Almond and Lavender Honey Ice Cream

Print Recipe
Almond and Lavender Honey Ice Cream

Yield: 8 to 10 Servings

For the Almond and Lavender Honey Ice Cream:


  • 10 oz       American Almond® almond paste
  • 1/2 c        Lavender or plain honey
  • 2 c           Heavy cream
  • 1 1/2 c     Whole milk
  • 1/2 t         Dried lavender blossoms, optional


  1. Place the American Almond® almond paste and the honey in the bowl of a mixer fitted with the paddle. Beat until the two are combined. Stir in the cream, milk and lavender blossoms, if using. Chill the mixture overnight if possible.
  2. Stir the custard mixture then freeze it according to your ice cream machine instructions.
  3. Store for up to one month in an airtight container in the freezer.

Recipe courtesy of American Almond® –