Recipe: Earl Grey Lavender & Salted Honey Swirl Ice Cream to Honor the Bee!

  • August 18, 2018

It’s no secret that bees are vital to a healthy food supply. In fact, every third bite of food Americans consume comes from a plant visited by a honey bee or other pollinator. That’s why we’re honoring the honey bee for #NationalHoneyBeeDay and teaming up with GloryBee, a Pacific Northwest neighbor on a mission to save the bee through education, outreach, and delicious, high-quality honey. GloryBee’s SAVE the BEE initiative was created to raise funds towards research, awareness, and creating positive change to save the honey bee. A percentage of their honey sales go to SAVE the BEE.

Want to help? You can donate directly to SAVE the BEE or purchase from their SAVE the BEE line of honey products.

Keep scrolling for the recipe!

Giveaway Alert!

In addition to sharing this sweet treat, we’re hosting a National Honey Bee Day giveaway full of tea and honey goodies on Instagram! Head to the Choice Organic Teas Instagram and follow the instructions on the giveaway post to enter then go to GloryBee’s giveaway post to double your chances!

Earl Grey Lavender & Salted Honey Swirl Ice Cream

We’ve created an ice cream as elegant as its ingredients. Floral and bold Earl Grey Lavender infused cream combines with swirls of decadent salted honey sauce created with GloryBee’s Organic Raw Clover Blossom Honey. There’s still plenty of summer left to enjoy this frozen delight. No ice cream maker required!


Earl Grey Lavender Ice Cream
  • 3 cups heavy whipping cream
  • 10 Earl Grey Lavender tea bags
  • 1 tsp vanilla extract
  • 1 can (14 oz) sweetened condensed milk
Salted Honey Swirl


Earl Grey Lavender Ice Cream
  1. In a medium sized saucepan, heat cream to a low boil, stirring frequently to not burn.
  2. Remove from heat and steep tea bags for 30 minutes, squeezing tea bags before removing.
  3. Set aside cream and tea mixture in refrigerator to cool.
  4. Prepare Salted Honey Swirl (see instructions below).
  5. With a stand mixer or hand mixer, combine cream and tea mixture with sweetened condensed milk and vanilla extract.
  6. Pour mixture into a shallow metal baking dish or loaf pan.*
  7. Place the pan in your freezer for 30 minutes.
  8. Remove from freezer. Using a hand mixer*, blend until creamy and combined.
  9. Repeat steps 7 & 8 at least five times, the more you do this, the creamier the ice cream. The ice cream will gradually thicken up more throughout freezings.
  10. After you’ve finished step 9, pour half the mixture into the pan and freeze for 30 minutes.
  11. Remove from the freezer, drizzling salted honey sauce on the cream and gently swirl with a skewer or knife.
  12. Pour remaining mixture into the pan and freeze for another 20 minutes.
  13. Remove from the freezer, again, drizzle salted honey sauce on top of the cream and gently swirl with a skewer or knife to create a marbled look.
  14. Freeze until completely solid.
  15. Scoop into bowl and enjoy!

OPTIONAL: Serve with more salted honey sauce on top.

Salted Honey Swirl
  1. Add all ingredients into a medium saucepan and bring to a medium boil.
  2. Boil until smooth and thickened, around 5 minutes. Will thicken when cooled.
  3. Cool completely and continue following Earl Grey Lavender Ice Cream instructions to incorporate.*Note: We lined the pan with parchment paper and secured it with a rubber band, transferring the ice cream into a KitchenAid stand mixer instead of using a hand mixer to blend between freezings.


No Comments

No comments yet.

Leave A Comment