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.
Sarah Dobson Certified Family and Nutritional Herbalist Reiki Master