
Mint, lavender and coconut ice cream
A super easy recipe to make mint and lavender infused coconut ice cream. It’s a fragrant and light ice cream, perfect for those long, warm, sunny afternoons. Give it a try – it’s vegan friendly too!
Ingredients
- 1 can of coconut whole milk
- 1 can of coconut cream
- 50g caster sugar
- A handful of chopped fresh mint
- 2 springs of lavender – just the flowers
- A dash of vanilla essence
- A pinch of salt
Method
- Add everything to a blender and process until smooth and combined. Taste and add a little more sweetener if needed. Keep in mind that ice cream won’t taste as sweet after it’s been frozen.
- If using an ice cream maker then follow the manufacturers instructions for making ice cream.
- For a no churn version add the ice cream mixture to a freezer safe container and place in the freezer for 4 – 6 hours. Every hour or so you’ll need to take out the ice cream and mix by hand until it’s done.
- When you’re ready take the ice cream out of the freezer to defrost slightly – depending on how long it’s been frozen it may need about 15 minutes before you’re able to scoop and enjoy!
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