Make Lavender Ice Cream this Summer

Some people, like my husband, crave ice cream all year. But, for others, summer is when the desire hits. This warm-weather recipe for lavender ice cream is fun and easy, making it a great activity to do with kids. And if lavender isn’t your flavour of choice, try substituting spearmint, lemon balm, blueberries, blackberries, or any other fresh local ingredient.

If you live in Canada, you might be interested in discovering the Okanagan Lavender & Herb Farm. This family-run operation requires an entire team for planting, harvesting, drying, distilling, and bottling. They grow lavender, herbes de Provence (rosemary, thyme, oregano), spearmint, lemon verbena and more. From planting to the final product – the farm operations reflect the McFadden family’s dedication to environmental stewardship, supporting local business and quality production.

Order online for shipping across Canada (flat rate shipping $11.95 | free shipping over $75). Alternatively, stop by if you are in the area, as they offer curbside pickup on Tuesdays and Thursdays.

Lavender Ice Cream

Okanagan Lavender & Herb Farm

A fun and easy dessert that everyone can enjoy! This recipe does not require an ice cream maker, but if you have one, follow your machine's instructions.

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Prep Time 30 minutes mins

Total Time 30 minutes mins

Course Dessert

Cuisine North American

Servings 6 people

Equipment

• 1 ice cream maker this is optional, the recipe does not require one

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 1 tbsp sugar
• ¼ tsp vanilla extract
• ½ cup cream (10%) or table cream (18%)
• 6 sprigs Fresh Organic Lavender OR 1 tbsp dried lavender buds OR 2 drops lavender essential oil
• 3 tbsp coarse salt or pickling salt
• lots of Ice Cubes
• Ziploc Bags sandwich size freezer bags
• 2 L size Round Drinking Cooler or one large Coffee tin

Instructions

 

• Stir together sugar, vanilla, cream and lavender sprigs in a small bowl. Transfer to Ziploc bag, sealing securely.
• Fill a cooler or large coffee tin ¾ full with ice cubes and sprinkle the salt over the ice. Place the smaller bag in the middle of the ice (you may place up to 3 sandwich-sized bags in one container). Seal your container shut.
• Roll your container around on a table or the ground for about 10 minutes. Check if the cream is frozen – you don’t need to remove the bag. If it isn’t frozen, keep rolling it around for another 5 minutes.
• Remove bag(s) from the large container. Rinse the salt off the outside of the bags.  Remove lavender sprigs. Place into a bowl or eat straight from the bag!

Keyword Ice Cream, Lavender

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