Honey Lavender Frozen Yogurt
This honey lavender frozen yogurt is a creamy, refreshing, healthy dessert perfect for spring and summer. Made with Greek yogurt, honey, and delicate lavender, it’s an easy summer dessert with a beautiful natural hue.
Honey Lavender Frozen Yogurt
As a nutrition consultant and chef, I’ve always believed that dessert can be indulgent and delicious without being laden with sweetness. I come from Poland, and in Europe aren’t as sweet as in the US. I always try to make desserts that aren’t crazy sweet, and I like to use diffrent sugar substitutes that don’t raise blood sugar.
European desserts are, and the lavender season for me is magical. I love the field full of lavender, and the smell is just amazing. It reminds me of the countryside in Europe, where flavors weren’t rushed; they were felt.
In Europe, lavender is a very popular spice, and I love cooking with lavender. You just need to make sure you know how to cook with lavender, because if you add too much, it can easily taste like soap if you’re not careful. But when used gently, intentionally, it becomes something magical. Subtle, floral, slightly sweet, almost calming.
This honey lavender frozen yogurt became my go-to spring recipe and summer dessert when I wanted something refreshing but still creamy, light, and satisfying. It melts slowly, coating your mouth with this silky, floral sweetness that feels… a little luxurious, honestly.
And then there’s the color. That soft, dusty purple from the butterfly pea powder, it almost doesn’t look real. Like something you’d find in a tiny gelato shop tucked away on a quiet street somewhere in Europe.
This is the kind of summer dessert you bring out when the sun is still warm, when people are gathered around, when no one is in a rush. You hand them a bowl, and for a moment, everything just feels easy.
If you’ve never tried a healthy dessert like this before, this is your sign. More lavender recipes here.
Ingredients for Honey Lavender Frozen Yogurt
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Did you know?
And here’s the part I love as a chef, lavender is one of the few ingredients where aroma leads the experience more than taste. That’s why when you’re making this frozen yogurt, the smell rising from the infused yogurt is just as important as the final flavor. If it smells soft and inviting, you nailed it. If it smells like your grandma’s soap drawer… we went too far.
How to Make Honey Lavender Frozen Yogurt
- Infuse the Milk: Pour the milk or half-and-half into a small saucepan and heat over medium-low until it is just beginning to steam. Stir in the dried culinary lavender buds. Cover the pan, remove it from the heat, and let the lavender steep for 5–10 minutes to develop the floral flavor. Pour the mixture through a fine-mesh strainer into a clean bowl; discard the spent lavender buds.
- Sweeten and Mix: While the milk is still warm, whisk in your honey or maple syrup until it is completely dissolved and smooth. Allow the mixture to cool down to room temperature. In a large mixing bowl, whisk together the Greek yogurt, vanilla extract, and a pinch of salt. Slowly pour the cooled lavender-infused milk into the yogurt, whisking until creamy. Add the butterfly pea powder, stirring until you achieve your preferred aesthetic shade of lavender.
- Churn and Freeze: Cover the bowl and refrigerate the mixture until it is thoroughly chilled. Pour the cold base into your ice cream maker and churn according to the manufacturer’s directions until it reaches a soft-serve consistency. For a firmer, scoopable frozen yogurt, transfer the mixture to a freezer-safe container and freeze for an additional 2 hours.
- Serve: Scoop into bowls and garnish with an extra drizzle of honey or a tiny sprinkle of lavender buds for a beautiful finish.
Ingredient Substitutions
- Greek yogurt, you can swap with coconut yogurt for a dairy-free version, though it will be slightly less tangy.
- Lavender, if you don’t have culinary lavender, you can add lavender syrup with lavender extract. If you are using lavender syrup, you wil use less honey.
- Honey maple syrup works beautifully if you want a different depth of sweetness.
- Vanilla almond extract can be used in a very small amount for a slightly nutty twist.
- Butterfly pea powder is completely optional, but you’ll miss out on that gorgeous color moment. You can also experiment with the sweet potato powder or use natural purple food coloring.
