Lavender Mascarpone Ice Cream with White Wine is wonderfully smooth and floral, yet easy to make at home. Mascarpone keeps the texture luxuriously creamy, culinary lavender brings a delicate herbal perfume, and a splash of dry white wine brightens the flavor. The result is an elegant, uncomplicated dessert that’s perfect for warm evenings or a dinner party finale.
A Quick Look at the Recipe
Recipe name: Lavender Mascarpone Ice Cream with White Wine
🕒 Ready in: 4 hours 20 minutes
⏲️ Prep time: 20 minutes
🍳 Freeze time: 4 hours
👪 Servings: 5 portions
🥄 Calories: 325 kcal per portion
🥘 Main ingredients: lavender, mascarpone, whole milk, sugar, white wine
👩🏻🍳 Flavor: creamy, floral, lightly sweet with a fresh finish
📋 Why make this recipe: distinctive flavor, elegant presentation, no ice cream maker required
⭐ Difficulty: Easy — warm, steep, strain, chill, and freeze
Creamy Lavender Ice Cream with Mascarpone
This recipe is a lovely way to use culinary lavender from the garden. Dried or fresh, lavender lends a subtle floral note that pairs beautifully with the rich, tangy-sweet taste of mascarpone. The mascarpone helps the ice cream stay soft and scoopable straight from the freezer, while the white wine adds a bright, slightly acidic lift that balances the cream.
Serve scoops in small bowls and garnish with a fresh lavender sprig or a few berries. It looks refined but is straightforward to prepare, and it’s a reliable crowd-pleaser whenever friends drop by.
Explore other lavender recipes on the blog if you enjoy this flavor profile — from lavender jelly to cupcakes and lemonade — and try this variation as an elegant frozen dessert.
What Do You Need?
Ingredient amounts are listed in the recipe card below.
- Lavender: Use culinary lavender (organic if possible). It provides a floral, slightly sweet and herbaceous note; a little goes a long way.
- Whole milk: Adds a milky base and helps the mixture pour and freeze smoothly.
- Mascarpone: The key to an ultra-creamy texture that stays scoopable in the freezer. It prevents the icy, hard texture you can get with plain cream.
- Vanilla extract: Use pure vanilla for the deepest flavor; it complements the lavender without overpowering it.
- Sugar: Sweetens the base. Remember that frozen desserts taste slightly less sweet, so the final mixture should be adequately sweet at room temperature.
- Dry white wine: A small amount of Sauvignon Blanc or Pinot Grigio brightens the flavor. For a non-alcoholic option, substitute fresh lemon juice.
How to Make It
Full step-by-step instructions are in the recipe card below.
- Combine lavender, whole milk, mascarpone, vanilla, and sugar in a saucepan and warm gently.
- Remove from heat and steep the lavender for about 15 minutes, then strain to remove the flowers.
- Stir in the white wine (or lemon juice), chill the mixture thoroughly in the refrigerator.
- Whip or beat briefly for an airy texture, pour into a freezer-safe container, and freeze. Stir vigorously every 30 minutes until the ice cream is set and smooth.
Top Tip
- Warm the mixture gently—do not boil—to protect the mascarpone and preserve delicate lavender aromas.
- Strain carefully to remove all lavender bits for a smooth texture.
- Chill the base completely before freezing to speed freezing time and improve texture.
- Stir every 30 minutes during the first two hours of freezing to break up ice crystals and keep it creamy.
- Garnish with a lavender sprig, lemon zest, or fresh berries just before serving.
If you make this recipe, share your photo on Instagram using the tag #byandreajanssen. Leave a rating on the recipe card to help other home cooks and provide feedback — it’s greatly appreciated.
Need more inspiration?
- Find video demonstrations on the author’s YouTube channel for visual guidance.
- Save favorite recipes to your boards so you can find them again when needed.
📖 Recipe
RECIPE CARD
Andréa
Pin Recipe
Step-by-Step Directions
Ingredients
- 3 tablespoons lavender, fresh
- 1 cup whole milk
- 1 cup mascarpone
- 1 teaspoon vanilla extract
- ½ cup sugar
- 2 tablespoons dry white wine
Ingredients are provided in both Metric and US customary units in the original recipe card.
Instructions
- Put lavender, milk, mascarpone, vanilla, and sugar in a saucepan.
- Heat gently, stirring until the sugar dissolves. Do not boil.
- Remove from heat and steep for 15 minutes.
- Strain to remove the lavender.
- Stir in the white wine and chill the mixture in the refrigerator for at least 1 hour.
- Beat briefly with a hand mixer for about 3 minutes to add lightness, then pour into a freezer-safe container. Freeze, stirring every 30 minutes until firm and smooth.
Notes
Do I need an ice cream maker? No — this is a no-churn recipe. Intermittent stirring during freezing gives a creamy result.
Can I skip the wine? Yes — replace it with fresh lemon juice for a bright, alcohol-free version.
Variations
- Swap the wine for lemon juice for a family-friendly version.
- Fold in chopped white chocolate or lemon zest before freezing for added texture and brightness.
Storage
- Store in an airtight container in the freezer for up to 3 months. Let soften a few minutes before scooping for easier serving.
Nutrition
Carbohydrates: 25 g
Protein: 5 g
Fat: 22 g
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3 x Ice Cream Recipes
- Dutch No-Churn Licorice Ice Cream
- No Churn Lemon Mascarpone Ice Cream
- No-Churn Strawberry Ice Cream