Light & Floral Lemon Verbena & Honey Ice Cream
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This Lemon Verbena & Honey Ice Cream is a scoop of sunshine in a bowl. Delicate, lemony, and slightly floral, lemon verbena is one of those underused garden herbs that absolutely shines when steeped into cream. Add a drizzle of honey, and you’ve got an ice cream that’s smooth, bright, and subtly herbal—like lemon sorbet’s more sophisticated, creamier cousin.
If you grow lemon verbena, you already know how incredible it smells. If not, it’s worth picking up a plant (or a bunch at the farmers market!) just to try this recipe. With the Ninja Creami, you can take your herb garden straight to the freezer with no churning and no fuss.
Put your Ninja Creami to work this season and try our 12 special and irresistible garden-inspired ice cream recipes this season!
Why You’ll Love This Recipe
✅ Light, elegant, and not overly sweet
✅ Naturally flavored with real herbs and honey
✅ Creamy and dairy-optional
✅ An easy way to use lemon verbena leaves
✅ Beautifully balanced and Ninja Creami friendly
📝 Ingredients
Ice Cream Base
- 1 cup whole milk or oat milk
- ¾ cup heavy cream or full-fat coconut milk
- ¼ cup honey
- 1 tsp vanilla extract
- ½ tsp lemon zest
- Pinch of salt
Lemon Verbena Infusion
- ½ cup fresh lemon verbena leaves (lightly packed)
- ¼ cup water
- 1 tbsp honey
🌿 Make sure you’re using fresh lemon verbena leaves—not to be confused with lemon balm or lemongrass. The flavor is subtle, sweet, and citrusy.
📌 Step-by-Step Instructions
1️⃣ Make the Lemon Verbena Syrup
In a small saucepan, bring ¼ cup water and 1 tbsp honey to a simmer. Add the lemon verbena leaves, stir, then turn off the heat. Cover and steep for 10–15 minutes. Strain and cool.
2️⃣ Blend the Base
In a blender, combine milk, cream, honey, vanilla, lemon zest, and salt. Add in the cooled lemon verbena syrup. Blend briefly to mix. Pour into a Ninja Creami pint container, seal, and freeze for at least 24 hours.
3️⃣ Spin It
Place the frozen pint into the Ninja Creami and use the Lite Ice Cream or Sorbet setting. Respin as needed until the texture is creamy and scoopable.
4️⃣ Serve with Style
Scoop into bowls and garnish with a few lemon verbena leaves, a drizzle of honey, or a dusting of lemon zest. It’s light, elegant, and refreshingly herbaceous.
🍋 Want to add texture? Top with crushed lemon shortbread cookies or toasted almonds!
🌿 Tips & Variations
✅ Add a few fresh mint leaves to the steep for a refreshing twist
✅ Make it vegan with all coconut milk and maple syrup
✅ Use Meyer lemon zest for a sweeter citrus finish
✅ Freeze extra syrup into ice cubes to swirl into tea or lemonade
✅ Try serving with grilled stone fruit for a beautiful summer dessert
🛍️ Storage
🧊 Store in the Creami pint container with the lid sealed
🔥 Use the Respin function to revive creamy texture after freezing
📅 Best enjoyed within 4–5 days for peak herb freshness
🌟 Tried This Recipe?
Let me know how your garden-grown lemon verbena tasted in this creamy, dreamy scoop! ⭐⭐⭐⭐⭐
📌 Pin this recipe for later!
