Lavender infused ice cream – deliciously creamy and ideal to make in advance and keep in the freezer for a hot day
Serves: 6
Prep time: 5 mins
Cooking time: 30 mins
Total time: 35 mins
Skill level: Easy peasy




    • 300ml carton double cream


    • 60g (2oz) caster sugar


    • 4 level tbsp dried lavender flowers


    • 500ml carton chilled, ready-made vanilla custard


    • Violet or purple food colouring






    1. Pour the double cream into a pan, place it on the hob and bring it to the boil. Remove the pan from the heat and add the sugar. Stir until sugar dissolves, then add the lavender flowers.


    1. Leave the lavender to infuse for at least 30 mins, or until the cream is cool. Strain the cream and discard the lavender flowers.


    1. Stir the infused cream into the custard and add some colouring to make the mixture lilac. Pour the mixture into a suitable freezer container, and freeze it until solid, beating occasionally, so that it freezes smoothly. Alternatively, freeze


    1. The mixture in an ice cream machine, then transfer it to a freezer container and store it in the freezer.


    1. Remove ice cream from the freezer for about 10-15 mins before serving, so that it starts to soften and is easier to scoop.



Nutritional information per portion



fat 29.0g saturates 16.0g calories 369(kcal)


This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.