Luscious lavender ice cream

(7 ratings)

What's my recipe book?


We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

lavender ice cream
lavender ice cream
  • Serves: 6

  • Prep time:

  • Cooking time:

  • Total time:

    plus freezing time
  • Skill level: Easy peasy

  • Costs: Mid-price

Woman's Weekly recipe Lavender infused ice cream - deliciously creamy and ideal to make in advance and keep in the freezer for a hot day


  • 300ml carton double cream
  • 60g (2oz) caster sugar
  • 4 level tbsp dried lavender flowers
  • 500ml carton chilled, ready-made vanilla custard
  • Violet or purple food colouring

Cookery Editor, Sue McMahon, says make sure that you use lavender flowers that you know haven't been sprayed with any chemicals.


  1. Pour the double cream into a pan, place it on the hob and bring it to the boil. Remove the pan from the heat and add the sugar. Stir until sugar dissolves, then add the lavender flowers.
  2. Leave the lavender to infuse for at least 30 mins, or until the cream is cool. Strain the cream and discard the lavender flowers.
  3. Stir the infused cream into the custard and add some colouring to make the mixture lilac. Pour the mixture into a suitable freezer container, and freeze it until solid, beating occasionally, so that it freezes smoothly. Alternatively, freeze
  4. The mixture in an ice cream machine, then transfer it to a freezer container and store it in the freezer.
  5. Remove ice cream from the freezer for about 10-15 mins before serving, so that it starts to soften and is easier to scoop.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 369(kcal)
  • Fat 29.0g
  • Saturates 16.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

Your rating

Average rating

  • 3
(7 ratings)

Your comments

comments powered by Disqus

FREE Newsletter