Print

Honey Lavender Frozen Yogurt Cake

Print Recipe

A refreshing no-bake frozen yogurt cake scented with honey and lavender, set on a crunchy almond–graham crust and perfect for warm-weather gatherings.

Ingredients

Scale
  • Crust
  • 1 ½ cups graham-cracker crumbs (about 12 sheets)
  • ½ cup toasted sliced almonds
  • 3 Tbsp unsalted butter, melted
  • 2 Tbsp honey
  • Pinch of fine sea salt
  • Filling
  • 3 cups plain full-fat Greek yogurt
  • 1 cup heavy cream
  • ⅓ cup honey, plus extra for drizzling
  • 1 Tbsp dried culinary lavender, lightly crushed
  • 1 tsp pure vanilla extract
  • 1 Tbsp finely grated lemon zest
  • Pinch of fine sea salt
  • Garnish (optional)
  • 2 Tbsp warm honey, for drizzle
  • Fresh lavender sprigs or edible flowers

Instructions

  1. Infuse the cream. In a small saucepan, heat the heavy cream with the crushed lavender until steaming. Remove from heat, cover, and steep 20 minutes. Strain out lavender, cover, and chill the cream until cold.
  2. Make the crust. Pulse graham-cracker crumbs and toasted almonds in a food processor until fine. Add melted butter, honey, and salt; pulse to combine. Press the mixture firmly into the bottom of a 9-inch springform pan. Freeze 15 minutes to set.
  3. Prepare the filling. In a large bowl whisk the yogurt, ⅓ cup honey, vanilla, lemon zest, and salt until smooth. In a separate bowl whip the chilled lavender-infused cream to soft peaks, then gently fold it into the yogurt mixture.
  4. Assemble. Pour the filling over the frozen crust, smoothing the top with an offset spatula. Tap the pan lightly on the counter to release air bubbles.
  5. Freeze. Cover the pan with plastic wrap or foil and freeze until completely firm, at least 6 hours or overnight.
  6. Serve. Let the cake stand at room temperature 10–15 minutes. Run a warm thin knife around the edge, release the springform ring, and transfer to a serving plate. Drizzle with warm honey and garnish with lavender sprigs. Slice with a knife dipped in hot water.

Notes

  • Use only food-grade culinary lavender; ornamental lavender can taste soapy.
  • For a sweeter dessert, increase the honey in the filling by 1–2 Tbsp.
  • Substitute gluten-free graham crackers and almond flour for a gluten-free crust.
  • The cake keeps, tightly wrapped, in the freezer for up to 1 week.

Nutrition

Keywords: honey, lavender, frozen yogurt, no-bake dessert, summer cake

Find it online: https://yumrecipesnow.com/honey-lavender-frozen-yogurt-cake/