Lavender Honey Ice Cream Recipe: Bougie Kid Approved (Gluten Free, Egg-Free)

Today, we’re making lavender honey ice cream. This flavor was requested by my stepson, who has a very sophisticated palate thanks to all the weird food I forced him to eat.

To add a delightful pop of color, we’re going to use a teaspoon of purple potato powder. Yes, you read that right. Purple potatoes! While I have no qualms about pumping my children full of artificial dyes in private, I am going to pretend to be better than that on the internet. Plus, purple potatoes are allegedly the secret to living until you’re 100 according to some documentary I half-watched. So, let's whip up some ice cream that’s Instagram-worthy, kid-approved, and (almost) health-conscious! Feel free to add a drop of purple food coloring instead of the potato powder or purchase it here if you too want to live to 100 by eating ice cream (results not guaranteed).

Now, a quick note on the recipe: we’re skipping the eggs because my youngest is allergic to them. And as much as I love a good ice cream, I'm not about to accidentally murder her. So, egg-free it is! I don't notice any difference anyway and it skips a whole step too.

Ingredients:

• 2 cups heavy cream

• 1 ¾ cup whole milk
  

• ¾ cup honey (local if possible, because saving the bees is trendy)

• 1 tablespoon dried culinary lavender
  

• 1 teaspoon purple potato powder (because we’re fancy like that) or a drop of food dye

• Pinch of salt

Equipment:

• Whysper Brand Ice Cream Maker (because if I mention this I can write it off. Plus I adore it. Put it on your Wedding Registry or beg for it for your birthday. You won't regret it!)

• Saucepan

• Whisk

• Mixing bowl

• Fine mesh sieve

Instructions:

1. Infuse the Cream: Pour the heavy cream and dried lavender into a saucepan. Heat over medium until it just starts to simmer. Do not boil unless you want to smell burnt lavender for days. Remove from heat, cover, and let it steep for about 15-20 minutes. This is a good time to have a glass of champagne. Strain the lavender buds out with your sieve.

2. Sweeten the Deal: Stir in the honey until it’s fully dissolved. Honey not only adds sweetness but also a luscious, floral depth.

3. Milk It:Throw in the cold milk.

4. Get Colorful: Remove from heat and stir in the salt and purple potato powder/noxious food dye (no judgement here). This magical ingredient gives our ice cream a vibrant hue. Why purple potato? Because I saw a documentary about living to 100, and apparently, purple potatoes are the secret sauce to Okinawan longevity. They also mentioned exercise, but let’s be real—that sounds like hard work.

5. Chill Out: If you are lucky enough to own a Whysper then you can just dump the liquid in and turn it on. If you are using a traditional ice cream machine then you need to get everything very cold before you churn it. In this case, cover the surface with plastic wrap to prevent a skin from forming and chill in the refrigerator for at least 4 hours, or overnight if you’re the patient type.

6. Churn Baby Churn: Here’s why I absolutely love my Whysper Ice Cream Maker—it has a built-in compressor. No need to freeze the bowl first, which is a total lifesaver. That kind of thing requires anal-retentive organizational skills that I do not possess. Plus, with six kids, I don’t have space in my freezer for that nonsense. With this baby, you just turn it on, chuck the ingredients in, and press start. The downside? We make ice cream almost every day because it’s just too easy, and let’s just say we’ve all moved up a dress size—even the boys.

7. Freeze for Firmness: Transfer the churned ice cream into a lidded container (I love these) and freeze for an additional 2 hours to firm up.

Serving Suggestions:

Serve your lavender honey ice cream in gluten free waffle cones (what? You didn't know they existed? You are welcome!), topped with a drizzle of extra honey, and maybe a sprinkle of edible flowers if you’re feeling extra fancy. Snap a photo for Instagram, tag your bougie kids, and enjoy the sweet taste of summer with a hint of sophistication.

And there you have it—lavender honey ice cream, made with love, a touch of elegance, and just a smidgen of delusion that we’re all going to live to 100 by slipping purple potatoes into our ice cream. Now, go forth and churn some creamy, dreamy, gluten free ice creamy!