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

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

If Not Using Ice Cream Maker

  • 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.
  • Remove bowl from refrigerator.  Strain out coffee beans and dried lavender.  Whip to stiff peaks on with hand mixer.
  • Turn mixer to low and mix in condensed milk, vanilla, salt and food coloring (if using). Fold in chocolate chunks
  • Pour mixture into airtight container and freeze for at least 6 hours until firm.