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The most amazing lavender and lemon ice cream

You absolutely have to try this amazing lavender and lemon ice cream. The lavender is so subtle and not overpowering and the lemon gives this ice cream a zingy freshness while the creaminess melts away in your mouth.

I love lavender, it is such a romantic plant. The colour, the smell, and visions of a lavender farm in the French countryside. I also use the lavender flowers in lavender shortbread and aromatic lavender oil in my bathwater it really calms my nerves. But there are really a thousand uses for lavender.

My best investment for the summer season has been the Krups ice cream machine. I initially bought it for my cooking school, and real food parties but have already used it so many times for my family.I store the bowl in the freezer so it always ready to go when I have the urge to make ice cream.

If you don’t have an ice cream machine you can always just freeze your ice cream in lolli moulds like the strawberry ice cream recipe.on the blog.

I know it sounds like work to use beetroot and blueberries to colour your ice cream but it is really quick and so much better for you than using artificial colouring.

Enjoy this one!

Photograhper Tracey Kelsey

Lavender and lemon ice cream

Lavender and lemon ice cream

  • Author: Ankie Niesing
  • Yield: 8 1x



  • 250 ml milk
  • 2 eggs
  • 125 ml sugar or honey
  • 500 ml cream
  • 2 tbs lavender flowers
  • 2 tbs blueberries
  • 1/4 beetroot
  • 1 lemon zest


  1. Warm 1 cup milk in a pan. While the milk warms, whisk together 2 eggs and ½ cup sugar in a separate bowl. 
  2. Slowly add warm milk to the eggs and sugar, whisking continuously.It is crucial that the milk should just be slightly warm so your egg don’t curdle.
  3. Add 2 cups of cream and vanilla to the milk mixture. Return to the saucepan. Heat slowly and continue stirring until the mixture is thick and coat the back of a spoon. Again, don’t boil the mixture or the egg will curdle. Eggs cook at 62’C and once it goes above that temperature it will start to curdle.
  4. Blend the blueberries and beetroot with a 1/4 cup of the custard in a nutribullet or blender. This is to colour the ice cream in a natural way. Add the purple paste to the custard amount will depend on the intensity of purple you are after. When frozen the purple will be less bright.
  5. Add the lemon zest and lavender flowers in and leave to infuse for at least 1 hour. 
  6. Pour through a sieve to discard of all the bits of texture.
    Cool mixture completely and place in the fridge.
  7. When the mixture is cool, get ice cream machine ready. Follow instructions for your specific ice cream machine and pour mixture into the machine and churn until frozen and creamy. Store in the freezer if not eating straight away.


Ankie Niesing

Hi, I'm Ankie! Welcome to Wooden Spoon Kitchen, my pantry of life, love and health where we constantly stir laughter, learning, eating and cooking together!

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