Lavender ice cream: 2 delicious recipes for a different kind of ice cream treat

Because lavender is so undemanding and yet pretty, almost everyone has the plant in their garden. Dried lavender can be used to make lavender ice cream.

Lavender ice cream isn't just a treat for the palate in summer[/caption]A delicious, creamy ice cream - it's not just children who love it. When the temperatures slowly rise again and the cafés also set up their chairs outside, then it's that time again. Ice season begins. Apart from the fact that some people like to eat ice cream in winter, it is actually a traditional part of summer - as a refreshing treat.

Big or small - the classics chocolate, vanilla and strawberry are among the most popular varieties in ice cream parlors and supermarkets. But unusual creations are also popular. Here, however, do-it-yourself is often the motto. You can not only conjure up delicious creations from various sweets, but also from herbs, vegetables and plants from your own garden. It may sound a bit off the mark for some, but some flavors really are a welcome change from the otherwise quite sweet ice cream.

Lavender ice cream is highly recommended, especially for lavender lovers. It has a unique taste, intense aroma and is also quick to prepare. And to be honest, who doesn't like to receive praise from their guests for an extraordinary creation that also tastes good?! And so that everyone can enjoy the lavender ice cream, there is a normal version as well as one for vegans.

Have fun imitating and enjoy!!!

11 Normal lavender ice cream variant

For approx. 8 portions of ice cream you need:

1-2 teaspoons dried lavender flowers
200 g sugar
250 ml milk
200 ml cream
8 yolks

Preparation

➥ Step 1:

Put the lavender blossoms with the sugar in a hand blender and grind vigorously. You can then remove any coarser pieces of blossom or you can sift through the sugar-lavender mixture afterwards.

➥ Step 2:
Now add the finished lavender sugar to the milk and stireverything thoroughly. In a second bowl, mix the cream and egg yolks together, then pour this mixture into the bowl with the lavender sugar and milk.

➥ Step 3:
Now you are pretty much done. Give the mixture a good stir again, then pour it into an ice cream maker and freeze the ice cream. If you don't have an ice cream maker, fill the lavender ice cream into a flat bowl, put it in the freezer for about 3-4 hours and stir the mixture every 15 minutes with a whisk.

» My tip:

If you want to make your own ice cream regularly, you should consider buying an ice cream machine. The ice cream is much creamier and finer than without. There are two types of ice cream machines - with compressor (for real ice cream lovers) and models without compressor (for occasional users).

Ice machines with compressors are significantly more expensive, larger and often louder. Several types of ice cream can be prepared one after the other. For normal household use, I bought the Venise ice cream machine from Krups (picture on the right). It is very quiet and with a container capacity of 1.6 liters it is the absolute leader among the simple models. There's enough ice cream for the whole family and the visit.

1. Normal lavender ice cream variant

22 Vegan lavender ice cream variant

For a vegan lavender ice cream you need:

200 g cashew nuts (soaked for 12 hours)
450 ml Almond or other non-animal milk
1 tablespoon dried lavender
100 ml agave syrup
50 g coconut oil
Vanilla pulp

Preparation

➥ Step 1:
Boil almond milk, lavender, agave syrup and a pinch of s alt. Then add the coconut oil and let it melt and cool again.

➥ Step 2:
Then add the mixture to the blender together with the cashew nuts and puree everything until it has a smooth and creamy consistency.

➥ Step 3:
Pour the mixture into an ice cream maker and freeze for about 60 minutes. Without an ice cream maker, as described in the normal version, pour into a normal bowl and place in the freezer. Stir once every 15 minutes!

2. Vegan lavender ice cream variant