Along the Grapevine

Lilac Ice Cream


In this recipe I have, to my delight, figured out how to capture the intoxicating scent of lilacs and make it accessible to the taste buds. Having experimented before with wild flowers, I know how their delicate aroma and colour are not always easy to use for edibles, and I considered lilacs another one of those barely-worth-it ingredients. The flavour of the blossoms is bitter, and cooking them leaves little flavour apart from the sweetness of the recipe.


I decided to make a no-cook ice cream, realizing that the result might be bland or even bitter. Also, how to infuse the blossoms without using heat or alcohol?

Some flowers I ground finely with equal parts sugar. I also took one cup of blossoms and mixed them with milk, set them in a sunny place outdoors for three hours, which was as long as the sun lasted. I then left this milk/blossom infusion for another 12 hours in the fridge.

The rest was easy. I strained the blossoms from the milk, and feared the flavour was not as strong as I needed it. However, once I mixed the lilac sugar with the milk and an equal amount of cream, the flavour was definitely that of lilac – sweet, aromatic and superb.



So now I have another favourite ice cream which inspired me to use lilac in other no-cook ways. One is to preserve some in raw honey, leaving the infusion for a few weeks and leaving the blossoms in to serve. I will also try and preserve as much as I can in sugar which I have no doubt will be useful in all sorts of creamy ways.

Related Links: Honeysuckle Ice Cream

Linked to: Fiesta Friday #173; Love in the Kitchen and Her Life is Love.


Author: Hilda

I am a backyard forager who likes to share recipes using the wild edibles of our area.

33 thoughts on “Lilac Ice Cream

  1. I can’t wait to try this, Hilda! It sounds divine! 😀

    Liked by 1 person

  2. Another wonderful idea, Hilda. I love unusual ice cream flavours.

    Liked by 1 person

  3. Wau!! We have believing, that eating lilac 5 petals blossom, it brings good luck. But add for blossoms some ice- cream this is more wonderful idea (and taste)!!! 🙂

    Liked by 1 person

  4. Fantastic! Another wonderful and inspiring recipe!

    Liked by 1 person

    • Thanks Christina. I liked it so much I made some lilac syrup too. I figure you can’t have too much lilac flavour stored away for special occasions.


  5. OMG, your creativity is stunning. You deserve a Michelin star, Hilda.

    Liked by 1 person

  6. Waw, another very interesting delightful tasty recipe, dear Hilda! Yummm!

    Liked by 1 person

  7. What an unusual idea, Helen.

    Liked by 1 person

  8. This sounds incredible, I love the idea! The lilacs are long bloomed here but I will try it with other flowers. Thank you for the inspiration! 🙂

    Liked by 1 person

  9. This is an interesting idea, Hilda. I love ice cream and think it’s interesting to make use of flowers as edible food. Mixing the two together look fantastic! Thanks for joining Fiesta Friday this week 😀

    Liked by 1 person

    • Thanks Paula, and for co-hosting this week. I was late because our internet was down from Friday till today, but I’m glad I was able to participate, even though I was a bit late.


  10. Oh, too bad my lilac is done blooming. Maybe I can use lavender?! Or maybe that’s too strong?

    Liked by 1 person

    • Lavender ice cream would be wonderful, but not with this recipe. I think just adding a pinch or two to any plain ice cream would suffice. But this technique would work well with any edible aromatic flower, or maybe even lemon balm which I believe you do have.

      Liked by 1 person

  11. This sounds amazing Hilda! I have to try it this spring–in my experiments with lilac last year, I barely managed to get the flavour through if at all. The creaminess of ice cream with lilac sounds heavenly, I can’t wait to give it a go! 🙂

    Liked by 1 person

  12. ah, beautiful! I will certainly try it! I love both images btw!

    Liked by 1 person

  13. Yummy, it looks gorgeous too!


  14. This looks absolutely divine Hilda. You are like a magician to have extracted the delicate flavor/scent of lilacs for a culinary adaptation. The sugar looks a bit like a lavender or vanilla sugar. Such a pretty color. Missed this post while my lilacs were in bloom. Hoping my yellow lilac will have its 2nd fall flowering to try it then. Lilacs are my favorite flowers.

    Liked by 1 person

  15. Lilac ice cream is one of my favorite ice creams! It’s so delicious! 🙂 I infuse soy milk with lilac flowers because I can’t eat dairy. And have you tried jasmine flower or lemon flower ice cream – it’s so delicious too.


    • Thanks for visiting and commenting on my blog. I haven’t much experience with floral flavours but now that I’ve tried a few, I hope to experiment with more. It is remarkable how much flavour comes from a few petals, and just how aromatic it can me. Jasmine and lemon sound wonderful, but there aren’t too many of those in our region. I think soy or other non-dairy milks are also a great idea.


  16. Pingback: Lilac Fizz | Along the Grapevine

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