Lavender Dark Chocolate Chip Ice Cream – a delicious recipe with Heavy Cream, Sugar, Salt, Vanilla Bean, Dried Lavender Buds, Coloring. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Pour the cream, half-n-half, sugar, and salt into a medium sauce pot. Place the pot over medium heat until it comes to a low simmer.
2
If using a vanilla bean, cut the bean down the center lengthwise. Carefully open the bean and scrape out the paste.
3
Add the lavender buds and vanilla paste to the cream mixture. Stir; then remove from heat and cover. *At this point you can add a drop or two of food coloring if you want to enhance the lavender color.
4
Place the covered pot in the refrigerator for at least 4 hours to cool. (If you're in a hurry, place it an airtight container and put in the freezer for 1 hour until thoroughly chilled, but NOT frozen!)
5
Once the mixture is chilled, strain out the lavender buds and pour into an ice cream maker (you'll need a 6 cup capacity or larger one). Churn for 20+ minutes until the desired consistency is reached.
6
Meanwhile, chop the chocolate bar into fine shards.
7
At the 20 minute mark, add the chocolate to the ice cream maker. Churn until the chocolate is evenly distributed.
8
Serve immediately or put in an airtight container and freeze.
831
kcal
Calories
52
g
Fat
74
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 cups Heavy Cream, 2 cups Half-and-half, 1 cup Sugar, 1 pinch Salt, and more.
Yes, Lavender Dark Chocolate Chip Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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