Lavender and Vanilla Ice Cream Recipe

Lavender is such a lovely, colourful plant. Easy to grow and great for bees, it also has a beautiful flavour to suit sweet and savoury recipes.

This lavender and vanilla ice cream has soothing, subtle flavours, perfect for a summer’s day.

The best flowers for culinary use are from the Lavandula angustifolia varieties, known as the English Lavenders. Dutch lavenders, L. x intermedia, have more camphor in them, which is both unpalatable and bad for you to eat in quantity, although the amount that would be present in this recipe is much too low to harm you if you really wanted to try, or used the wrong variety by accident.

Lavender and Vanilla Ice Cream

Lavender and Vanilla Ice Cream, photographed yesterday in my kitchen. It was never seen again.


  • 425ml Full Fat Milk
  • 425ml Double Cream
  • 180g Caster Sugar
  • 6 Egg Yolks
  • 50g Liquid Glucose
  • 1 tsp Vanilla Extract or Essence
  • 5 lavender flowers broken down into petals (or 3 tablespoons of chopped fresh lavender leaves)


  1. Heat the milk, cream, vanilla and lavender in a pan
  2. Separately, cream the sugar & eggs together
  3. Pour the heated cream mix over the creamed mixture
  4. Add the liquid glucose
  5. Return to the  heat and gently cook the mixture until slightly thickened (coats the back of the spoon)
  6. Pass the mixture into a container and place in the fridge to cool
  7. Once chilled, churn in an ice cream maker for approximately 30 – 35 minutes

By Ashridge Support

Ashridge Nurseries has been in the business of delivering plants since 1949.


  1. michael Nadell says:

    There is no butter in your ingredients list,.
    Should it be in the method?

    1. Frankie Meek says:

      Hi Michael

      We have now amended the method. There should be no butter added. Thanks for emailing us and picking up on the error.


Leave a comment

Your email address will not be published. Required fields are marked *

Back to top