10+ Floral-Infused Ice Cream Recipes

Spring and summer are the perfect seasons to explore light, aromatic, and floral-infused ice creams. Delicate edible flowers like lavender, rose, jasmine, and chamomile add a fragrant twist to classic ice cream flavors, creating elegant, refreshing, and unique frozen treats.

Whether you’re hosting a garden party, indulging in a relaxing treat, or experimenting with new flavors, these floral-infused ice creams are sure to elevate your dessert experience.

Here are five delightful floral ice cream recipes to get started!

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1. Lavender Honey Ice Cream

A luxurious, smooth ice cream infused with calming lavender and naturally sweetened with honey, making it both soothing and indulgent.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• ½ cup honey
• 2 teaspoons dried culinary lavender
• 4 egg yolks
• ½ teaspoon vanilla extract

Instructions:

1. In a saucepan, heat heavy cream, milk, honey, and lavender over medium heat. Stir occasionally until warm but not boiling.
2. Remove from heat and let lavender steep for 15 minutes, then strain.
3. In a separate bowl, whisk egg yolks. Gradually add the warm lavender mixture, whisking continuously.
4. Return to the saucepan and cook over low heat, stirring until the mixture thickens (do not boil).
5. Remove from heat, stir in vanilla extract, and chill for at least 4 hours.
6. Churn in an ice cream maker according to the manufacturer’s instructions, then freeze until firm.

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2. Rose & Pistachio Ice Cream

Floral, nutty, and creamy, this ice cream blends fragrant rosewater with the subtle crunch of pistachios, offering a delightful balance of flavors.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• ¾ cup granulated sugar
• 1 teaspoon rose water
• ½ cup chopped pistachios
• 4 egg yolks
• 2 drops pink food coloring (optional)

Instructions:

1. Heat heavy cream, milk, and sugar in a saucepan over medium heat until the sugar dissolves.
2. In a separate bowl, whisk egg yolks. Slowly pour the warm mixture into the yolks, whisking constantly.
3. Return to the saucepan and cook on low until thickened. Remove from heat and stir in rose water and food coloring (if using).
4. Let the mixture cool, then refrigerate for at least 4 hours.
5. Churn in an ice cream maker, adding chopped pistachios in the last few minutes of churning.
6. Transfer to a container and freeze until firm.

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3. Jasmine Green Tea Ice Cream

Delicate jasmine tea leaves steeped in a creamy base create a floral, slightly earthy ice cream with a refreshing twist.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• ¾ cup granulated sugar
• 2 tablespoons jasmine green tea leaves
• 4 egg yolks

Instructions:

1. Heat heavy cream, milk, sugar, and jasmine tea leaves in a saucepan until warm. Let steep for 15 minutes, then strain.
2. In a separate bowl, whisk egg yolks. Slowly add the warm mixture, whisking continuously.
3. Return to the saucepan and cook over low heat, stirring until thickened.
4. Remove from heat, let cool, and refrigerate for at least 4 hours.
5. Churn in an ice cream maker, then freeze until set.

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4. Elderflower & Lemon Ice Cream

A citrusy, floral delight combining the refreshing brightness of lemon with the light, fruity notes of elderflower.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• ¾ cup granulated sugar
• 3 tablespoons elderflower cordial
• 1 tablespoon lemon zest
• 4 egg yolks

Instructions:

1. Heat heavy cream, milk, sugar, and lemon zest in a saucepan over medium heat until warm.
2. In a separate bowl, whisk egg yolks. Slowly pour the warm mixture into the yolks while whisking.
3. Return to the saucepan and cook over low heat until the mixture thickens.
4. Remove from heat, let cool slightly, then stir in elderflower cordial.
5. Refrigerate for at least 4 hours, churn in an ice cream maker, then freeze until firm.

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5. Chamomile Vanilla Ice Cream

A smooth, creamy ice cream infused with calming chamomile and rich vanilla for a delicate yet luxurious flavor.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• ¾ cup granulated sugar
• 2 tablespoons dried chamomile flowers
• 1 teaspoon vanilla extract
• 4 egg yolks

Instructions:

1. Heat heavy cream, milk, sugar, and chamomile flowers in a saucepan over medium heat. Let steep for 15 minutes, then strain.
2. In a separate bowl, whisk egg yolks. Slowly add the warm mixture while whisking.
3. Return to the saucepan and cook over low heat, stirring until the mixture thickens.
4. Remove from heat, stir in vanilla extract, and let cool.
5. Refrigerate for at least 4 hours, churn in an ice cream maker, then freeze until set.

