Lavender Tapioca Ice Cream

Tiffany Bannworth


A delicious treat on a hot day. I love the consistency added by the tapioca.

I just use my freezer to freeze, but if you are lucky enough to have a soft serve ice cream maker, use that.



★★★★★ 1 vote

6-8 scoops
5 Hr 30 Min
30 Min


  • 2 c
    heavy cream
  • 2 Tbsp
    lavender flowers
  • 1
    large egg
  • 1 1/2 Tbsp
  • 3 Tbsp
    tapioca pearls
  • 3/4 c
    sugar, or more to taste
  • 1 pinch
  • 1 tsp
    cornstarch (optional)

How to Make Lavender Tapioca Ice Cream


  1. In a covered saucepan, place cream and lavender flowers. Cook on low simmer for 20 minutes. Strain. (Optionally, leave in the flowers.)
  2. Then add the resting of the ingredients. Raise the heat to medium until the pearls are soft.
  3. Optionally add 1 teaspoon cornstarch. Whisk thoroughly so there are no clumps.
  4. Place mix in a Pyrex bowl in the freezer. Stir every 30 minutes for 4-6 hours. Then serve.

Printable Recipe Card

About Lavender Tapioca Ice Cream

Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids

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