Lavender Coconut Ice Cream Recipe

Vegan Lavender Coconut Ice Cream Recipe

Lavender has a lovely taste and aroma. It’s very relaxing and satisfying. That’s why I love this vegan Lavender Coconut Ice Cream Recipe. Keep scrolling to see recipe for lavender ice cream.

How do you make this recipe for lavender ice cream? It’s very easy actually. FYI never consume flowers from Florists or those sold for decorative purposes. Those types of flowers have almost certainly been sprayed with pesticides.

You only need a few ingredients to make this recipe for lavender ice cream. Ingredients include 2 (13.5) oz coconut milk canned, full fat, 1 tsp vanilla extract, and 3/4 cup coconut sugar organic.

Additionally how do you make lavender ice cream with out lavender? You will also need 1 tbsp dried culinary lavender flowers. Lavender comes from Africa and the Mediterranean. It is used for extraction of essential oils.

Want to make the best ice cream recipe?

Lavender IceCream

Combine all ingredients for lavender ice cream in a medium sauce pan. Heat the mixture on low heat for 8-12 minutes. Cover sauce pan and allow lavender ice cream mixture to set for 45 minutes to an hour.

Pour through a fine sieve then refrigerate until completely cold (8 hours or overnight). Then pour the refrigerated mixture into ice cream maker and churn for 45 minutes or according to your ice cream maker Instructions.

Pour ice cream into a freezer safe container and freeze for 3-4 hours Store in freezer. How to make with out ice cream maker: First add blended mixture to a freezer-safe container and freeze.

Once every hour remove stir /whisk the ice cream mixture. Do this for 6-8 hours while continuing to freeze until completely firm.

Having an ice cream maker makes these types of low carb ice cream recipes a lot faster and easier. They’re not overly expensive at all. You can get one for under 50$.

See this healthy ice cream recipe below

5 from 1 vote
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Lavender Coconut Ice Cream Recipe

This vegan dessert recipe is so refreshing

Course Dessert, ice cream, vegan
Cuisine American, vegan
Keyword coconut, dessert, gluten free, ice cream, lavender, nice cream, vegan
Prep Time 10 minutes
Cook Time 45 minutes
Freeze time 4 hours
Total Time 4 hours 55 minutes
Servings 5 Servings
Calories 360 kcal
Author admin

Ingredients

  • 2 13.5 oz coconut milk canned, full fat
  • 1 tsp vanilla extract
  • 3/4 cup coconut sugar organic
  • 1 tbsp dried culinary lavender flowers

Instructions

  1. Combine all ingredients in a medium sauce pan. Heat the mixture on low heat for 8-12 minutes

  2. Cover sauce pan and allow to set for 45 minutes to an hour

  3. Pour through a fine sieve

  4. refrigerate until completely cold (8 hours or overnight)

  5. Pour the refrigerated mixture into ice cream maker and churn for 45 minutes or according to your ice cream maker Instructions

  6. Pour ice cream into a freezer safe container and freeze for 3-4 hours Store in freezer

How to make with out ice cream maker:

  1. add blended mixture to a freezer-safe container and freeze.

  2. Once every hour remove stir /whisk the ice cream mixture.

  3. Do this for 6-8 hours while continuing to freeze until completely firm

Recipe Notes

If you don’t like coconut sugar the baking ratio for coconut sugar to regular granulated sugar is 1:1. So replace if you desire.

If you don’t like coconut sugar there’s good news! The baking ratio for coconut sugar to regular granulated sugar is 1:1. So feel free to replace if you desire.

Check out this easy vegan mango ice cream recipe video!
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