This honey lavender frozen yogurt is creamy, cool, lightly floral, and sweet in a soft, cozy way.
It feels fancy, but it is simple to make at home with Greek yogurt, honey, and dried lavender.
Servings: 6
Prep Time: 15 minutes
Cook Time: 0 minutes
Steep Time: 15 minutes
Freeze Time: 4 to 6 hours
Total Time: About 5 hours
Why I Love This Recipe
I love this recipe because it tastes calm and special without being hard. The first time I made honey lavender frozen yogurt, I wanted something cold and sweet that did not feel heavy. The honey made it smooth and rich, while the lavender gave it that soft bakery-style flavor.
It is one of those desserts that feels like a treat you would order at a cute café, but you can make it in your own kitchen.
- It uses simple ingredients.
- It tastes fresh, creamy, and not too sweet.
- The lavender flavor is gentle, not soapy.
- It is great for warm days.
- You do not need an ice cream maker.
What You’ll Need
- 3 cups plain full-fat Greek yogurt
- 1/2 cup honey
- 1 tablespoon dried culinary lavender
- 1 teaspoon vanilla extract
- 1 tablespoon fresh lemon juice
- 1/8 teaspoon fine sea salt
- 1/2 cup heavy cream, cold
Recipe and Instructions
Step 1: Steep the Lavender Honey
Warm 1/2 cup honey in a small microwave-safe bowl for about 15 to 20 seconds, just until loose and pourable. Stir in 1 tablespoon dried culinary lavender. Let it sit for 15 minutes so the honey can pick up the lavender flavor.
Step 2: Strain the Lavender Honey
Pour the steeped honey through a fine mesh strainer into a clean bowl. Press gently with a spoon to get all the honey out. Throw away the strained lavender buds.
Step 3: Mix the Yogurt Base
In a large bowl, whisk together 3 cups plain full-fat Greek yogurt, the strained 1/2 cup lavender honey, 1 teaspoon vanilla extract, 1 tablespoon fresh lemon juice, and 1/8 teaspoon fine sea salt until smooth.
Step 4: Add the Cream
Pour in 1/2 cup cold heavy cream. Whisk until the mixture looks smooth, thick, and creamy.
Step 5: Freeze the Frozen Yogurt
Pour the mixture into a freezer-safe loaf pan. Cover it and freeze for 4 to 6 hours, stirring once after the first hour for a smoother texture.
Step 6: Scoop and Serve
Let the frozen yogurt sit at room temperature for 5 to 10 minutes before scooping. Serve in a round bowl with a little extra honey and a small pinch of dried lavender if you like.
Why This Recipe Works Quick Science
Greek yogurt gives the frozen yogurt body and tang. Honey adds sweetness, but it also helps keep the texture softer than plain sugar would. Heavy cream adds fat, which makes the frozen yogurt smoother and less icy. Lemon juice brightens the flavor, and salt makes the honey and lavender taste stronger.
Pro Tips
- Use culinary lavender only. Regular lavender may taste bitter or soapy.
- Do not use too much lavender. A little goes a long way.
- Full-fat Greek yogurt gives the best creamy texture.
- Let it soften before scooping so it does not break apart.
- Stirring once during freezing helps make it smoother.
Tools Needed
- Large mixing bowl
- Small microwave-safe bowl
- Whisk
- Fine mesh strainer
- Spoon
- Measuring cups
- Measuring spoons
- Freezer-safe loaf pan
- Spatula
- Ice cream scoop
Substitutions and Variations
You can use maple syrup instead of honey, but the flavor will be less floral. You can use regular plain yogurt, but strain it first so the frozen yogurt is not watery. Add blueberries, lemon zest, or white chocolate chips for a fun twist.
Make-Ahead Tips
You can make this frozen yogurt 1 to 2 days ahead. For the best texture, let it soften for 5 to 10 minutes before serving.
Common Mistakes
Using too much lavender can make the dessert taste like soap. Using low-fat yogurt can make it icy. Skipping the cream can make it harder to scoop. Freezing it too long without softening can make it feel too firm.
What to Serve With
Serve it with fresh berries, lemon cookies, shortbread, granola, pound cake, or a light drizzle of extra honey.
Leftovers and Storage
Store leftovers in an airtight freezer-safe container for up to 2 weeks. Press parchment paper on top before adding the lid to help stop ice crystals. Let it sit out for a few minutes before scooping.
Macros Information
Estimated per serving:
Calories: 210
Protein: 12g
Carbs: 27g
Fat: 8g
Sugar: 25g
FAQ
Can I make this without an ice cream maker?
Yes. This recipe is made for the freezer, no machine needed.
Can I use dried lavender from my garden?
Only use it if it is food-safe and has not been sprayed.
Can I make it sweeter?
Yes. Add 1 to 2 extra tablespoons of honey.
Why is my frozen yogurt icy?
It may be from low-fat yogurt, too much water, or freezing too long without stirring.
Can I use vanilla Greek yogurt?
Yes, but reduce the honey a little because vanilla yogurt is already sweet.
Final Thoughts
This honey lavender frozen yogurt is simple, pretty, and so refreshing. Make a batch, scoop it into your favorite bowl, and enjoy every cool, creamy bite.
