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Lavender Ice Cream with Honeyed Blueberries Recipe

Lavender Ice Cream with Honeyed Blueberries Recipe

By JulieVR

I had bought a package of disappointing, wrinkly blueberries and so to salvage them, threw them into a pot with a drizzle of honey and warmed them until they popped, like cranberries do when you make cranberry sauce, turning a brilliant indigo. It made a big batch, so I spooned some over some lavender ice cream. Hello, summer. Pull up a chair.

I love to infuse things with lavender. Cream is the easiest – all you do is simmer it with a spoonful of lavender petals, as if you were making tea. This is a great way to make lavender panna cotta, or floral whipped cream – or homemade ice cream. If you really want to go all out, make lavender shortbread to serve on the side by blitzing a teaspoon of lavender along with the flour, sugar and butter (use any recipe – all shortbread is similar) in a food processor. The blueberry topping makes a perfect pairing, especially sweetened with honey. I like serving it warm over the cold ice cream.

Lavender Ice Cream


  • 1 cup heavy (whipping) cream
  • 1 cup 18% coffee cream or half & half
  • 1-2 tsp. dried lavender
  • 1/2 cup sugar or 1/3 cup honey


  1. Bring the creams to a simmer with a teaspoon or two of lavender. Take off the heat, stir and let steep for an hour or so, until the mixture cools. Strain through a fine sieve into a bowl and chill until cold.
  2. Stir in the sugar or honey and freeze in an ice cream maker according to the manufacturer’s directions. If you want it firmer, transfer to a container or bowl and put in the freezer until firm.

Blueberry Sauce

This simple fruit topping is fantastic on vanilla ice cream or pound cake, too – or blitz it with vanilla ice cream or frozen yogurt and milk to make brilliant blueberry milkshakes.


  • 1 pint (2 cups) fresh or frozen blueberries
  • 1/4 cup honey, or to taste


  1. Heat the berries and honey in a small pot set over medium-high heat; cook until the berries pop and the mixture looks saucy. Cool slightly and serve warm, or chill until cold. Makes about 1 1/2 cups.


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