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.
Notes
If you don't have an ice cream maker, you can still make this recipe. Place the ice cream mixture in a deep metal bowl and place in the freezer. Every 30 minutes, take out the bowl and blend the ice cream using an electric hand mixer. Do this until ice cream is thick and frozen.Coconut Milk 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.