Lavender Dark Chocolate Chip Ice Cream – Rich, creamy, and fragrant Lavender Dark Chocolate Chip Ice Cream recipe. Lt. Dan’s absolute favorite ice cream recipe, hands down!

Lavender dark chocolate chip ice cream

Lavender Ice Cream with Fresh Herbs

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!

Dazzling Lavender Dark Chocolate Chip Ice Cream Recipe

Homemade Ice Cream Recipe

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 its 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.

Making Lavender Dark Chocolate Chip Ice Cream Recipe

What Ingredients You Will Need

  • 2 cups heavy cream
  • 2 cups half-and-half
  • 1 cup granulated sugar
  • Pinch salt
  • 2 1/2 tablespoons dried lavender buds, or 4 tablespoons fresh chopped lavender
  • 1 vanilla bean, or 1 teaspoon vanilla bean paste
  • 1-2 drops of purple food coloring, optional
  • 4 ounces dark chocolate bar

Note: No eggs or egg yolk is needed in this recipe!

How to Make Lavender Dark Chocolate Chip Ice Cream Recipe

How to Make Lavender Ice Cream

Pour the cream, half-and-half, sugar, and salt into a medium saucepan. 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 in an airtight container and put it in the freezer for 1 hour until thoroughly chilled, but NOT frozen!)

Once the ice cream base 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 for your mix-ins. 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.

Love This! Lavender Dark Chocolate Chip Ice Cream Recipe

Frequently Asked Questions

How long does this ice cream last?

You can keep this ice cream in the freezer in an airtight container for up to 3 months. Let the container sit on the counter for 5-10 minutes to soften a bit before you scoop it with an ice cream scoop and serve it in a bowl or waffle cone.

Are there any benefits to eating this lavender ice cream flavor?

You can put lavender in many different recipes. Some benefits that people have noticed when increasing their lavender intake are relief from migraines, help to regulate sleep cycles, or some improvement in your hair and skin’s health.

Lavender Dark Chocolate Chip Ice Cream Recipe

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Lavender Dark Chip Ice Cream

Prep Time: 30 minutes
Cook Time: 5 minutes
Total Time: 35 minutes
Rich, creamy and fragrant Lavender Dark Chocolate Chip Ice Cream recipe. Lt. Dan’s absolute favorite ice cream recipe, hands down!
Servings: 6 servings, 1.5 quarts

Ingredients

US Customary – Metric
  • 2 cups heavy cream
  • 2 cups half-and-half
  • 1 cup granulated sugar
  • Pinch salt
  • 2 1/2 tablespoons dried lavender buds, or 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

Instructions

  • Pour the cream, half-and-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.

Nutrition

Serving: 1cup, Calories: 625kcal, Carbohydrates: 48g, Protein: 5g, Fat: 46g, Saturated Fat: 28g, Cholesterol: 139mg, Sodium: 67mg, Potassium: 299mg, Fiber: 2g, Sugar: 38g, Vitamin A: 1470IU, Vitamin C: 2mg, Calcium: 164mg, Iron: 2.4mg
Course: Dessert
Cuisine: American
Author: Sommer Collier
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