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Honey Lavender Dream Ice Cream Cake

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A dreamy no-bake ice cream cake featuring layers of floral honey-lavender ice cream over an almond-graham crust, finished with a silky white-chocolate honey glaze and a sprinkle of crushed lavender cookies.

Ingredients

Scale
  • Almond Cookie Crust
    • 1 ½ cups (150 g) crushed almond or graham cookies
    • ¼ cup (30 g) finely ground almonds
    • 3 Tbsp granulated sugar
    • 6 Tbsp (85 g) unsalted butter, melted
  • Honey-Lavender Ice Cream Layer
    • 2 cups (480 ml) heavy cream, chilled
    • 1 cup (240 ml) whole milk
    • ⅓ cup (115 g) wildflower honey
    • ¾ cup (150 g) granulated sugar, divided
    • 2 tsp dried culinary lavender, lightly crushed
    • 5 large egg yolks
    • ¼ tsp fine sea salt
    • 1 tsp vanilla extract
  • White-Chocolate Honey Glaze
    • 6 oz (170 g) good-quality white chocolate, chopped
    • ½ cup (120 ml) heavy cream
    • 2 Tbsp honey
    • Pinch of salt
  • Assembly & Garnish
    • 1 cup (100 g) crushed lavender shortbread or vanilla wafers
    • Fresh edible flowers or lavender sprigs (optional)

Instructions

  1. Crust: Lightly grease a 9-inch (23 cm) springform pan. In a bowl combine cookie crumbs, ground almonds, sugar, and melted butter until sandy. Press firmly into bottom of pan. Freeze while preparing ice cream.
  2. Infuse cream: In a saucepan combine heavy cream, milk, honey, ¼ cup sugar, and crushed lavender. Heat until steaming (not boiling); cover and steep 20 min. Strain to remove lavender.
  3. Whisk yolks with remaining ½ cup sugar and salt until pale. Gradually whisk in warm cream mixture. Return to saucepan; cook over medium, stirring, until custard coats the back of a spoon (≈ 170 °F / 77 °C).
  4. Stir in vanilla; strain into a clean bowl. Chill custard over an ice bath, then refrigerate until completely cold (≥ 4 h).
  5. Churn in an ice-cream maker per manufacturer’s instructions to soft-serve consistency. Spread ice cream over frozen crust, smoothing top. Freeze at least 4 h or overnight until firm.
  6. Glaze: Heat cream and honey to a simmer; pour over chopped white chocolate and salt. Let stand 1 min, then whisk smooth. Cool to room temp until thick but pourable.
  7. Unmold cake; set on chilled serving plate. Pour glaze over center, letting it drip down sides. Immediately sprinkle crushed lavender cookies around edge.
  8. Freeze 15 min to set glaze. Garnish with edible flowers before slicing with a warm knife. Serve slices slightly softened.

Notes

  • For deeper color, tint the ice cream base with a tiny drop of natural violet food coloring.
  • No ice-cream maker? Freeze custard in a shallow tray; whisk every 30 min until smooth, then pack into pan.
  • Cake keeps, wrapped, up to 1 week; cover exposed slices with parchment to prevent freezer burn.
  • Swap almonds for pistachios and white chocolate for dark for a flavor twist.

Nutrition

Keywords: honey lavender ice cream cake, no-bake dessert, summer celebration, floral, white chocolate glaze

Find it online: https://zesticook.com/honey-lavender-dream-ice-cream-cake/