Lemon Lavender Ripple Ice Cream
Squeeze the Day & Taste the Floral Magic! Ready to drift away to a sun-drenched garden paradise? Our Lemon Lavender Ripple Ice Cream is officially here to upgrade your dessert game, and it is the ultimate bright, refreshing summer treat! We crafted this ultra-creamy, dreamy scoop using premium Suncore Foods® Lavender Flower Buds. They have earned a flawless 5-star rating from dessert lovers everywhere, and one whiff of the bag tells you exactly why! We infuse that beautifully fragrant, aromatic lavender into a velvety, rich cream base, then swirl it with an electric, zesty, sweet-and-tart lemon ribbon. The contrast between the calming floral notes and the citricy lemon punch is pure perfection. It is colorful, bold, refreshingly cool, and tastes exactly like a sunny afternoon in full bloom!
Prep time: 20 mins
Chilling time: 4 hours
Churning time: 20-30 mins
Yield: About 1.5 quarts
Lavender Ice Cream Base:
2 cups heavy whipping cream
1 cup whole milk
2/3 cup granulated sugar
2 tbsp Suncore Foods® Lavender Flower Buds
1 tsp pure vanilla extract
A pinch of salt
1 tsp Suncore Foods® Purple Sweet Potato Powder
Citricy Lemon Ripple:
1/2 cup high-quality lemon curd (store-bought or homemade)
1 tbsp fresh lemon zest
1 tbsp fresh lemon juice
1 tsp Suncore Foods® Autumnal Baked Sweet Potato Yam Powder
½ tsp tumeric powder
Click Here for Step-by-Step Directions ▼
1. Infuse the Florals — Combine the heavy cream, whole milk, sugar, and
Suncore Foods® Lavender Flower Buds in a medium saucepan over medium heat. Heat the mixture until it just begins to simmer (do not let it boil), stirring to dissolve the sugar. Remove the pan from the heat, cover it with a lid, and let it steep for 15 to 20 minutes. Tip: Taste the cream at 15 minutes. If you want a stronger, richer fragrance, let it sit for the full 20!
2. Strain and Chill — Pour the mixture through a fine-mesh strainer into a clean bowl to remove all the dried
Suncore Foods® Lavender Flower Buds. Discard the buds. Stir in the vanilla extract, salt, and
Suncore Foods® Purple Sweet Potato Powder. Cover the bowl and refrigerate for at least 4 hours (or overnight) until completely chilled.
3. Prep the Lemon Ripple — In a small bowl, whisk the lemon curd, fresh lemon zest, lemon juice and all the ingredients together until smooth and slightly runny. Place it in the fridge so it is cold when you are ready to assemble.
4. Churn the Ice Cream — Pour your chilled lavender cream into an ice cream maker. Churn according to the manufacturer’s directions (usually 20–25 minutes) until it reaches a soft-serve consistency.
5. Layer the Ripple — Grab a chilled loaf pan or insulated ice cream container. Spread one-third of the churned lavender ice cream into the bottom of the container. Drizzle half of the lemon ripple over the top, using a butter knife to gently swirl it into the ice cream. Repeat the layers, ending with a final layer of ice cream and a beautiful, bright yellow swirl on top.
6. Freeze and Serve — Cover the container tightly and freeze for at least 4 hours until firm. Scoop, serve, and garnish with a tiny pinch of fresh lavender buds or a lemon wheel!