Chef Angie’s Tips
- Use la ender paringly, this is a whisper, not a shout
- Always strain the lavender after infusing for a smoother texture
- Taste before freezing because flavors dull slightly when cold
- If it freezes too hard, let it sit at room temperature for a few minutes before scooping
Ways To Serve
- Top with fresh berries for a bright, juicy contrast
- Drizzle with extra honey, lavender syrup, and a pinch of sea salt
- Add a sprinkle of edible flowers for a beautiful presentation
- Pair with a cup of herbal tea or coffee for the ultimate slow afternoon moment
Storage
Store in an airtight container in the freezer. Best enjoyed within a week for optimal texture and flavor. Let it soften slightly before scooping if it becomes too firm. Press parchment paper on top to prevent ice crystals.
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FAQ
Can I taste the lavender strongly?
No, it should be very subtle. If it tastes strong, too much was used or it steeped too long.
What does lavender taste like in desserts?
It’s lightly floral, slightly sweet, and almost calming, like a soft aroma translated into flavor.
Where can I buy culinary lavender?
Most health food stores carry it in the supplements or superfood section. You can also find it easily online through spice shops and natural food retailers.
Is this dessert healthy?
It is made with real, whole ingredients. Greek yogurt brings protein and probiotics. Raw honey is a natural sweetener with far more complexity than refined sugar. Butterfly pea powder is rich in antioxidants. There are no artificial colors, no refined sugars, and no mystery ingredients.
If this recipe made you pause for a moment and imagine yourself in a slower, softer season, save it. Pin it, share it, send it to someone who needs a little sweetness in their day. And if you make it, I want to see it. Tag me, show me your version, and let’s make lavender season something we actually savor.
More Recipes with Lavender
Lavender Lemon-Infused Cream Cheese Dip
Lavender Lemon Thyme Fermented Soda
Rhubarb Lavender And Hibiscus Cooler
Lemon Curd Lavender Cheesecake
Dragon Fruit Lavender Gin Cocktail
Honey Lavender Frozen Yogurt
Ingredients
- 2 cups Thick Greek yogurt (full-fat recommended)
- 1/2 cup Half-and-half or whole milk
- 2 tsp Lavender culinary grade
- 2/3 cup Honey or maple syrup
- 1 tsp Vanilla extract
- pinch Salt
- 1/4 tsp Butterfly pea powder or more if needed
Instructions
- Infuse the Milk1. Pour the milk or half-and-half into a small saucepan and heat over medium-low until it is just beginning to steam.2. Stir in the dried culinary lavender buds. Cover the pan, remove it from the heat, and let the lavender steep for 5–10 minutes to develop the floral flavor.3. Pour the mixture through a fine-mesh strainer into a clean bowl; discard the spent lavender buds.Sweeten and Mix1. While the milk is still warm, whisk in your honey or maple syrup until it is completely dissolved and smooth. Allow the mixture to cool down to room temperature.2. In a large mixing bowl, whisk together the Greek yogurt, vanilla extract, and a pinch of salt.3. Slowly pour the cooled lavender-infused milk into the yogurt, whisking until creamy.4. Add the purple food coloring one drop at a time, stirring until you achieve your preferred aesthetic shade of lavender.Churn and Freeze1. Cover the bowl and refrigerate the mixture until it is thoroughly chilled.2. Pour the cold base into your ice cream maker and churn according to the manufacturer’s directions until it reaches a soft-serve consistency.3. For a firmer, scoopable frozen yogurt, transfer the mixture to a freezer-safe container and freeze for an additional 2 hours.Serve1. Scoop into bowls and garnish with an extra drizzle of honey or a tiny sprinkle of lavender buds for a beautiful finish.
Notes
Storage: Store in an airtight container in the freezer for up to 2 weeks. If it becomes too firm, let it sit on the counter for 5–10 minutes before scooping.
2 For a “Honey-Lemon” twist, add 1 teaspoon of fresh lemon zest to the yogurt base before churning.
Nutrition
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