Enjoy the delicate flower flavor of lavender mixed with the creamy texture of coconut milk in this high-class dairy-free ice cream.
Ingredients: 2 cans coconut milk. 1/2 cup honey. 2 tablespoons dried lavender buds. 1 teaspoon vanilla extract. 1/4 teaspoon salt.
Instructions: Put honey, coconut milk, and dried lavender buds in a saucepan and mix them together. Put the mixture on medium heat and cook it until it starts to simmer. Take it off the heat and let it steep for 30 minutes so the flavors can mix. Once the lavender buds are out, add the vanilla extract and salt and mix them in. Put the mixture in the fridge for at least 4 hours, or until it is very cold. Put the chilled mixture into an ice cream maker and churn it according to the directions on the machine. Put ice cream that has been churned into a container and freeze it for at least 4 hours, or until it is firm. Serve and have fun!
Prep Time: 10 minutes
Cook Time: 30 minutes
lety alvarez
