Dandelion Honey Ice Cream

There’s something truly magical about turning humble, backyard ingredients into a luxurious dessert. This Dandelion & Honey Ice Cream is one of those recipes that bridges the gap between rustic charm and gourmet indulgence. I remember the first time I made it: my kids and I were gathering dandelions in the spring sunshine, and the idea to transform them into ice cream felt whimsical and exciting.

Dandelions are often overlooked, but they’re completely edible and rich in nutrients. When paired with the floral sweetness of honey, they create a unique ice cream that’s earthy, delicate, and deeply nostalgic. It’s the perfect treat for spring and early summer, a celebration of nature's bounty and slow living.

Why You’ll Love Dandelion & Honey Ice Cream

• Whimsical and Unique: A delightful twist on traditional ice cream flavors.
• Seasonal and Fresh: Makes use of fresh spring dandelions.
• Floral and Sweet: The honey perfectly complements the dandelion’s subtle bitterness.
• Rich and Creamy: Thanks to a classic custard base.
• A Great Conversation Starter: Serve it at a garden party or brunch and wow your guests.
• Fun to Make with Kids: Gathering petals can be a bonding activity.

Ingredients You’ll Need

For the Dandelion Infusion:

• 1 cup dandelion petals (fresh, pesticide-free – yellow parts only, no green bits)
• 1 cup whole milk – Infuses with the petals for a floral base

For the Ice Cream Base:

• 2 cups heavy cream – Makes the ice cream rich and smooth
• 4 large egg yolks – Essential for a creamy, custard-style base
• ½ cup honey – Preferably wildflower or clover for floral notes
• ¼ cup granulated sugar (optional, adjust to taste) – Adds a touch more sweetness
• 1 teaspoon pure vanilla extract – Rounds out the flavors
• Pinch of salt – Balances the sweetness

Step-by-Step Instructions

Step 1: Prepare the Dandelion Infusion

• Pick your dandelions from a clean, pesticide-free area.
• Rinse thoroughly and gently pat dry.
• Use your fingers or scissors to separate the yellow petals from the green parts. The green can be bitter.
• In a small saucepan, combine the petals and milk.
• Heat gently until warm (do not boil), then remove from heat and let steep for 30 minutes.
• Strain the milk through a fine mesh sieve or cheesecloth, pressing gently to extract all the liquid.

Step 2: Make the Custard Base

• In a medium saucepan, combine the infused milk, heavy cream, honey, and sugar (if using).
• Heat over medium until the mixture is warm and steamy but not boiling.
• In a separate bowl, whisk the egg yolks.
• Slowly add a ladle of the warm cream mixture into the yolks, whisking constantly to temper.
• Gradually pour the yolk mixture back into the saucepan, stirring constantly.
• Cook over medium-low heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon.
• Remove from heat and stir in vanilla extract and salt.

Step 3: Chill and Churn

• Pour the custard through a sieve into a clean bowl to remove any bits.
• Cover and refrigerate for at least 4 hours or overnight.
• Once chilled, churn in an ice cream maker according to the manufacturer’s instructions.
• Transfer to a container and freeze for at least 2 hours to firm up before serving.

Serving and Storage Tips

Serve your Dandelion & Honey Ice Cream in vintage teacups or waffle cones for a whimsical touch. It pairs beautifully with shortbread cookies, lemon cakes, or a simple drizzle of more honey.

Store in an airtight container in the freezer. Because this is a homemade custard-based ice cream, it's best enjoyed within 1-2 weeks for peak freshness. Let it sit at room temperature for 5-10 minutes before scooping if it's very firm.

Helpful Notes

• Harvest Safely: Only use dandelions from areas you know are pesticide-free. Avoid roadsides or treated lawns.
• Petal Prep Tip: Removing the petals is a bit tedious but worth it. Do it with a friend or make it a meditative task.
• Infusion Options: Try infusing the milk with chamomile or lavender for a floral variation.
• No Ice Cream Maker?: You can freeze the chilled custard in a shallow dish, stirring every 30 minutes until it reaches a soft-serve consistency.

Frequently Asked Questions

1. What do dandelion petals taste like?
They have a mild, honeyed, slightly grassy flavor that pairs beautifully with real honey.

2. Can I use dried dandelions?
Fresh is best for this recipe, but you can try dried petals if fresh aren't available. Use about half the amount.

3. Is it safe to eat dandelions?
Yes, as long as they are harvested from a clean, pesticide-free area.

4. Can I substitute honey?
Maple syrup or agave can work in a pinch, but they will change the flavor profile.

5. How do I make this dairy-free?
Use full-fat coconut milk instead of milk and cream, and skip the egg yolks or use a thickener like cornstarch.

Final Thoughts

This Dandelion & Honey Ice Cream is more than a dessert—it’s an experience. From foraging petals to savoring that first creamy bite, every step connects you to nature and the joy of homemade treats. It’s the kind of recipe that turns a regular day into something memorable.

Try it this spring and share your creations! Tag me on social media and let me know how it turned out. Here’s to simple pleasures and sweet surprises.