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Lavender & Blueberry Honey Ice Cream (Eggless)





It’s winter and if you know me, even a little, you know that I’m miserable in the winter.

So, as I planned for a recent visit from my family in Florida, I found myself really, really, longing for the Florida weather of my childhood. An escape from all this dreary winter! Strangely enough, ice cream came to mind…and not just any ice cream. I recalled eating a delectable lavender flavored ice cream, I don’t know where, and thought I could maybe improve on it soooo…this Lavender and Blueberry Honey Ice Cream was born.

Don’t be deceived by the time it takes to make – most of that time is just the cooling process, which is ZERO effort. I was a little concerned about adding honey to my ice cream base – this changes how it freezes and I worried that the ice cream would freeze too hard – but it was unfounded. The texture of this Philadelphia-Style ice cream recipe turned out PERFECT!!! I was astounded.

If you’re already through with the cold season, you might want to try this recipe and help remind yourself that spring is around the corner. 😉

You’ll need an ice cream maker for this recipe…and always ALWAYS remember – The Better the Ingredients, The Better the Results…so don’t buy the cheap stuff for this.

Nutrition Facts
12 servings per container
Serving size 1/2 cup

Amount per serving
Calories 260
% Daily Value*
Total Fat 17g 22%
Saturated Fat 10.5g 53%
Trans Fat g
Cholesterol 61mg 21%
Sodium 66mg 3%
Total Carbohydrate 27g 9%
Dietary Fiber g 0%
Total Sugars 26g
Includes g Added Sugars 0%
Protein 2g

Calcium 6.7mg 1%
Vitamin D 8.3%
Not a significant source of vitamin D, iron, potassium, or add label here.

The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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1.5 cups Whole Milk
1/3 cup Blueberry Honey (I bought this from Whole Foods. If you don't have blueberry honey available to you, any honey will work)
2 tbs Culinary Lavender
1/2 cup Cane Sugar
2 cups Heavy Cream
3 tbs cream cheese softened (better if it's the whipped kind but I didn't have that handy)
1/8 tsp Kosher Salt
* Click to ingredient to choose one


Prepare your ice cream maker per package instructions. In my case, I put the barrel (covered in cling wrap) to freeze the day before.
In a pan, on medium heat, heat milk.
Stir in honey, sugar, salt and lavender.
Heat until just boiling and then remove from heat.
Let this mix cool for up to 30 minutes. This allows the lavender to steep. It's important not to allow the lavender to steep for too long because it's a fairly strong flavor and you don't want to be overwhelmed by it. You don't want potpourri flavored ice cream!
Strain out the lavender and return the milk mix to heat.
Bring to simmer and add cream cheese in small pieces. Stir and dissolve the cream cheese. If it does not dissolve well, use a hand blender to blend until smooth.
Remove from heat and stir in the heavy cream.
All this mix to come to room temperature before covering and cooling the fridge for at least 3 hours. It's important that no condensation forms.
When you're ready to make the ice cream, pour into an ice cream maker and let churn for 25-30 minutes.
Now, to get the marbled honey throughout your ice cream, don't forget this step. Move 1/3 of the mix to a freezable 2 quart container. Drizzle some honey on top of this. Then move another 1/3 over and repeat. End with the last third.
Cover and gently move to freezer. Freeze for at least 1 hour before serving.