Dandelion & Honey Ice Cream

Dandelion & Honey Ice Cream is a creamy, floral, and lightly sweet frozen treat that captures the essence of spring in every spoonful. Made with fresh dandelion petals and sweetened with natural honey, this unique ice cream has a delicate flavor and silky texture that sets it apart from store-bought varieties. It’s a delicious way to use foraged ingredients in a dessert that’s both nostalgic and nourishing.

Why You’ll Love This Recipe

• Beautifully subtle floral and honey flavor
• A creative way to use edible wildflowers
• Naturally sweetened with honey
• Creamy, rich texture perfect for spring and summer
• A unique dessert your guests won’t forget
• Easy to make with or without an ice cream maker
• Can be made dairy-free with simple substitutions
• A fun project for foragers and garden lovers
• Great for pairing with fruit, shortbread, or served on its own
• A wholesome treat using simple, natural ingredients

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Fresh dandelion petals (green parts removed)
• Heavy cream
• Whole milk
• Honey (mild, floral varieties work best)
• Egg yolks
• Salt
• Vanilla extract

directions

1. Harvest dandelion flowers from a clean, pesticide-free area. Rinse gently and remove all green parts, using only the yellow petals.
2. In a saucepan, combine milk and dandelion petals. Heat over low until just steaming, then remove from heat and steep for 20–30 minutes. Strain the petals and return the infused milk to the pan.
3. In a bowl, whisk egg yolks with a pinch of salt until smooth.
4. Slowly add warm milk to the yolks, whisking constantly to temper. Return the mixture to the saucepan.
5. Cook over medium-low heat, stirring constantly, until the custard thickens and coats the back of a spoon. Don’t boil.
6. Remove from heat and stir in honey and vanilla extract. Let cool slightly, then stir in the cream.
7. Chill the mixture thoroughly in the fridge (at least 4 hours or overnight).
8. Churn in an ice cream maker according to manufacturer’s instructions, then transfer to a container and freeze until firm.
9. If you don’t have an ice cream maker, pour into a shallow container, freeze, and stir every 30–60 minutes until creamy (about 3–4 hours).

Servings and timing

This recipe yields about 1 quart (8 servings).

Prep time: 30 minutes
Cook time: 15 minutes
Chill time: 4–8 hours
Total time: 5–9 hours (mostly inactive)

Variations

• Add lemon zest or a splash of lemon juice for brightness
• Infuse with fresh mint or chamomile along with the petals
• Use coconut milk and dairy-free cream for a vegan version
• Swirl in extra honey before freezing for ribbons of sweetness
• Mix in shortbread cookie crumbles for added texture
• Pair with fruit compote or drizzle with lavender syrup
• Add chopped nuts like pistachios or almonds for crunch

storage/reheating

Store in an airtight container in the freezer for up to 2 weeks. Let sit at room temperature for 5–10 minutes before scooping for best texture. Do not refreeze melted ice cream, as the texture will become icy.

FAQs

Is it safe to eat dandelion petals?

Yes! Dandelion petals are edible and safe, as long as they’re collected from a clean, pesticide-free area.

What does dandelion & honey ice cream taste like?

It has a delicate floral taste with subtle herbal notes and sweet honey undertones—light, refreshing, and creamy.

Can I use dried petals?

Fresh petals are best, but dried petals can work if rehydrated in warm milk before use.

Can I skip the egg yolks?

Egg yolks create a rich custard base. You can skip them for a lighter, Philadelphia-style ice cream, but the texture may be less creamy.

What kind of honey is best?

Mild, floral honeys like clover, wildflower, or orange blossom work well to enhance the dandelion flavor.

Can I make this dairy-free?

Yes—use full-fat coconut milk or a dairy-free cream and milk alternative, and omit the egg yolks or use a vegan custard base.

Do I need an ice cream maker?

No, but it helps achieve a smoother texture. You can freeze the mixture and stir it every 30–60 minutes for a few hours instead.

How do I prevent ice crystals?

Chilling the base thoroughly before freezing and covering the ice cream surface with plastic wrap before sealing the container helps reduce crystals.

Can I add extra mix-ins?

Yes! Add shortbread, nuts, fruit, or honey swirls after churning and before final freezing.

Is this ice cream overly sweet?

No—it’s gently sweetened with honey and can be adjusted to taste for a perfectly balanced flavor.

Conclusion

Dandelion & Honey Ice Cream is a truly special treat that transforms humble foraged petals into a luxurious dessert. Creamy, floral, and just sweet enough, it’s a celebration of spring in frozen form. Whether you’re an experienced forager or just looking for a refreshing new flavor, this recipe is a delicious way to connect with nature and enjoy something uniquely delightful.

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