Dairy Free Lavender Ice Cream

Being lactose intolerant I always just substitute dairy products out. But sometimes I feel like I am missing out. Well this goes not missing out because this recipe is exclusively for those lactose free people and/or vegans. The first time I had Lavender ice cream was at Molly Moon's in Seattle and it was so delicious. With my lavender plants all starting to bloom now I feel like this is the perfect time to snip off some the flowers and try and incorporate it in my cooking/creating.

Ingredients

• ¼ cup fresh lavender flowers and or leaves (about 8 large sprigs)

• 3 14-ounce can full-fat coconut milk

• 3/4 cup honey or agave nectar to make it vegan

Notes: I used coconut milk for all of this but you can use other plant based milk just be use to use at least one can of coconut milk full-fat. If you use other plant milk be sure to boil at least 1 1/4 cup of milk to steep with the lavender.

Instructions

1. Take one can of full-fat coconut milk and put it in a sauce pan and bring so a boil.

2. Once its boiling turn the heat off and put in lavender. Be sure to let the lavender steep for at least 20 minutes.

3. Strain the lavender biomass from the coconut milk with a sieve or a cheese cloth.

4. Use a blender to mix everything together.

5. Let the mixture sit in the fridge for about 3 hours.

6. Now put cold mixture into your ice cream machine.

Bon appetite ! Enjoy this fun little recipe and share with your friends.