We’ve been embracing new and exciting things lately. This summer has brought a few novelties into our lives: the Konmari Method (now slightly obsessed), the power of frozen fresh pressed juice, and the use of dried lavender… in everything! Lavender is sweet and fragrant and really deserved a spot in our recipe archive. Coconut is sweet in just about everything. The two together created something new and interesting!
Simplicity is golden in this recipe. Five ingredients is all we’re looking at today in this vegan ice cream. It’s so simple, yet elegant for a party or shower. Have you ever cooked or baked with lavender? There’s only one word to describe it. As you’d expect, it’s just lovely. So lovely, it will help us ease our way out of summer, in the nicest possible way… and into a new season.
The essence of lavender and coconut is just present enough to be really enjoyed. If you hesitate putting this purple flower in your mixing bowl, we get it. It’s got such a beautiful appearance in the coconut milk that you might want to lather it on your face or use it with your bath salts. Before you go that route, let the ice cream develop into something curious and flavorful. It’s delicious! It’s all about treating yourself to something special!
Vegan Coconut Lavender Ice Cream
- In a mixing bowl, whisk together all the ingredients until well combined. Pour into a chilled ice cream maker bowl and churn according to your ice cream maker’s instructions. Ours takes about 25 minutes.
- Pour ice cream in an airtight container and freeze for an additional hour. Scoop out ice cream, sprinkle with a bit more lavender and enjoy!