Coconut Lavender Ice Cream (Vegan)
1 cup organic coconut milk
1-2 tablespoons organic or
wildcrafted lavender flowers
2 organic bananas (peeled), chopped and frozen
Raw honey to taste, if desired
Add coconut milk and lavender to a small saucepan and bring to a boil. Remove from heat and stir thoroughly. Let steep (covered) for 20 - 25 minutes. Strain mixture, reserving milk and discarding lavender.
Pour into a freezer-safe container and freeze for several hours or overnight.
Once frozen, break apart the frozen coconut milk into chunks and add to a food processor. Add the chopped frozen banana. Process until the mixture is smooth and creamy, adding additional raw honey if desired.
This will create a creamier ice cream, If you want harder ice cream, put the mixture into the freezer for 15 - 20 minutes to harden, then scoop and serve. Enjoy!
If you would like some more of my vegan recipes, stay tuned. I will be adding more here.
Sarah Madsen Certified Family and Nutritional Herbalist Reiki Master