Homemade Lavender Mocha Chocolate Chunk Ice Cream

1 quart
6 hr 15 min

This Homemade Lavender Mocha Chocolate Chunk ice cream is a unique treat, made without eggs with instructions with or without an ice cream maker

Lavender + Coffee…it’s like an oxymoron right?

But you know how the saying goes…opposites attract, which is sooo true with this gourmet ice cream flavor!

Lavender, especially when dried, may seem to be a delicate, soothing herb but its floral-minty essence can easily overpower.

Buttttt…paired with the bold and fragrant taste of coffee beans, these two are a match made in heaven…The dark chocolate chunks to tie it all together, oh mah godddd!!!

Homemade Lavender Mocha Chocolate Chunk Ice Cream-Floral, minty lavender and aromatic coffee beans are infused into a perfectly blended ice cream with dark chocolate chunks.

I bought two lavender plants for my outside deck. I heard they help with the mosquitoes, and where I live I need all the help I can get.

Even if they’re not repelling those nasty little buggers at least I’m getting those heavenly smelling buds from them.

Not only are they amazing in ice cream but you can mix them with sugar to use in baked goods (like my lavender & sea salt chocolate chunk cookies) or for a dry rub with lamb.

They’re also gorgeous to look at:

What you need for homemade lavender ice cream:

  • Heavy Cream
  • Milk
  • Granulated Sugar
  • Salt
  • Dried Lavender Buds
  • Whole Coffee Beans
  • Vanilla Extract
  • Dark Chocolate Chunks/Chips
  • Purple food coloring (optional)

If you have a stand mixer (like a KitchenAid), there is an ice cream bowl attachment you can get on Amazon (affiliate link). This makes ice creamy making so easy!

If you don’t have an ice cream maker, no worries! I’ve included instructions for making this homemade ice cream with an ice cream maker and without :).

Tips for making homemade lavender mocha ice cream:

  • Don’t skip the infusion step! This is key to getting that delicious mocha lavender flavor. It needs to infuse for at least 30 minutes or overnight.
  • You can use half and half in place of the heavy creamy, but the cream really gives the ice cream that rich, custard-like texture.
  • You can certainly use chocolate chips in place of the chocolate chunks. I prefer the texture of the chunks :).
  • I bough these cute ice cream containers on amazon (affiliate link) to store my homemade ice cream in. They’re reusable and perfect if you want to transport or give some to a friend/family member!
For more delicious lavender recipes try:

  • Lavender & Sea Salt Chocolate Chunk Cookies
  • Lemon Lavender Infused Vodka
  • Peach-Blueberry Lavender Crostata

Homemade Lavender Mocha Chocolate Chunk Ice Cream
Recipe details
  • 1  quart
  • Prep time: 15 Minutes Cook time: 6 Hours Total time: 6 hr 15 min
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If using an Ice Cream Maker:
  • 2 cups heavy cream
  • 2 cups whole milk
  • 3/4 cup granulated sugar
  • Pinch of salt
  • 2 tablespoons dried lavender buds
  • 1/3 cup whole coffee beans
  • 1 tsp vanilla
  • 1-2 drops purple food coloring, optional for the “lavender” color
  • 1 cup semi-sweet chocolate chunks (or chips)
If not using an ice cream maker:
  • 2 cups heavy cream
  • 2 tablespoons dried lavender buds
  • 1/3 cup whole coffee beans
  • 1, 14 oz can sweetened condensed milk
  • 1 tsp vanilla
  • Pinch of salt
  • 1-2 drops purple food coloring, optional for the “lavender” color
  • 4 ounces dark chocolate, chopped into chunks
If Using Ice Cream Maker
Place the cream, milk, sugar, and salt into a medium sauce pot over medium heat. Bring to a low simmer.
Stir in vanilla and remove from heat. (Add in food coloring, if using).
Place lavender and coffee beans in medium sized bowl. Pour cream mixture over, cover with plastic wrap (or lid) and infuse for 30 minutes.
Transfer the covered bowl in the refrigerator for at least 4 hours to cool.
Once the mixture is completely chilled, strain out the lavender and coffee beans.
Pour the mixture into an ice cream maker. Churn for 20-25 minutes until desired consistency is reached.
Add in the chocolate chunks and churn additional minute or so until evenly combined.
Serve immediately or store in an airtight container in freezer.
If Not Using Ice Cream Maker
Place heavy cream in medium sized bowl. Add lavender and coffee beans, cover and place in refrigerator to infuse for at least 4 hours-overnight.
Remove bowl from refrigerator.  Strain out coffee beans and dried lavender.  Whip to stiff peaks on with hand mixer.
Turn mixer to low and mix in condensed milk, vanilla, salt and food coloring (if using). Fold in chocolate chunks
Pour mixture into airtight container and freeze for at least 6 hours until firm.
Wine a Little Cook a Lot
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