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!


  • 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


  1. 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.
  2. If using an ice cream maker then follow the manufacturers instructions for making ice cream.
  3. 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.
  4. 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!

Thoughts from the Eat & Breathe kitchen

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