Dandelion & Honey Ice Cream

Why You’ll Love This Recipe

Dandelion & Honey Ice Cream is a floral, subtly sweet frozen treat that captures the essence of spring in every bite. With earthy notes from fresh dandelion petals and the natural sweetness of honey, this unique ice cream offers a creamy, aromatic experience that’s perfect for warm-weather indulgence. It’s a creative way to enjoy wild-foraged ingredients in a dessert that’s as wholesome as it is refreshing.

ingredients

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

heavy creamwhole milkfresh dandelion petals (from unsprayed dandelions)honeyegg yolksgranulated sugarvanilla extractsalt

directions

Rinse dandelion flowers thoroughly and remove green parts, keeping only the yellow petals.

In a saucepan, combine the milk and dandelion petals. Heat gently until steaming, then remove from heat and steep for 15–20 minutes.

Strain the milk to remove petals, then return it to the saucepan with heavy cream and half the honey. Heat until warm.

In a separate bowl, whisk egg yolks, sugar, and a pinch of salt until light in color.

Slowly pour the warm cream mixture into the yolks, whisking constantly to temper.

Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon.

Remove from heat, stir in remaining honey and vanilla extract.

Cool completely, then chill in the refrigerator for at least 4 hours or overnight.

Churn in an ice cream maker according to manufacturer’s instructions.

Transfer to a container and freeze until firm.

Servings and timing

This recipe yields about 1 quart of ice cream.Preparation time: 25 minutesSteeping and chilling time: 4–6 hoursChurning and freezing time: 2–4 hoursTotal time: 6.5–10 hours

Variations

Add lemon zest for a citrusy twist to balance the floral notes.

Use lavender or chamomile alongside dandelions for a blended herbal flavor.

Swap some of the honey for maple syrup for a deeper sweetness.

Fold in crushed pistachios or candied ginger for added texture.

storage/reheating

Store Dandelion & Honey Ice Cream 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 microwave to soften, as this can cause melting and refreezing issues.

FAQs

Is it safe to eat dandelions?

Yes, as long as they haven’t been treated with pesticides or chemicals. Always wash them thoroughly.

What part of the dandelion do I use?

Only the yellow petals are used in this recipe for a pleasant floral flavor.

Can I make this ice cream without an ice cream maker?

Yes, pour the custard into a shallow dish and stir every 30 minutes as it freezes to break up ice crystals.

What does dandelion taste like?

Dandelion petals have a mild, slightly honey-like flavor with earthy undertones.

Can I use dried dandelion petals?

Fresh petals are recommended, but dried can be used—steep a bit longer for flavor.

Can I substitute the honey?

Yes, you can use agave syrup or maple syrup, but honey provides the best flavor match for the dandelions.

Is this recipe dairy-free?

No, but it can be adapted using coconut milk and cream alternatives.

Can I add other mix-ins?

Absolutely—try white chocolate chips, toasted nuts, or granola for added crunch.

How do I know when the custard is ready?

It should coat the back of a spoon and leave a clear line when you run your finger through it.

Can I use the whole flower?

No, avoid the green parts as they can be bitter. Stick to just the yellow petals.

Conclusion

Dandelion & Honey Ice Cream is a whimsical and elegant dessert that celebrates foraged ingredients in a truly unique way. Its floral flavor and creamy texture make it a standout treat that’s both nostalgic and gourmet. Whether you’re new to wild edibles or a seasoned forager, this ice cream is a must-try for anyone looking to taste the season.

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