Cold Brew Lavender Ice Cream

This recipe for Cold Brew Lavender Ice Cream features a creamy and strong coffee custard base paired with a light floral accent.

Why you'll love this recipe

If you love strong cold brew coffee and lavender together, this is a match for you.

Be sure to check out my Iced Honeycomb Lavender Latte too!

This recipe uses an egg custard base and is chilled and churned in an ice cream machine to give it a rich, decadent flavour.

By using a cold extraction method in the similar way of making cold brew coffee, the coffee flavour is robust yet not acidic and is not diluted.

Ingredients you'll need

• whole milk: for steeping the coffee grounds
• ground coffee: coarse ground; any coffee that you enjoy drinking
• egg yolks: give the ice cream its custard-base and richness
• granulated sugar: adds sweetness
• vanilla extract: use a pure vanilla extract (alcohol-based) for the best flavour; also helps with its creamy texture
• heavy whipping cream: at least 36% milkfat (MF), chilled
• dried culinary lavender: if possible, choose an organic culinary lavender

How to choose culinary lavender

You can find fresh and dried culinary lavender in specialty/health stores. If it's not labeled "culinary," you may want to avoid it as not all lavender is safe for consumption.

Choose culinary lavender that is bright bluish-purple in colour.

Avoid lavender that is off-purple/grey in colour.

It should smell like lavender, bright and slightly minty.

Don't use lavender essential oil in place of dried lavender.

How to make it

Combine coffee grounds and milk in a glass container and give it a stir.

Cover and place into the fridge overnight.

The next day, use a French press to extract the coffee milk. (Discard the spent coffee grounds).

Measure out the coffee milk and top off with extra milk to a total of 125 ml (the coffee grounds may have absorbed some milk).

Whisk together 3 egg yolks along with sugar and vanilla extract in a heat-safe bowl.

Heat up the coffee milk in a small saucepan until scalding hot and add in the lavender.

Remove from heat and let it steep for 5-10 minutes.

Strain out the lavender using a sieve (save it for later) and return the infused coffee milk to the saucepan over medium heat.

While whisking the egg yolks, gradually stream in the hot coffee milk slowly (tempering the egg yolks) until all of the coffee milk is incorporated with the eggs.

Transfer the mixture back into the saucepan and whisk over medium heat until thickened.

It's ready once the mixture can coat the back of a spoon/spatula and you can draw a line through it.

Pour the custard mixture through a sieve into the heavy cream and give it a stir.

Add the lavender back into the ice cream base (optional), cover and chill in the fridge for at least 6-8 hours.

Pour the chilled ice cream base into your ice cream maker and churn according to the manufacturer's instructions.

How to store

Store the Cold Brew Lavender Ice Cream in a freezer-safe container in the freezer for at least 8-12 hours, until ready to serve.

How to serve

Serve the ice cream in a bowl or with Homemade Waffle Ice Cream Cones.

What to do with leftover egg whites

Since this ice cream requires only egg yolks, you will have leftover egg whites.

You can save them and freeze them in a clean airtight container for up to 3 months.

Otherwise, you can make:

• Snow White Swiss Roll Cake
• meringues
• pavlovas
• souffle pancakes
• macarons

FAQs and expert tips

Can I use espresso?

If you prefer a more strong, intense coffee flavour, use freshly ground espresso.

You can adjust the amount of coffee to your liking.

Can I use instant powdered coffee?

For an instant powdered coffee version, try this no-churn Espresso Ice Cream.

Can I double the recipe?

Yes, you can easily double the recipe to make 2 pints.

Other no-churn ice cream recipes

Jasmine Tea Ice Cream

Raspberry Ripple Ice Cream

Pandan Ice Cream

Matcha Ice Cream

Other recipes you may like

Be sure to check out these recipes:

Purple Lavender Simple Syrup

Iced Honeycomb Lavender Latte

Lavender Earl Grey Tea Latte/London Fog

Cold Brew Coffee (With Espresso Option)

Iced Doppio Espresso with Oat Milk (Starbucks Copycat)

Lemon Lavender Pound Cake

Be sure to let me know if you try out this recipe -- tag me on Instagram @siftandsimmer or leave me a comment/rating below!

Print Recipe

5 from 10 votes

Cold Brew Lavender Ice Cream 

This recipe for Cold Brew Lavender Ice Cream features a creamy and strong coffee custard base paired with a light floral accent.

Prep Time20 minutes mins

Cook Time15 minutes mins

Chilling Time10 hours hrs

Total Time10 hours hrs 35 minutes mins

Course: Dessert

Cuisine: American, Canadian

Servings: 4

Calories: 350kcal

Author: Michelle

For accuracy and precision in baking recipes, use weight (metric) measurements when available.

Ingredients

• 2 heaped tablespoon ground coffee
• 200 ml whole milk should end up with a total of 125ml of coffee-milk
• 3 egg yolks
• 60 g granulated sugar
• 2 teaspoon vanilla extract
• 1 teaspoon culinary lavender start with ½ teaspoon and adjust to your liking
• 250 ml heavy cream cold

Cook ModePrevent your screen from going dark

Instructions

• Combine coffee grounds and milk in a glass container and give it a stir.
• Cover with a lid and place into the fridge overnight.
• The next day, use a French press to extract the coffee milk. (Discard the spent coffee grounds).
• Measure out the coffee milk and top off with extra milk to a total of 125 ml (the coffee grounds may have absorbed some milk).
• Whisk together 3 egg yolks along with sugar and vanilla extract in a heat-safe bowl.
• Heat up the coffee milk in a small saucepan until scalding hot and add in the lavender.
• Remove from heat and let it steep for 5-10 minutes.
• Strain out the lavender using a sieve (save it for later) and return the infused coffee milk to the saucepan over medium heat.
• While whisking the egg yolks, gradually stream in the hot coffee milk slowly (tempering the egg yolks) until all of the coffee milk is incorporated with the eggs.
• Transfer the mixture back into the saucepan and whisk over medium heat until thickened.
• It's ready once the mixture can coat the back of a spoon/spatula and you can draw a line through it.
• Pour the custard mixture through a sieve into the cold heavy cream and give it a stir.
• Add the lavender back into the ice cream base (optional), cover and chill in the fridge for at least 6-8 hours.
• Pour the chilled ice cream base into your ice cream maker and churn according to the manufacturer's instructions.

Notes

Yield: 1 pint

Nutrition

Calories: 350kcal | Carbohydrates: 20g | Protein: 6g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 222mg | Sodium: 43mg | Potassium: 152mg | Sugar: 20g | Vitamin A: 1198IU | Vitamin C: 1mg | Calcium: 123mg | Iron: 1mg

The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.

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