Lavender Mascarpone Ice Cream With White Wine is smooth, floral, and easy to make at home. The mascarpone keeps it creamy, the lavender adds a gentle herbal note, and the wine gives a fresh lift. An elegant dessert with minimal effort.
A Quick Look at the Recipe
Recipe name: Lavender Mascarpone Ice Cream With White Wine
🕒 Ready in: 4 hours 20 minutes
⏲️ Prep time: 20 minutes
🍳 Freeze time: 4 hours
👪 Servings: 5 portions
🥄 Calories: 325 kcal per portion
🥘 Main ingredients: lavender, mascarpone, milk, sugar, white wine
👩🏻🍳 Flavor: creamy, floral, lightly sweet with a fresh finish
📖 Diet information: nut-free, peanut-free, fish-free, shellfish-free, sesame-free, celery-free, mustard-free, soy-free
📋 Why make this recipe: unique flavor, elegant look, no ice cream maker needed
⭐ Difficulty level: Easy - only heating, straining, mixing, and freezing
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Creamy Lavender Ice Cream With Mascarpone
This lavender ice cream is one of my favorite ways to use the lavender I grow in the garden. I often dry the flowers for cakes, tea, or sugar, but in this recipe, they shine on their own. The creamy base with mascarpone keeps it soft and scoopable, even after hours in the freezer. A splash of white wine makes the flavor bright and surprising.
I like to serve it in small bowls with a fresh sprig of lavender on top. It looks delicate, but the recipe itself is very simple. And when friends come over, this dessert never fails to impress-tested, tried, and always enjoyed.
On my blog you can also find delicious recipes using lavender, such as apple jelly with lavender, lavender cupcakes and lavender lemonade. And this time, I also used it to make this delicious lavender ice cream.
What Do You Need?
The exact amounts are listed in the recipe card below.
- Lavender: Lavender is a herb with a strong flavor and is fresh, slightly sweet, and bitter. The lavender adds a subtle and unique flavor to the ice cream, creating a refreshing flavor profile. Use organic lavender for this ice cream.
- Milk: For a creamy, milky flavor in the ice cream. Use whole milk.
- Mascarpone: My secret ingredient that makes this ice cream super creamy and easy to scoop. If you only use cream, you can get ice crystals that get very hard. The mascarpone keeps it smoother.
- Vanilla Extract: For a hint of vanilla flavor. If you can get it, use natural vanilla extract, which has a slightly deeper flavor than artificial vanilla extract. With this recipe, you can make a homemade vanilla extract (and, if you bake a lot, it is highly recommended because you can use this for a reasonable amount of time).
- Sugar: Sweeten the ice cream. Little fact: when you eat something cold, something tastes less sweet. That means making the ice cream sweeter at room temperature than it will taste when frozen.
- White wine: Use a dry white wine such as Sauvignon Blanc or Pinot Grigio. If you prefer not to use it, use lemon juice instead.
How to Make It
The full steps are in the recipe card below.
- Heat lavender, milk, mascarpone, vanilla, and sugar until warm.
- Steep, then strain out the lavender.
- Stir in the wine and chill until cold.
- Mix, freeze, and stir every 30 minutes until ready.
Top Tip
- Don't boil the milk-just warm.
- Strain carefully to remove lavender bits.
- Chill fully before freezing.
- Stir every 30 minutes for a smooth texture.
- Garnish with lavender or berries before serving.
Did you make this delicious recipe? Tag #byandreajanssen via Instagram! I love to see what your creation looks like and regularly share the most beautiful photos of you! Did you like this recipe? Then leave a rating on the recipe card! Your feedback helps other home cooks and me enormously.
Need more inspiration?
- You can find video recipes on my YouTube channel.
- And don't forget to save the recipes on Pinterest, so you can easily find them again next time!
📖 Recipe
RECIPE CARD
Ingredients
- 3 tablespoons lavender, fresh
- 1 cup whole milk
- 1 cup mascarpone
- 1 teaspoon vanilla extract
- ½ cup sugar
- 2 tablespoons dry white wine
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
- Put lavender, milk, mascarpone, vanilla, and sugar in a saucepan.3 tablespoons lavender, 1 cup whole milk, 1 cup mascarpone, 1 teaspoon vanilla extract, ½ cup sugar
- Heat gently, stirring until the sugar dissolves. Do not boil.
- Remove from heat and steep for 15 minutes.
- Strain to remove lavender.
- Add white wine chill in the fridge for 1 hour.2 tablespoons dry white wine
- Beat with a hand mixer for 3 minutes.
- Pour into a freezer-safe box. Freeze and stir every 30 minutes until firm.
Notes
3. Variations
- Replace white wine with lemon juice for kids.
- Fold in white chocolate chunks before freezing.
- Add a little lemon zest for brightness.
4. Storage
- Freezer: Store airtight for up to 3 months.
- Tip: Soften a few minutes before serving for easier scooping.
Nutrition
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