There’s something ridiculously comforting about lavender and honey together, light, floral, and just sweet enough. If you love artisan, scoop-shop flavors like rose ice cream or Earl Grey ice cream, this Ninja Creami Lavender Honey Ice Cream is absolutely your thing.
I steep fresh lavender flowers to bring out complex, herbaceous flavors. It makes this homemade lavender ice cream feel like a luxurious, creamy texture in every scoop!
Did you know that lavender ice cream is considered one of the rarest ice cream flavors? Some people love it, while others say it tastes like a candle.
This version is inspired by scoop-shop favorites like Salt & Straw’s Honey Lavender, but made at home with simpler ingredients and less sugar. I use monk fruit and a touch of honey for balance, not sweetness overload. The result is creamy, aromatic, and smooth- not perfumey, not soapy, and definitely not candle-adjacent.
If you’re into floral desserts that feel fancy but still spoonable straight from the pint… you’re in the right place. I promise it won’t taste like soap—just pure, creamy, floral with a touch of natural honey sweetness.
Jump to:
- Why You'll Love This?
- How Does Lavender Taste Like?
- 🛒Ingredients You'll Need
- Substitution and Additions
- How to Make Honey Lavender Ice Cream
- 🍒Fun Mix-Ins and Topping Ideas
- Flavor Variations to Try
- 👪Serving Size
- 🌀Tools You’ll Need
- Tips for Success
- Recipe FAQs
- More Fruity Ice Cream Flavors
- Did you try this recipe?
- Ninja Creami Lavender Honey Ice Cream
Why You'll Love This?
- Creamy texture – Thanks to the Ninja CREAMi!
- Naturally sweetened – Uses honey and monk fruit.
- Unique floral flavor – Perfectly balanced, not overpowering.
- High protein – Thanks to cottage cheese.
- No egg yolks required – Yet still ultra-creamy.
- Easy to customize – Plenty of fun variations.
- Homemade with fresh ingredients – No gums, no pudding mix
How Does Lavender Taste Like?
Lavender has a light, floral taste with an herbal twist. It’s calming and slightly sweet.
Some say it’s earthy, like rosemary, but milder. Others think it’s like a fresh garden in bloom.
The key is balance, too much and it tastes soapy. Just right, and it’s deliciously aromatic.
Pairing it with honey adds a warm, golden sweetness that makes the flavor even better!
🛒Ingredients You'll Need
- Organic Lavender Flowers – Adds a floral aroma and taste.
- Half and Half – Creates a rich, creamy base.
- Cottage Cheese – Boosts protein and gives a smooth texture.
- Honey – Provides natural sweetness with a hint of floral notes.
- Monk Fruit Sweetener – A low-calorie alternative to sugar.
- Vanilla Extract or Vanilla Bean Paste – Enhances the cream mixture.
- Few Drops of Purple Food Color (optional) – Gives it that signature lavender haze.
See recipe card for quantities.
Substitution and Additions
- Monk fruit & honey → White sugar (Use equal parts) or use sweetened condensed milk
- Half and Half → Heavy cream and whole milk or coconut milk
- Cottage cheese → Greek yogurt (for a tangy twist) or cream cheese
- Purple food color → Mashed blueberries (for a natural alternative)
- Honey → Maple syrup or agave nectar
How to Make Honey Lavender Ice Cream
- Warm the half and half in a small saucepan over low heat. Add the dried lavender flowers and let them steep for 5 minutes. Strain out the lavender and let the cream mixture cool.
- Blend all ingredients (including cooled lavender-infused milk) until smooth.
- Pour into a Ninja CREAMi pint container and freeze for 24 hours.
- Insert the pint into the Ninja CREAMi, select "Ice Cream" and process.
- If crumbly, add 1-2 tablespoon whole milk and respin for a creamy texture.
🍒Fun Mix-Ins and Topping Ideas
Add these after the initial spin using the Mix-In cycle:
- Crushed shortbread cookies
- Candied lemon peel
- White chocolate chunks
- Fresh blueberries or blackberries
- Toasted almonds or pistachios
- Coconut flakes
Flavor Variations to Try
- Earl Grey Lavender Ice Cream
- Lavender Lemon Ice Cream
- Blueberry Lavender Ice Cream
- Coconut Lavender Ice Cream
- Lavender Vanilla Bean Ice Cream
👪Serving Size
This recipe is made for the Ninja CREAMi Deluxe, serving four portions per pint.
🌀Tools You’ll Need
- Blender: Makes mixing ingredients effortless.
- Ninja CREAMi Deluxe 11-in-1 Ice Cream & Frozen Treat Maker: The star of the show, perfect for creating creamy, smooth ice cream.
- Ninja Creami Pint Container: The pint container is essential for freezing and churning your ice cream mix.
