So I spent a solid 10-15 minutes today sketchily picking lavender out of people’s front yards then speeding away in my friend’s awaiting getaway car like criminals. Why you ask? Once upon a time, this frozen yogurt place near my house had a honey lavender tart flavor. That was the summer of 2011. Since it’s now June of 2014 and I’m still awaiting its re-appearence, I decided it was time to simply make my own version…. Oh, and fun fact: I discovered lavender in my own front yard shortly after writing this recipe (of course).
BEST FOR- Days you have the patience to wait for ice cream to freeze (seriously) and want a unique, fresh, & frozen dessert.
Musical Pairing- “Hard to Hold” by RAC feat. Tegan and Sarah
- 3.5 bananas, sliced and frozen
- 2 cups unsweetened coconut milk (see note)
- 3 tbs organic lavender (I used this which I found at Whole Foods)
- 1 tbs agave
- 1 tsp honey (substitute with more agave if vegan)
- 1 tsp vanilla extract
- In a small saucepan, combine the coconut milk and lavender. Bring to a boil. Once boiling, turn off heat, cover, and let seep for 20 minutes.
- Pour the mixture over a strainer with a bowl beneath to catch the milk.
Discard the lavender. Pour the milk into a freezer-safe container and freeze for at least 4 hours (which is difficult if you’re impatient like me) or overnight (if you have the willpower).
- Remove mixer from freezer and chop into pieces. Place these pieces and frozen banana into food processor (I tried to use a blender, then a Magic Bullet and it really was difficult. Use a food processor and your life will be so much easier). Add in agave, honey, and vanilla extract. Blend.
- Remove mixture from food processor and put it back into a freezer safe container. Depending on how long you waited in step 2, freeze from anywhere from 20 minutes to overnight. Essentially, keep checking on the ice cream until it’s the consistency you want it.
- Serve in desired portions and enjoy! I recommend drizzling with honey/agave and topping with berries, coconut, and lavender but anything works!
*You really should wait at least 4 hours before blending the coconut milk/ lavender mixture with the banana. Otherwise you will wait FOREVER trying to get the ice cream to be more than extremely soft soft serve.