2 cans full fat coconut milk
¼ cup plus 1 teaspoon dried lavender flowers (food grade)
¼ cup maple syrup/honey
½ teaspoon xanthan gum
A handful of blueberries – for colour (optional)
*For this recipe is required icecream maker machine
In a medium saucepan, combine coconut milk and ¼ cup lavender. Bring to a boil over a medium-high heat, reduce to a simmer and let it cook for 5 minutes. Remove from heat, let it cool to room temperature, and strain.
In a blender, combine the lavender milk with the remaining 1 teaspoon of lavender flowers, maple syrup/honey, xanthan gum, blueberries (if using), and blend until smooth. Place the mixture in the refrigerator and let cool thoroughly, preferably overnight.
Process in an icecream maker for 20 minutes or according to the manufacturer’s instructions.
Spoon icecream into a container and place it in the freezer for 4 hours. Remove from freezer 5-10 minutes before serving.