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Living in the cooler Pacific Northwest, summertime is the only time of year that I crave ice cream. But, when I have a craving, it hits hard.

Luckily there are a variety of wonderful local ice cream shops that feature vegan ice cream, but I still find these versions to be a bit too heavy and sugary. So I decided it was time to create my own "lighter" option that still tasted just as decadent and sweet as any other. And, you don't even need an ice cream maker to enjoy this one!

For my ice cream, I used frozen bananas with a little coconut milk for the base. You can use either coconut milk beverage or canned coconut milk, but if you want a creamier version opt for the full-fat canned coconut milk. This ice cream can be made using a standard food processor and you won't need any other special equipment. The bananas add a wonderful sweetness so I didn't add any extra sweeteners in mine, but you can easily add some agave nectar, maple syrup, or another sweetener of your choice if desired.

Lavender Coconut Ice Cream

This Recipe is :

Kid-Friendly Vegan

Serves

2

Ingredients

  • 1 cup coconut milk beverage or canned coconut milk
  • 1 – 2 tablespoons edible lavender flowers (depending on how strong you want the flavor)
  • 2 bananas, peeled, chopped & frozen
  • natural sweetener to taste, if desired

Preparation

  1. Add coconut milk and lavender to a small saucepan and bring to a boil. Remove from heat and stir thoroughly. Let steep, covered, for 20 – 25 minutes.
  2. Strain mixture, reserving milk and discarding lavender. Pour into a freezer-safe container and freeze for several hours or overnight.
  3. Once frozen, break apart the frozen coconut milk into chunks and add to a food processor. Add the chopped banana. Process until the mixture is smooth and creamy, adding additional sweeteners if desired. This will create a creamy “soft serve.” If you want harder “ice cream,” put the mixture into the freezer for 15 – 20 minutes to harden, then scoop and serve.

EXPLORE MORE RECIPES WITH THESE INGREDIENTS:


 

AUTHOR & RECIPE DETAILS


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Sonnet Lauberth is a holistic health coach, food educator, blogger, and writer with a passion for helping people lead fuller, healthier lives. Visit her food blog, For The Love of Food, for seasonal, plant-based recipes and tips on sustainable, healthy living.


 

 

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15 comments on “Lavender Coconut Ice Cream [Vegan]”

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Betty P Wiggins
3 Years Ago

It's a thousand calories and sixty grams of carbs. >.<


Reply
Odette Alpuche
3 Years Ago

Steven Appleyard


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Natalie Johanik
3 Years Ago

Gary Johanik Courtney Anstaett


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Brandy Hammond
3 Years Ago

Yes please


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Heidi Scherngell
3 Years Ago

Karen Bodin


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Walk The Earth Vegan
3 Years Ago

Whoa.


Reply
Charmaine Wheeler
3 Years Ago

Chris Wheeler


Reply
Erika Leid
3 Years Ago

Happy Vegan try Pintrest, so many fab recipes. I love it.


Reply
Happy Vegan
3 Years Ago

This looks amazing. I recently became vegan and actually lost too much weight. So I went in search of some vegan ice cream and found an organic vanilla bean made with coconut milk. It's awesome but I always welcome more vegan ice cream options as well.


Reply
Piper Provost
09 Jun 2014

Welcome to veganism! Have you tried Amy's? Theirs is the best!

Happy Vegan
10 Jun 2014

Piper Provost, yes, Amy's is my favorite because they have organic vegan ice cream!

Monique Tavera
10 Jun 2014

Amy's makes a superb one!

Linda Buckley
3 Years Ago

I am going to try this


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