Dandelion Ice Cream: Easy Dandelion Recipes

Indulge in the unique flavor of Dandelion Ice Cream, a standout in Easy Dandelion Recipes. Crafted with wild-foraged dandelion petals and simple pantry staples, this edible flower ice cream is a delightful spring treat. Perfect for anyone exploring wild food foraging recipes and wholesome homemade desserts. If you’re a fan of edible flowers recipes and want something creative yet easy, this one’s for you.

🌱 Why Make Dandelion Ice Cream?

Dandelions aren’t just weeds—they’re packed with vitamins A, C, and K, plus calcium and iron. This natural ingredient not only adds a delicate floral flavor to your dessert but also brings a boost of nutrition.

In this Dandelion & Honey Ice Cream, the dandelion petals give off a light, spring-like taste, while the honey adds gentle sweetness. The combination is perfectly balanced, making this ice cream an unforgettable treat that feels both indulgent and wholesome.

✨ Other Favorite Dandelion Desserts

Once you fall in love with the flavor of dandelions, here are more dandelion dessert ideas you’ll want to try next:

• Dandelion Marshmallows
• Dandelion Cream Pie
• Dandelion Cookies
• Dandelion Gummy Bears
• Dandelion Lemonade Popsicles

🧾 Ingredients – Dandelion & Honey Ice Cream

This recipe makes about 6 servings and uses basic ingredients:

• 1 cup dandelion petals (yellow parts only)
• ½ cup honey (adjust to taste)
• 1 ½ cups heavy cream
• 1 ½ cups whole milk or half-and-half
• 6 egg yolks
• Pinch of sea salt

👉 Important Tip: Only use the yellow petals of the flower. Avoid the green base—it’s bitter and can throw off the flavor.

🍯 How to Make Dandelion Ice Cream (Step-by-Step)

1. Infuse the Cream

In a medium saucepan, combine:

• Honey
• Cream
• Milk (or half-and-half)
• Dandelion petals

Heat gently over medium-low until it simmers. Don’t boil. Remove from heat and let it steep for 30–40 minutes so the petals can release their flavor.

2. Strain & Prepare the Custard

• Strain out the petals using a fine mesh sieve.
• In a clean saucepan, whisk 6 egg yolks until smooth.
• Slowly pour the warm infused cream into the yolks while whisking constantly to avoid scrambling.

Return to the stove on low heat, whisking until the mixture thickens into a smooth custard. Cook until it reaches 175°F (or when it coats the back of a spoon).

3. Chill the Mixture

• Remove from heat and pour into a bowl.
• Chill in the fridge for at least 4 hours, or until completely cold.

4. Churn the Ice Cream

• Pour the cold custard into your ice cream maker.
• Churn according to your machine’s instructions until thick and creamy.

Transfer to a freezer-safe container and freeze for a few more hours before serving.

🍨 Serving Suggestions

This creamy, floral Dandelion Ice Cream is rich, so serve in small bowls or ramekins. Add:

• A drizzle of honey
• Fresh berries
• Chopped nuts
• A sprig of fresh dandelion (for flair!)

🌼 Pro Tip: Since it has no stabilizers, allow a little extra time for the ice cream to fully set in the freezer.

🌸 Final Thoughts

Whether you’re new to foraging or just love using natural, wild ingredients, this Dandelion & Honey Ice Cream is a must-try springtime dessert. It’s simple, wholesome, and tastes like sunshine in a bowl.

Ready to explore more edible flower recipes or try other easy dandelion recipes? This is just the beginning.