There is nothing like homemade ice cream in the summer. There’s nothing like homemade ice cream, in general.
I remember growing up and using that old-fashioned ice cream churn with big chunks of rock salt to make some of the best vanilla ice cream I’ve ever had in my life. Eating it in the grass on a picnic table, completely drippy and sticky in the hot Florida afternoon summer sunshine. There’s nothing quite like it.
I thought I’d get out into the herb garden and freshen up this summertime favorite with this recipe for lavender coconut milk ice cream.
Now I’m not usually one for a fancy take on something but to me this stuck to the farmhouse simplicity that I’m going for, and authentically was something I loved making that was right up my palette. Lightening it up with a little coconut milk was my original goal, but bringing the fresh flavor of the lavender inside, with a drizzle of honey totally elevated this treat from the kids cone to the adult table.
Lavender Coconut Milk Ice Cream
- 2 qty cans of chilled coconut milk (full fat) (canned coconut milk, not from carton)
- 1/4 cup granulated sugar
- 1 tsp almond extract
- Several bunches of fresh lavender
- Drizzle of local honey
How to cook Lavender Coconut Milk Ice Cream
- Combine chilled coconut milk, sugar and almond extract in blender until combined. Ensure you are buying the thick coconut milk in a can, not the refrigerated version in the carton.
- Pour mixture into your ice cream maker and churn per instructions. Spread mixture into a metal loaf pan and sprinkle lavender flowers on top for both flavor and decoration. Freeze for additional 15 minutes to set. Scoop and serve with a drizzle of honey or sprinkle of sea salt.
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