Do you enjoy the flavors of mint, lavender, and lemon?
So do I! And surprisingly, they make a delicious bouquet of flavors when presented together.
I first introduced essential oils to my ice cream about a year ago. My body needed a break from chocolate and caramel.
I wanted exciting herbal flavors — like peppermint or spearmint! Yet I didn’t always have fresh herbs on hand.
So, partly out of convenience, I reached for my spearmint essential oil. Soon, it was lavender and lemon, too! All are delicious in a base of cream and unrefined sugar.
We make something similar at our ice cream shop in Eugene, Oregon. It’s a favorite with many customers.
And although we use organic and grass-fed cream at our shop, we can’t legally use raw cow’s milk cream. So I run home to make my raw ice cream! There, my essential oils are within arm’s reach of my ice cream maker.
The Role Of Vanilla
In addition to its lovely background flavor, the vanilla extract helps with scoop-ability of leftovers. Its alcohol base lowers the freezing temperature. This provides an ice cream that isn’t super hard when pulled from the freezer the next day.
If you plan to eat all of your ice cream, feel free to reduce the amount of vanilla.
Measuring Essential Oils
Let’s face it… Shaking drops from an essential oil bottle is an inexact way to measure them! Sometimes, you get 1 drop. Other times, you get 3. It’s hard to get the right amount.
In the measurements below, I give an ideal spectrum: 1 to 2 drops, or 2 to 3 drops. This gives you a ballpark goal and an idea of how strong the flavor is. The recipe will be fantastic no matter what. One drop too many? Don’t worry! The flavors are concentrated but not to such a degree that they will overpower the dessert.
Herb, Flower, & Citrus EO Ice Cream
Do you enjoy the flavors of mint, lavender, and lemon? So do I! And surprisingly, they make a delicious bouquet of flavors when presented together. All are delicious in a base of cream and unrefined sugar.
Ingredients
- 2 cups heavy cream preferably raw
- 1 cup raw and/or whole milk preferably raw
- 2 tablespoons vanilla extract
- 1/3 cup maple syrup or raw honey or coconut sugar
- 2 to 3 drops lavender essential oil
- 2 to 3 drops spearmint essential oil
- 1 to 2 drops lemon essential oil
Instructions
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Place all ingredients in blender.
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Then puree for about 10 seconds to dissolve and incorporate the sweetener.
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Freeze in ice cream maker according to manufacturer’s instructions.
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Finally, serve your cold, creamy herbal treat with fresh berries or a garnish of edible flowers!
Recipe Notes
The Role Of Vanilla
In addition to its lovely background flavor, the vanilla extract helps with scoop-ability of leftovers. Its alcohol base lowers the freezing temperature. This provides an ice cream that isn't super hard when pulled from the freezer the next day.
If you plan to eat all of your ice cream, feel free to reduce the amount of vanilla.
Have you made ice cream with essential oils? I’d love to hear what flavors you enjoy.
This post was featured in 27 Recipes With Essential Oils and 92 Nourishing Grill & Barbecue Dishes, Drinks, & Desserts.
Disclaimer: At Traditional Cooking School, we recommend using only pure, therapeutic grade essential oils and those generally recognized as safe (GRAS) by the Food and Drug Administration. The information provided by this website is intended for educational and informational purposes only. This post or the essential oils mentioned therein are not intended to diagnose, treat, cure, or prevent any disease. Please consult a qualified aromatherapist when using essential oils for any purpose. If you are pregnant, nursing, taking medication, or have a medical condition, consult your physician before using these products.
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I just got a new ice cream machine, so I can’t wait to try this, Meg!
Oh yay!! That is so much fun, Lindsey!! I know you’ll enjoy having that kitchen tool! 😉 Hope you love the ice cream, too!
Well I just got my PC ice cream maker today! Right now I have two batches of heavy cream in the fridge, one batch is being infused with a delicious Earl Grey Creme tea and one with Hazelnut Cookie tea. After I strain them in the morning I’m going to add Bergamot EO to the first batch and Peppermint to the second batch. I am super excited to show my friends and followers how to get it done in the kitchen with essential oils.
I just found this recipe on my ice cream recipe creation journey. Bummed that Google says your restaurant is closed! I live in Salem, OR and would have loved a trip down to visit. I wasn’t sure whether essential oils would blend with ice cream or not, but you’ve convinced me its a thing. Like Kerrie, I’m trying out a bergamot-heavy earl grey this weekend. Cheers!
Hi Marissa, thanks for your comment, and I’m sorry the restaurant is closed! Your ice cream flavor sounds amazing!! Enjoy. I’m glad the article was helpful! 🙂
Hi Megan, What is the maximum amount of essential oil drops for this recipe if I were to make it with only 1 cup of cultured sour cream? Thanks, LC