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


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2 c
heavy cream
2 Tbsp
lavender flowers
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


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

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About Lavender Tapioca Ice Cream

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

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