Honey Lavender Frozen Yogurt

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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.

Prep Time15

Cook Time10

Total Time4 25

Course: Dessert

Cuisine: European, Herbs

Keyword: Honey Lavender Frozen Yogurt

Servings:

Calories: 144kcal

Equipment

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 Milk
1. 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 Mix
1. 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 Freeze
1. 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.
Serve
1. Scoop into bowls and garnish with an extra drizzle of honey or a tiny sprinkle of lavender buds for a beautiful finish.

Notes

Pro Tip: Make sure your ice cream maker bowl has been frozen for at least 24 hours before starting for the best churn results.
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