A few years ago in the summer, I visited a lavender farm for the first time. The fields were incredible. Rows upon rows of these beautiful flowers.
During my visit there, they had a small outdoor restaurant where every item served had lavender buds in it! I had never experienced anything like it before. I tried a lavender potato salad, a chicken garden salad with a fruit and lavender infused dressing. All of the items were incredible!
I became inspired and purchased some dried food grade lavender buds at the gift shop before leaving. I wanted to get creative and use it in a recipe for something that I don’t normally eat…ice cream!
This recipe is very creamy from the coconut milk and has a soft flavour from the lavender buds.
Dairy-Free Lavender Ice Cream
Ingredients
- 2 cans full-fat coconut milk
- 1/4 cup honey
- 1 tsp vanilla
- 1 cup blackberries fresh or frozen
- 1 tsp dried lavender buds
Instructions
- Begin by creating the lavender infusion. Warm the coconut milk over medium-low heat in a small saucepan until the coconut milk is just beginning to simmer. Lower the heat to low, add the dried lavender buds and let the buds rest in the coconut milk over low heat for approximately 5 minutes. Pour this mixture into a small bowl and refrigerate until cool.
- In a small sauce pan mash blackberries on medium heat until it creates a sauce.
- Once the coconut milk is cooled, strain the lavender buds out of the mixture. You can use cheesecloth to do this.
- Add honey, vanilla and blackberry mixture to the coconut milk.
- Line a loaf pan with parchment paper. Pour the mixture into the loaf pan and set in the freezer.
- Remove from the freezer 15 minutes before consuming to allow the ice cream to soften enough to scoop out.
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