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.