Tips for Success
- If crumbly, add 1-2 tablespoon milk and respin.
- Don’t over-steep lavender—5 minutes is enough!
- Use high-quality honey for the best flavor.
- Blend well for a smooth, creamy texture.
- Freeze for 24 hours before spinning in the Ninja CREAMi.
Recipe FAQs
Lavender ice cream originated in France and Mediterranean regions, where culinary lavender is popular in desserts.
Lavender ice cream and ube ice cream (made from purple yams) are both naturally purple.
Flavors like wasabi, black garlic, and squid ink are among the rarest—but lavender is definitely one of the most unique!
Yes! Lavender has calming properties, and this recipe is high in protein with natural sweeteners.
Too much lavender or steeping it too long can overpower the base. Stick to culinary lavender and short steep times.
More Fruity Ice Cream Flavors
Looking for other recipes like this? Try these:
Did you try this recipe?
Share how it turned out in the comments below, and if you loved it, share it on Facebook, Pinterest & Instagram.
Thank you! - Rose
Ninja Creami Lavender Honey Ice Cream
Equipment
- 1 Ninja Creami Deluxe Ice Cream maker
- 1 Blender
- 24 ounces Ninja Creami Container Pint
Ingredients
- 1½ tablespoon Organic Lavender Flowers
- 1½ cup Half and Half
- ½ cup Cottage Cheese
- 2 tablespoon Honey
- 2 tablespoon Monk Fruit
- 1 teaspoon Vanilla Extract or Vanilla Bean Paste
- 2-3 drops Purple Food Color optional
Instructions
- Warm the half and half in a small saucepan over low heat.1½ tablespoon Organic Lavender Flowers, 1½ cup Half and Half
- Add the dried lavender flowers and let them steep for 5 minutes.
- Strain out the lavender and let the cream mixture cool.
- Blend all ingredients (including cooled lavender-infused milk) until smooth.1½ tablespoon Organic Lavender Flowers, ½ cup Cottage Cheese, 2 tablespoon Honey, 2 tablespoon Monk Fruit, 1 teaspoon Vanilla Extract or Vanilla Bean Paste, 2-3 drops Purple Food Color, 1½ cup Half and Half
- Pour into a Ninja CREAMi pint container and freeze for 24 hours.
- Insert the pint into the Ninja CREAMi, select "Ice Cream," and process.
- If crumbly, add 1-2 tablespoon whole milk and respin for a creamy texture.
Notes
- If crumbly, add 1-2 tablespoon milk and respin.
- Don’t over-steep lavender—5 minutes is enough!
- Use high-quality honey for the best flavor.
- Blend well for a smooth, creamy texture.
- Freeze for 24 hours before spinning in the Ninja CREAMi.
Scott says
Hello. For the "Warm the half and half in a small saucepan over low heat," what final temp are we shooting for? No eggs, so it doesn't have to be pasteurization, but... body temp? Hot tap water? Low simmer?
Rose Sioson says
Hello Scott! You’re not trying to simmer or boil it. Think hot but not steaming. Warm the half and half to about 120–140°F. It should feel very warm to the touch, with a little steam starting to rise, but no bubbles at all. Definitely hotter than body temp, cooler than a low simmer. 🙂
Valerie says
I made this because I love lavendar ice cream. The taste was good. I, however, am the person that loves the taste that others describe as tasting like soap. I like a stronger lavendar taste which is why I'm doing giving a four instead of 5. I didn't realize I was making lavendar honey until putting in the 2 TBS of honey and realizing... that's a lot of honey. Then I went back and realized, ok I see why. mine came out a bit runny for some reason, but I'm blaming that on myself. I used half monk fruit and half real sugar, I'm not sure if that changed the recipe that much to lose the right texture or what. I also froze for 21 hours and then got impatient. In the future I think I will use this recipe, but use more lavendar and less honey, and add some xanthan gum to try to tailor it to more of my tastes. Overall this had a really good flavor though and is a good recipe.
Rose Sioson says
Thank you for this super thoughtful review Valerie! And I’m with you, some people call lavender “soapy,” and some of us call it “perfect.” 😄
Since you don’t mind sugar, next time you could try about 1/3 cup sweetened condensed milk instead — it’s honestly my favorite sweetener in the Creami. I used honey here because I was aiming for a less sugary nod to Salt & Straw’s honey lavender vib but I’ve tested it with SCM and it’s even better.
On the runny texture: it might not be you. Freezers vary a ton. If you try it again, go for a full 24-hour freeze and see if that fixes it.
Really appreciate you sharing your tweaks! 💜
Rose says
Such a unique and elegant flavor! The lavender is subtle, and the honey adds just the right amount of sweetness. Perfect for a fancy dessert. I hope you all enjoy it just as much. Let me know if you try it!