Lavender Ice Cream (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 cup whole milk
02 -
1 cup heavy cream
03 -
2 tablespoons dried lavender
04 -
2 tablespoons honey
05 -
6 tablespoons monk fruit sweetener
06 -
1/8 teaspoon salt
# Instructions:
01 -
In a medium saucepan, combine the whole milk and heavy cream. Heat over medium heat until you see gentle wisps of steam, but do not let it boil.
02 -
Add the dried lavender to the warm mixture and stir gently. Let it steep for 20 minutes off the heat, allowing the floral aroma to infuse into the base.
03 -
Pour the mixture through a fine-mesh strainer into a medium bowl to remove lavender buds. Whisk in honey, monk fruit sweetener, and salt until fully dissolved.
04 -
Transfer the mixture to an empty Ninja CREAMi™ Pint (or any freezer-safe container). Place it in an ice bath to cool completely, then cover with a lid and freeze for at least 24 hours.
05 -
Remove the frozen pint from the freezer and process in your Ninja CREAMi™ using the “ICE CREAM” setting (or churn in your ice cream maker according to its instructions).
06 -
Scoop into bowls or cones and serve immediately for a creamy, aromatic dessert.
# Notes:
01 -
Pair with fresh berries or shortbread cookies for an elegant dessert.
02 -
Drizzle with additional honey or garnish with edible flowers for presentation.
03 -
Avoid over-steeping lavender to prevent bitterness; stick to 20 minutes for optimal flavor.
04 -
Use an ice bath to cool the base quickly and maintain freshness before freezing.
05 -
Store leftover ice cream in an airtight container in the freezer for up to two weeks. To prevent ice crystals, press plastic wrap directly onto the surface before sealing.
06 -
Let frozen ice cream sit at room temperature for 5–10 minutes before scooping for easier serving.