Lavender Honey Mascarpone Ice Cream

Imagine a dessert that’s creamy, luxurious, and just a little bit magical. That’s exactly what you get with this Lavender Honey Mascarpone Ice Cream. It’s the perfect balance of floral lavender, sweet honey, and rich mascarpone cheese, creating a flavor that’s both sophisticated and comforting.
Whether you’re hosting a summer garden party, looking for a unique dessert to impress your guests, or just treating yourself to something special, this ice cream is a must-try. It’s surprisingly easy to make, and the result is nothing short of heavenly.
Why You’ll Love This Lavender Honey Mascarpone Ice Cream
Let’s be honest—this ice cream is a showstopper. Here’s why you’ll fall in love with it:
1. Unique and elegant flavor. The combination of lavender, honey, and mascarpone is a match made in dessert heaven. It’s floral, sweet, and creamy all at once.
2. Perfect for any occasion. Whether it’s a summer BBQ, a bridal shower, or just a quiet night in, this ice cream fits the bill.
3. Easier than you think. No fancy techniques or hard-to-find ingredients—just a simple process that yields a luxurious result.
4. Make-ahead friendly. You can prepare the base ahead of time and churn it when you’re ready to serve.
5. Impressive yet approachable. It’s the kind of dessert that looks and tastes gourmet but is totally doable for home cooks.

How to Make It
Making Lavender Honey Mascarpone Ice Cream is easier than you might think. Here’s a step-by-step guide:
Step 1: Infuse the cream with lavender.
In a saucepan, combine heavy cream, milk, and dried culinary lavender. Heat gently until it’s just about to simmer, then remove from the heat and let it steep for 30 minutes. Strain out the lavender and discard.
Step 2: Make the custard base.
In a bowl, whisk together egg yolks and honey until light and fluffy. Slowly pour the warm lavender-infused cream into the egg mixture, whisking constantly. Return the mixture to the saucepan and cook over low heat until it thickens enough to coat the back of a spoon.
Step 3: Add the mascarpone.
Remove the custard from the heat and whisk in mascarpone cheese until smooth. Let the mixture cool to room temperature, then refrigerate for at least 4 hours (or overnight) until completely chilled.
Step 4: Churn the ice cream.
Pour the chilled custard into your ice cream maker and churn according to the manufacturer’s instructions. Transfer to a freezer-safe container and freeze until firm.
Step 5: Serve and enjoy!
Scoop into bowls or cones, and garnish with a drizzle of honey or a sprinkle of dried lavender for a beautiful finish.
Chilling Time
After making the custard base, it needs to chill in the refrigerator to ensure it’s completely cold before churning. This step is crucial for achieving the creamiest texture.
- Chilling Time: At least 4 hours, or overnight for best results.
Freezing Time
Once the ice cream is churned, it needs to freeze in the freezer to firm up before serving.
- Freezing Time: 2-4 hours, depending on your freezer and the consistency you prefer.
Total Time (Including Chilling and Freezing)
If you’re planning ahead, here’s the total timeline:
- Prep and Cook Time: 35 minutes
- Chilling Time: 4 hours (or overnight)
- Freezing Time: 2-4 hours
- Total Time: 6.5 to 8.5 hours (or overnight + 2-4 hours)
Make Ahead Method
This ice cream is perfect for prepping ahead of time. Here’s how:
1. Prepare the custard base.
You can make the custard base up to 2 days in advance. Just store it in an airtight container in the fridge until you’re ready to churn.
2. Freeze the churned ice cream.
After churning, transfer the ice cream to a freezer-safe container and freeze for up to 2 weeks. Let it sit at room temperature for 5-10 minutes before scooping.
3. Pre-scoop for parties.
If you’re serving this at a gathering, scoop the ice cream into individual bowls or cones, place them on a baking sheet, and freeze until ready to serve.

Make-Ahead Tip
If you’re short on time, you can prepare the custard base up to 2 days in advance and store it in the fridge. Then, churn and freeze it when you’re ready to serve.
Pro Tips
Use culinary lavender. Make sure you’re using food-grade lavender, as other types may contain pesticides or additives.
Don’t overheat the custard. Cook it gently over low heat to avoid curdling the eggs.
Chill thoroughly. Make sure the custard is completely cold before churning—this ensures the creamiest texture.
Adjust the sweetness. If you prefer a less sweet ice cream, reduce the amount of honey slightly.
Add texture. Stir in crushed honeycomb or shortbread cookies during the last few minutes of churning for a fun twist.
Storage Options
Store the ice cream in a freezer-safe container with a tight-fitting lid. It will keep for up to 2 weeks.
To prevent ice crystals, press a piece of plastic wrap directly onto the surface of the ice cream before sealing the container.
Tools For This Recipe
Saucepan. For heating the cream and making the custard.
Fine-mesh strainer. To strain out the lavender after steeping.
Whisk. For mixing the custard base.
Ice cream maker. Essential for churning the ice cream.
Freezer-safe container. For storing the finished ice cream.
FAQs!
Can I use fresh lavender?
Yes, but use half the amount of fresh lavender, as it’s more potent than dried.
Can I make this without an ice cream maker?
Yes! Pour the chilled custard into a shallow dish and freeze. Every 30 minutes, stir vigorously with a fork to break up ice crystals. Repeat until the ice cream is smooth and creamy.
Can I use a different sweetener?
Yes, but honey adds a unique flavor that complements the lavender. If you substitute, use a mild-flavored sweetener like maple syrup.
Is mascarpone necessary?
Mascarpone adds richness and creaminess, but you can substitute with cream cheese if needed.
Can I make this dairy-free?
Yes! Use full-fat coconut milk and a dairy-free mascarpone alternative.
Variations and Substitutions
Lemon twist: Add a tablespoon of lemon zest to the custard for a citrusy kick.
Berry swirl: Swirl in a homemade raspberry or blackberry sauce during the last few minutes of churning.
Vanilla bean: Add a split vanilla bean to the cream while infusing the lavender for extra depth of flavor.
Honeycomb crunch: Stir in crushed honeycomb or toffee bits for added texture.

Conclusion
This Lavender Honey Mascarpone Ice Cream is a dreamy, elegant dessert that’s perfect for any occasion. It’s creamy, floral, and just sweet enough to satisfy your cravings.
Give it a try and let me know how it turned out for you in the comments! Did you add any twists? I’d love to hear your thoughts!

Lavender Honey Mascarpone Ice Cream
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 2 tbsp dried culinary lavender
- 4 large egg yolks
- ½ cup honey
- 1 cup mascarpone cheese
Instructions
- In a saucepan, combine the heavy cream, milk, and lavender. Heat over medium heat until just about to simmer. Remove from heat and let steep for 30 minutes. Strain out the lavender and discard.
- In a bowl, whisk together the egg yolks and honey until light and fluffy.
- Slowly pour the warm lavender-infused cream into the egg mixture, whisking constantly.
- Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon.
- Remove from heat and whisk in the mascarpone cheese until smooth.
- Let the custard cool to room temperature, then refrigerate for at least 4 hours (or overnight) until completely chilled.
- Pour the chilled custard into your ice cream maker and churn according to the manufacturer’s instructions.
- Transfer to a freezer-safe container and freeze until firm.
- Serve with a drizzle of honey or a sprinkle of dried lavender for garnish. Enjoy!
Notes
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Chilling Time: 4 hours (or overnight)
- Freezing Time: 2-4 hours
- Total Time: 6.5 to 8.5 hours (or overnight + 2-4 hours)