Nutrition: 92 Calories | 9.4g Net Carbs | 0.6g Protein | 7.2g Total Fat
A fun and easy recipe, this coconut lavender ice cream is a decadent treat to make in your ice cream maker any time of the year.
As a military family, we have an opportunity to see many beautiful places. On the Kitsap peninsula in Washington state, there are many lavender farms to explore. We had one within a half hour from our house. I drove by the sign many times thinking, “I really want to go there one day.” When we finally did, it was worth the wait. It’s a lovely, quaint little farm. We were able to walk around the grounds and even cut some lavender to take home. I learned that different types of lavender are used for cooking and aromatherapy.
While visiting the lavender farm, we had to try all the different kinds of lavender ice cream. My favorite was the lavender and vanilla ice cream, and I couldn’t wait to try to make my own. I bought culinary lavender from the farm, but it’s easy to find online too. You can even grow your own.
Making the Ice Cream Base
The base for this ice cream is really easy to make. I used canned coconut milk for a delicious creaminess. Then, the rest of the liquid is boxed coconut milk to lighten up the recipe. Boxed coconut milk doesn’t have as much fat as the canned version. You can use all canned coconut milk or all boxed coconut milk. The texture will be different, but it’ll taste delicious.
First, add the coconut milk to a sauce pan. Then, add in your sweetener of choice and a teaspoon of vanilla extract. Lavender has a subtle sweetness just like vanilla, and the flavors complement each other very nicely. This time, while making the recipe, I used Truvia baking blend, which has sugar in it. Normally, I would choose a sweetener without any sugar. But, we’re in the middle of a pandemic, and it’s all that was available at the grocery store. Use whatever sweetener you like, just use the equivalent of one cup of sugar.
Whisk the coconut milk ice cream base together, and heat it gently over medium heat. If you want lavender colored ice cream, you can add some purple food coloring too. Stir the mixture occasionally. Once the mixture just starts to boil, remove it from the heat.
Add the culinary lavender flowers to the hot coconut milk mixture. Let the flowers steep for ten minutes. Just like you’re making tea. Then, strain out the flowers or scoop them with a slotted spoon. For my ice cream maker, it’s important that the liquid is completely chilled before adding it to the machine. Pour the hot ice cream base in a refrigerator safe container with a lid, and let it chill overnight. Follow your ice cream maker’s instructions for chilling the base.
Time to Let the Ice Cream Maker Work
Once your ice cream base is completely chilled, pour it into your ice cream maker and watch the magic happen. Ice cream makers are great because they add a special ingredient to the mix, air. The air gives ice cream it’s velvety texture, instead of being hard as a brick. Give your ice cream maker time to incorporate as much air as possible. Then, it’s time to taste the decadence. Serve your ice cream immediately if you like a soft serve texture. Otherwise, freeze your ice cream in a lidded container for at least two hours. Take the ice cream out of the freezer 5-10 minutes before eating, to make it easy to scoop.
Other recipes to check out: Creamy Coconut Popsicles, Strawberry Cheesecake Bars, and Flavored Snow Ice Cream.
Delightful Coconut Lavender Ice Cream – Ice Cream Maker Recipe
A fun and easy recipe, this coconut lavender ice cream is a decadent treat to make in your ice cream maker any time of the year.
Total Time: 13 hours
Prep Time: 20 – 30 min
Inactive Time: 12 hours
Cook Time: 30 min
Ingredients
- 1 Can (13.5 oz) Coconut Milk
- 3 Cups Boxed Coconut Milk
- 1/2 Cup Truvia Baking Blend (or Sweetener of Choice)
- 1 tsp Vanilla Extract
- 1 Tbsp Culinary Lavender Flowers
- Optional: Purple Food Coloring
Directions
- In a sauce pan, combine the coconut milk, Truvia, and vanilla. Add the food coloring if desired. Bring the mixture just to a boil, stirring occasionally.
- Remove the pan from the heat, and add the lavender flowers to the coconut milk mixture. Let the lavender infuse for 10 minutes.
- Strain out the flowers and chill the ice cream base in the refrigerator for at least 12 hours.
- When the ice cream base is completely chilled, pour it into your ice cream maker, following the manufacturer’s instructions.
- Serve the ice cream immediately for soft serve texture. Or freeze for at least 2 hours, for a firmer texture. Let your ice cream sit at room temperature for 5-10 minutes before serving to make it easier to scoop out.
Nutrition:
Yield: 12 servings, Serving Size: 1/2 Cup
Amount Per Serving: Calories: 92, Total Fat: 7.2g, Saturated Fat: 6g, Cholesterol: 0mg, Sodium: 14.6mg, Carbohydrates: 9.4g, Fiber 0g, Sugars: 4.7g, Protein 0.6g
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