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Homemade Lavender Mocha Chocolate Chunk Ice Cream

This Homemade Lavender Mocha Chocolate Chunk ice cream is a unique treat, made without eggs with instructions with or without an ice cream maker

Lavender Mocha Chocolate chunk ice cream

Lavender + Coffee…it’s like an oxymoron right?   But you know how the saying goes…opposites attract, which is sooo true with this gourmet ice cream flavor!  Lavender, especially when dried, may seem to be a delicate, soothing herb but its floral-minty essence can easily overpower.  Buttttt…paired with the bold and fragrant taste of coffee beans, these two are a match made in heaven…The dark chocolate chunks to tie it all together, oh mah godddd!!!

Homemade Lavender Mocha Chocolate Chunk Ice Cream-Floral, minty lavender and aromatic coffee beans are infused into a perfectly blended ice cream with dark chocolate chunks.

Dark Chocolate Chunks, Lavender and Coffee Beans are all infused into a homemade ice cream

I bought two lavender plants for my outside deck.  I heard they help with the mosquitoes, and where I live I need all the help I can get.  Even if they’re not repelling those nasty little buggers at least I’m getting those heavenly smelling buds from them.  If you don’t have access to a lavender plant for the dried buds, you can get them online for around $10.  Not only are they amazing in ice cream but you can mix them with sugar to use in baked goods or for a dry rub with lamb.  They’re also gorgeous to look at:

Lavender plant with buds for infused homemade ice cream

The homemade lavender ice cream starts with infusing coffee beans and dried lavender into milk and cream.  To do this, bring the milk/cream mixture to a boil and then pour it over the dried lavender and coffee beans.

The mixture then has to cool in the refrigerator and then can be strained out before placing in the ice cream mixture.

I have a Kitchen Aid Ice cream maker which I use for my homemade ice cream but I’ve also included a version without an ice cream maker below.  Making ice cream at home is so easy and tastes that much better knowing it was homemade :).

Homemade Lavender Mocha Chocolate chunk ice cream
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Homemade Lavender Mocha Chocolate Chunk Ice Cream

Floral, minty lavender and aromatic coffee beans are infused into a perfectly blended ice cream with dark chocolate chunks. This Homemade Lavender Mocha Chocolate Chunk ice cream is a uniquely balanced sweet and savory treat!

Course Dessert
Keyword coffee, dark chocolate, ice cream, lavender
Prep Time 4 hours
Freeze Time 6 hours
Servings 1 quart

Ingredients

If using an Ice Cream Maker:

  • 2 cups heavy cream
  • 2 cups whole milk
  • 1 cup granulated sugar
  • Pinch of salt
  • 2 tablespoons dried lavender buds
  • 1/3 cup whole coffee beans
  • 1 tsp vanilla
  • 1-2 drops purple food coloring optional for the “lavender” color
  • 4 ounces dark chocolate chopped into chunks

If not using an ice cream maker:

  • 2 cups heavy cream
  • 2 tablespoons dried lavender buds
  • 1/3 cup whole coffee beans
  • 1, 14 oz can sweetened condensed milk
  • 1 tsp vanilla
  • Pinch of salt
  • 1-2 drops purple food coloring optional for the “lavender” color
  • 4 ounces dark chocolate chopped into chunks

Instructions

If Using Ice Cream Maker

  1. Place the cream, milk, sugar, and salt into a medium sauce pot over medium heat. Bring to a low simmer.
  2. Stir in vanilla and remove from heat. (Add in food coloring, if using).
  3. Place lavender and coffee beans in medium sized bowl. Pour cream mixture over, cover with plastic wrap (or lid) and infuse for 30 minutes.
  4. Transfer the covered bowl in the refrigerator for at least 4 hours to cool.
  5. Once the mixture is completely chilled, strain out the lavender and coffee beans.
  6. Pour the mixture into an ice cream maker. Churn for 20-25 minutes until desired consistency is reached.
  7. Add in the chocolate chunks and churn additional minute or so until evenly combined.
  8. Serve immediately or store in an airtight container in freezer.

If Not Using Ice Cream Maker

  1. Place heavy cream in medium sized bowl. Add lavender and coffee beans, cover and place in refrigerator to infuse for at least 4 hours-overnight.
  2. Remove bowl from refrigerator.  Strain out coffee beans and dried lavender.  Whip to stiff peaks on with hand mixer.

  3. Turn mixer to low and mix in condensed milk, vanilla, salt and food coloring (if using). Fold in chocolate chunks
  4. Pour mixture into airtight container and freeze for at least 6 hours until firm.

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