You know what this ice cream means.
I’ve been rewatching It’s Complicated and falling for that movie all over again. It speaks to my inner, slightly older self—the humor, the warmth, and yes, the ice cream.
In the film, Meryl Streep makes lavender honey ice cream and somehow everyone pays attention. That scene stuck with me, and for years I’ve wanted to recreate lavender ice cream in my own kitchen.
A while back I made croissants because I wanted to be part of that Steve Martin and Meryl Streep bakery moment. It was worth the effort and the chaos. Lavender ice cream, though, lingered on my mind longer—charming, floral, and unexpectedly comforting.
Of course, I get distracted by other flavors—chocolate, peanut butter, bourbon, truffles, fluffernutter chip and every other decadence you can fold into frozen cream. Lavender feels delicate by comparison, almost virtuous. It’s a flower, after all, so why not call it a breakfast item?
Now about the white chocolate: don’t let that throw you. It adds richness and texture to the recipe. White chocolate isn’t technically chocolate the same way dark is, but it melts beautifully and brings a creamy body to the ice cream without overpowering the lavender. There’s a season and a place for it—this is one of them.
I used dried culinary lavender to infuse the base, then strained it so the texture stays silky smooth. The ice cream has white chocolate chunks folded in near the end of churning for little bursts of sweetness. You can skip any decorative dried lavender on top if you prefer; it was just for photos. If you want a playful twist, add a drop of purple food coloring, but it’s not necessary—the flavor is the star.
When the ice cream finishes, give it a few hours in the freezer to firm up. Let it sit a couple minutes at room temperature before scooping so it softens slightly and becomes spoon-ready.
White Chocolate Chunk Lavender Ice Cream
Yield:
1
quart
Ingredients
-
2 1/2
cups
heavy cream -
1 1/2
cups
whole milk -
3/4
cup
granulated sugar -
1/4
cup
dried culinary lavender -
1/4
teaspoon
salt -
2
teaspoons
vanilla extract -
12
ounces
white chocolate, chopped
Instructions
-
In a saucepan over medium heat, combine the heavy cream, whole milk, granulated sugar, dried lavender, and salt. Stir constantly until the sugar dissolves and the mixture is warm and just starting to bubble around the edges. Remove from heat, stir in the vanilla extract, and let the lavender steep at room temperature for 60 minutes. After steeping, strain the mixture through a fine mesh sieve, discarding the lavender. Chill the base in the refrigerator until completely cold, about 30 to 60 minutes.
-
Once chilled, churn the mixture in your ice cream maker according to the manufacturer’s instructions. A few minutes before churning finishes, add the chopped white chocolate so the pieces fold in evenly. When churning is complete, transfer the ice cream to a freezer-safe container, cover, and freeze for at least 4 to 6 hours to firm up. Before serving, let the ice cream sit a few minutes at room temperature to soften slightly for easy scooping.
Dessert
American
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If you try it, share a photo and tag it with the hashtag for your own keepsake. I appreciate seeing how recipes turn out in your kitchen.
Honestly, it’s that good. Grab a spoon and enjoy.