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I simply adore baking with lavender. Yes, I’m the first to admit that it really is a fine line to tow at times (I mean there is nothing pleasant about eating something that reminds you of soap!) but when you get that slight but definite hit of lavender in your sweet treats, I think it’s a revelation!    

This salty lavender honey ice cream is a simple yet elegant way to finish a meal. I used a lavender infused honey as the main flavour through the no churn ice cream an added a couple of pinches of sea salt flakes for good measure – it was an absolutely perfect combination! A little extra drizzle honey of warmed up honey alongside a sprinkle of toasted sliced almonds and that’s it!    

Sometimes the simple dishes are the ones you keep coming back to and this here, is one I’ve returned to time and time again due to its simplicity, aesthetic beauty and delicious flavour!    

I’d love for you to comment below or tag me or #mckrecipes in your socials if you give it a try…which you must because it really is crazy good!    

H xx    

Serves: 6  
Preparation time: 10 minutes  
Cooling time: 8 hours    


  • 1 ½ cups thickened cream  
  • 395g can sweetened condensed milk 
  • ¼ cup lavender infused honey (I like the one from Bridestowe Lavender Estate), plus 2 tablespoons for topping, plus extra to serve  
  • ½ teaspoon sea salt flakes, plus an extra pinch for topping  
  • Sliced almonds, toasted, to serve    


  1. Place the thickened cream in the bowl of your stand mixer and whisk until the cream starts forming stiff peaks. It is best if you start on a low speed so you won’t have the cream splatter everywhere before increasing the speed to a high setting.  
  2. Slightly warm the honey so that it becomes a lovely runny texture but be sure not to heat it too much more than room temperature.  
  3. Using a rubber spatula, gently fold the honey, condensed milk and sea salt flakes into the cream until it is well combined. Pour into a freezer safe container which has an airtight lid. Drizzle the top with the extra honey and pinch of salt. Seal and freeze for at least 8 hours or until solid.  
  4. To serve, scoop the ice cream into waffle cones or bowls and finish off by drizzling the extra honey and sprinkling the sliced almonds over the top.