Lavender Ice Cream
Lavender blossoms give this ice cream a unique, delicate flavor. I love it with a mild-flavored cake like pound cake. It’s also
delicious topped with berries. This is one of my most-requested recipes. Recipe and photo courtesy of Cathe Olson, from Lick It! Creamy, Dreamy Vegan Ice Creams Your Mouth Will Love.
Makes: 1 quart
- 1 1/4 cups soymilk or other nondairy milk
- 1/4 cup fresh lavender flowers and buds (about 8 large sprigs)
- 1 (14-ounce) can full-fat coconut milk
- 1/2 cup granulated sugar or agave nectar
Pour the soymilk into a small saucepan and warm on medium-low heat until it just begins to boil. Stir in the lavender flowers and buds. Cover and remove from the heat. Steep for 20 minutes.
Place a fine-mesh strainer over a medium bowl. Pour the soymilk through the strainer to remove the lavender. Whisk in the coconut milk and sugar. Cover and chill in the refrigerator for at least 3 hours. Then freeze in an ice cream maker according to the manufacturer’s directions.
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Cathe Olson is the author of Simply Natural Baby Food, The Vegetarian Mother’s Cookbook, and Lick It! Creamy, Dreamy Vegan Ice Creams Your Mouth Will Love. For more information and sample recipes, visit Cathe at Simply Natural Books.Print This Post