6. Hibiscus Raspberry Ice Cream

A vibrant and tangy ice cream featuring hibiscus-infused cream and sweet raspberry swirls, creating a tart and floral combination that’s both refreshing and exotic.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• ¾ cup granulated sugar
• 2 tablespoons dried hibiscus flowers
• ½ cup fresh raspberries (mashed)
• 4 egg yolks

Instructions:

1. Heat heavy cream, milk, sugar, and hibiscus flowers in a saucepan over medium heat. Let steep for 15 minutes, then strain.
2. In a separate bowl, whisk egg yolks, then slowly add the warm mixture while whisking.
3. Return to the saucepan and cook over low heat, stirring until the mixture thickens.
4. Remove from heat and let cool completely.
5. Refrigerate for at least 4 hours, churn in an ice cream maker, then fold in the mashed raspberries before freezing until firm.

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7. Orange Blossom & Honey Ice Cream

A delicately floral and citrusy ice cream with the light fragrance of orange blossoms and the natural sweetness of honey, creating a creamy, dreamy dessert.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• ½ cup honey
• 1 teaspoon orange blossom water
• 1 teaspoon orange zest
• 4 egg yolks

Instructions:

1. Heat heavy cream, milk, honey, and orange zest in a saucepan over medium heat until warm.
2. In a separate bowl, whisk egg yolks, then slowly add the warm mixture while whisking.
3. Return to the saucepan and cook over low heat, stirring until thickened.
4. Remove from heat, let cool slightly, then stir in orange blossom water.
5. Refrigerate for at least 4 hours, churn in an ice cream maker, then freeze until set.

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8. Violet & Blueberry Ice Cream

A floral and fruity blend of violet syrup and fresh blueberries, creating a smooth, pastel-purple ice cream that’s both elegant and delicious.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• ¾ cup granulated sugar
• 2 tablespoons violet syrup
• ½ cup fresh blueberries
• 4 egg yolks

Instructions:

1. Heat heavy cream, milk, sugar, and violet syrup in a saucepan over medium heat until warm.
2. In a separate bowl, whisk egg yolks, then slowly add the warm mixture while whisking.
3. Return to the saucepan and cook over low heat, stirring until thickened.
4. Mash the blueberries slightly and fold them into the mixture before refrigerating for at least 4 hours.
5. Churn in an ice cream maker, then freeze until firm.

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9. Peony & Vanilla Bean Ice Cream

This elegant ice cream combines the soft, fragrant notes of peony flowers with rich vanilla bean for a creamy and delicate floral treat.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• ¾ cup granulated sugar
• ½ teaspoon dried peony petals (or 1 teaspoon peony syrup)
• 1 vanilla bean pod (scraped)
• 4 egg yolks

Instructions:

1. Heat heavy cream, milk, sugar, vanilla bean, and peony petals in a saucepan over medium heat until warm. Let steep for 15 minutes, then strain.
2. In a separate bowl, whisk egg yolks, then slowly add the warm mixture while whisking.
3. Return to the saucepan and cook over low heat, stirring until thickened.
4. Let the mixture cool completely, then refrigerate for at least 4 hours.
5. Churn in an ice cream maker, then freeze until set.

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10. Dandelion & Lemon Ice Cream

A unique and refreshing combination of earthy dandelion petals and zesty lemon, bringing a light and slightly herbal twist to classic lemon ice cream.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• ¾ cup granulated sugar
• ½ cup fresh dandelion petals (washed and dried)
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 4 egg yolks

Instructions:

1. Heat heavy cream, milk, sugar, dandelion petals, and lemon zest in a saucepan over medium heat. Let steep for 15 minutes, then strain.
2. In a separate bowl, whisk egg yolks, then slowly add the warm mixture while whisking.
3. Return to the saucepan and cook over low heat, stirring until thickened.
4. Remove from heat, stir in lemon juice, and let cool.
5. Refrigerate for at least 4 hours, churn in an ice cream maker, then freeze until firm.