Dairy Free Lavender Honey Ice Cream

Lavender honey ice cream has become one of my favorite desserts over the last couple years. While I love my original recipe, I knew I wanted to have a dairy free version as well. I serve this often when friends are over, and pair it with brownies or chocolate chip cookies. Coconut milk tends to freeze pretty hard, so let the ice cream thaw for 10-15 minutes before serving.

Ingredients 

1 can full fat coconut milk

1 can coconut cream

½ cup honey

¼ cup sugar

¼ cup lavender buds for cooking

Pinch of salt

Directions

Add all ingredients to a medium pan and heat over medium low heat, stirring occasionally until heated through and sugar is dissolved, about 10-15 minutes. Turn off the heat and let cool. Once cooled, store covered in the fridge overnight. 

The next day place a mesh strainer over a large bowl and pour the mixture through the strainer. Press the lavender buds with a spatula to help all the liquid strain. Pour the liquid mixture into your ice cream maker and follow the instructions on your machine.

Makes 1 quart