until sugar dissolves, then add the lavender flowers.
  2. Leave the lavender to infuse for at least 30 mins, or until the cream is cool. Strain the cream and discard the lavender flowers.
  3. Stir the infused cream into the custard and add some colouring to make the mixture lilac. Pour the mixture into a suitable freezer container, and freeze it until solid, beating occasionally, so that it freezes smoothly. Alternatively, freeze
  4. The mixture in an ice cream machine, then transfer it to a freezer container and store it in the freezer.
  5. Remove ice cream from the freezer for about 10-15 mins before serving, so that it starts to soften and is easier to scoop.
Top Tip for making Luscious lavender ice cream

Cookery Editor, Sue McMahon, says make sure that you use lavender flowers that you know haven't been sprayed with any chemicals.

Food & Recipes writer

Sue McMahon is a former Food and Recipes Writer at GoodTo and Cooking Editor at Woman's Weekly. Her primary passion is cakes and Sue regularly travels the world teaching cake decorating. Her biggest achievement to date was winning the Prix d’honneur at La Salon Culinaire International de Londres beating over 1,200 other entries.