This Honey Lavender Frozen Yogurt is next-level dreamy. It’s smooth, lightly sweet, and has that perfect hint of lavender that makes every bite feel calming and special.
You only need a few ingredients, and the color? That soft purple swirl is so pretty it almost looks too good to eat—but trust me, you’ll want to dig in fast.
What You’ll Need
Ingredients
- 1 cup heavy cream
- 1 tbsp dried culinary lavender
- ½ tsp dried hibiscus petals (optional, for natural purple-pink tint)
- 1½ cups plain Greek yogurt
- ⅓ cup honey (or more to taste)
- 1–2 drops purple food coloring (optional, for more vivid color)
Tools
- Small saucepan
- Fine mesh strainer
- Mixing bowl
- Whisk
- Blender or immersion blender
- Freezer-safe container
Why I Love This Recipe
I first made this frozen yogurt on a summer weekend when I wanted something that felt fancy but didn’t require much work. It was an instant hit.
- It’s a 5-ingredient recipe (plus optional coloring).
- No ice cream maker needed.
- The lavender flavor feels spa-day special.
- It looks GORGEOUS.
Makes & Time
Servings: 4
Total Time: 4 hours (includes freezing time)
Hands-On Time: 10 minutes
Why This Recipe Works (Quick Science)
- Greek yogurt has less water and more fat = smoother, creamier texture.
- Honey is an invert sugar that keeps the frozen yogurt from getting icy.
- Lavender is steeped in warm milk, releasing its oils without becoming bitter.
Pro Tips
- Use full-fat yogurt – It makes the frozen yogurt extra creamy and not icy.
- Don’t overdo the lavender – A little goes a long way! Too much can make your yogurt taste soapy.
- Strain the lavender well – This keeps the texture smooth and free of bits.
- Blend for extra smoothness – A quick blend before freezing makes it even creamier.
- Let it sit before serving – If it’s too firm from the freezer, let it sit for 5 minutes to scoop easily.
Substitutions & Variations
- Dairy-Free? Use coconut yogurt and coconut cream instead of dairy.
- Sweeter? Add an extra drizzle of honey when serving.
- More Lavender? Infuse the cream longer, but don’t add extra lavender!
- Citrusy Twist? A little lemon zest makes it pop.
Make-Ahead Tips
- You can make the base (before freezing) a day ahead and store it in the fridge. Then freeze it when you’re ready.
How to Make It
Step 1: Infuse the Cream with Lavender + Hibiscus (for color)
In a small saucepan, warm 1 cup heavy cream over low heat (do not boil).
Add 1 tablespoon dried lavender and ½ teaspoon hibiscus petals. Stir gently and steep for 10 minutes.
Step 2: Strain the Lavender
Pour the infused cream through a fine mesh strainer into a mixing bowl, discarding the flowers. Cool the mixture in the fridge completely.
Step 3: Blend the Frozen Yogurt Base
In a blender or mixing bowl, combine the cooled cream, 1½ cups Greek yogurt, ⅓ cup honey, and a drop or two of purple food coloring. Blend or whisk until smooth and evenly colored.
Step 4: Freeze the Mixture
Pour the mixture into a freezer-safe container, smooth out the top, and cover. Freeze for at least 4 hours or until firm.
Step 6: Serve and Enjoy!
Scoop into bowls, drizzle with extra honey, and sprinkle a few dried lavender buds for a pretty touch.
🧊 Leftovers & Storage
- Store in an airtight container for up to 2 weeks.
- Let it soften at room temp for 5–10 minutes before scooping.
🧠 Common Mistakes
- Over-steeping the lavender = bitter or soapy taste.
- Skipping the chilling step before churning = icy texture.
- Too much food coloring = artificial look, not the soft pastel glow.
🍽️ What to Serve With
- Lavender shortbread or lemon cookies
- A glass of iced hibiscus tea
- Fresh berries or edible flowers on top
💡 Meal Plan Ideas
- Light dessert after grilled salmon or roasted veggies
- Serve with a cheese and honey board
- Make mini cones or frozen yogurt sandwiches
❓ FAQ
Can I skip the ice cream maker?
Yes! Pour into a container and freeze, stirring every hour for the first 3 hours. Texture won’t be as fluffy but still delicious.
Can I make it sweeter?
Absolutely—just add more honey to taste before chilling.
Can I leave out hibiscus?
Yes, it’s mostly for color. You’ll still get the lovely floral flavor from lavender.
Wrap-Up
This Honey Lavender Hibiscus Frozen Yogurt is one of those recipes that looks like you bought it at a fancy café—but it’s so easy to make at home. It’s cool, creamy, lightly floral, and that color? Total joy in a bowl.
Try it, snap a pic, and leave a comment to tell me how it went. I’d love to hear what you think 💜🍯