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

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