Light and creamy, this dairy free ice cream is infused with the wonderful flavors of honey and lavender. It's an elegant summer dessert!
When I recently visited a lavender farm, I got the itch to create a lavender ice cream. The smell of lavender is divine, so what could go wrong with putting it in ice cream! This paleo lavender honey ice cream with a coconut milk base is subtle and light, making an elegant dessert.
When choosing a coconut milk for ice cream, I like to find one that does not have a strong coconut flavor that interferes with the ice cream flavor. It's best to find one that is mild in taste.
Culinary lavender can be found at lavender farms, specialty shops, or online. Check that it can be used for cooking.
Gelatin helps to make the ice cream easier to scoop, as well as reducing iciness over time. You can skip this step but it helps improve the ice cream's texture.
How to Make Paleo Lavender Honey Ice Cream
Gather and measure all the ingredients. Place the coconut milk in a saucepan and sprinkle with gelatin. It's important that the gelatin be evenly sprinkled. Let sit for 10 minutes to bloom. Turn on the heat to dissolve the gelatin and whisk until the mixture is smooth. Turn off the heat, then add the honey, sea salt, and vanilla extract and whisk again. Finally, add the culinary lavender and allow 15 minutes for it to infuse into the mixture.
Strain the lavender out while pouring the mixture into a bowl. Refrigerate for up to one hour.
Finish in an ice cream maker until it looks like soft serve ice cream. Scoop the ice cream into an airtight container and place in the freezer where it will continue to harden. Enjoy!
This paleo lavender honey ice cream can be stored in the freezer for up to two weeks.
Paleo Lavender Honey Ice Cream
- 1 ice cream maker
- 1 can coconut milk
- 1 tsp gelatin
- 1/4 cup honey
- 1/4 tsp sea salt
- 1 tsp vanilla extract
- 1 tbsp culinary lavender
- Pour canned coconut milk into a saucepan. Evenly sprinkle the gelatin creating a thin layer over the coconut milk and let sit for 10 minutes.
- Heat the saucepan on the stove on medium heat. Once the gelatin starts to dissolve, stir with a whisk until it is completely dissolved.
- Turn off heat. Add honey, sea salt, and vanilla extract and stir. Add the culinary lavender and stir again. Set the timer for 15 minutes to let the lavender infuse in the coconut milk.
- When the timer goes off, strain out the lavender while pouring the mixture into a bowl. Place the bowl in the refrigerator to cool for 30-60 minutes.
- Set up the ice cream maker. Remove the mixture from the refrigerator and whisk well to make smooth again. Finish according to your ice cream maker directions. (See notes below if you do not have an ice cream maker.)
- Once complete, scoop the ice cream into an airtight container and store in the refrigerator. The texture will be soft at first but will harden in the freezer.
- Store in the freezer for up to 2 weeks.
The quality of coconut milk can also have an impact on flavor, as some can have a bitter aftertaste. Organic canned coconut milk tends to have a purer flavor. My top three favorite brands are 365 Whole Foods Market, Wild Harvest, and Trader Joe's. If using Trader Joe's, the result may be icier since this coconut milk does not contain guar gum. 365 Whole Foods Market is my favorite coconut milk to use as a replacement for cream since it has a very mild taste.