We’re making Lavender Dark Chocolate Chip Ice Cream today, fresh and fragrant!
If there is anything I love to shop for, it’s fresh herbs.
I’m often found standing in the produce department (or at the farmer’s market) with bouquets of greenery under my nose, placidly inhaling their intoxicating scent.
I kneel amongst my flowerbeds tenderly rubbing their leaves between my fingers, to accentuate the earthy perfume.
I can’t wait, until my beds are full of mint, basil, thyme, dill and lavender. In my mind, no dish is complete without a fresh aromatic herb!
Lavender is an herb that comes and goes in culinary popularity. Known for its piney, yet floral essence, it’s considered a wonderful accompaniment to mild proteins like chicken and fish.
Personally, I think lavender deserves a little more credit. Its flavor may be subtle at first, but has an accumulative quality that can hold it’s own against strong flavors like lemon, or even chocolate.
In today’s Lavender Dark Chocolate Chip Ice Cream recipe, I’ve paired lavender with dark chocolate for a surprisingly balanced and bewitching frozen treat!
This Lavender Dark Chocolate Chip Ice Cream puts most mint chip ice creams to shame, and is a pleasant departure from your everyday freezer-aisle flavors.
Other ASP Recipes Involving Lavender…
Lavender Dark Chip Ice Cream
Yield: 1.5 quarts
Prep Time:30 minutes
Cook Time:5 minutes
Rich, creamy and fragrant Lavender Dark Chocolate Chip Ice Cream recipe. Lt. Dan’s absolute favorite ice cream recipe, hands down!
- 2 cups heavy cream
- 2 cups half-n-half
- 1 cup granulated sugar
- Pinch of salt
- 2 1/2 tablespoons dried lavender buds (4 tablespoons fresh chopped lavender)
- 1 vanilla bean (or 1 teaspoon vanilla paste)
- 1-2 drops purple food coloring (optional)
- 4 ounces dark chocolate bar
- 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.
- If using a vanilla bean, cut the bean down the center lengthwise. Carefully open the bean and scrape out the paste. Add the buds and vanilla paste to the cream mixture. Stir; then remove from heat and cover. *Add a drop or two of food coloring if you want to enhance the lavender color.
- 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!)
- Once the mixture is chilled, Strain out the lavender buds and pour into an ice cream maker. Churn for 20+ minutes until the desired consistency is reached.
- Meanwhile, chop the chocolate bar into fine shards. Add the chocolate to the ice cream maker. Churn until the chocolate is evenly distributed. Serve immediately or put in an airtight container and freeze.
Yield: 1.5 quarts, Serving Size: 12
- Amount Per Serving:
- Calories: 240 Calories
- Total Fat: 15.4g
- Saturated Fat: 9.5g
- Cholesterol: 42mg
- Sodium: 47mg
- Carbohydrates: 25.1g
- Fiber: 0.7g
- Sugar: 21.2g
- Protein: 2g
Making this recipe? Why not take a quick shot and share it on Instagram! Make sure to tag it #ASpicyPerspective so we can see what you're cooking!