^[1]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. ^[2] 

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.

• Explore more of Vegkitchen’s Vegan Ice Cream ^[3] recipes.
• Sweet tooth still craving? Here are more Vegan Baking and Sweets ^[4].

Cathe Olson is the author of Simply Natural Baby Food ^[5], The Vegetarian Mother’s Cookbook ^[6], and Lick It! Creamy, Dreamy Vegan Ice Creams Your Mouth Will Love. ^[2] For more information and sample recipes, visit Cathe at Simply Natural Books ^[7].