When my dear friend asked me to healthify her favorite ice cream, I wasn’t sure how cooking with dried flowers would go. I mean, doesn’t lavender taste a bit like lotion? My reservations didn’t last long because I love a good challenge, and this was, indeed, a challenge. You see, I’ve never tried her beloved Honey Lavender Ice Cream. The original comes from a super popular Los Angeles creamery called Salt & Straws with a daily line out the door. Their flavors range from Black Olive Brittle with Goat Cheese to Coconut Marionberry with Pecan Shortbread. You should see the flavors they had at Thanksgiving! I mean, Buttered Mashed Potato & Gravy flavored ice cream?! But I’m telling you, they’re geniuses from what I hear, so I set myself to work with only the name of their ice cream and some very anxious taste testers.
I made the recipe a few times. The first time, I went all out using a mix of heavy cream and low calorie almond milk. The taste was spot on, according to my experienced taster, but it didn’t freeze up the way my normal ice creams do. I also wanted to try an non-dairy version since we are dairy-free, and I wanted to actually have a bite this time. I am pleased to say, my dairy-free version was quite amazing, but again, it didn’t firm up as hard as I would have liked. So…third time’s the charm, right?! Oh yes indeed it is! Follow my simple steps below for an incredible treat that probably doesn’t taste like anything you’ve had before (unless you eat flowers regularly). I added protein powder to my 4th version and it was equally good!
Don't skip the step where you freeze the contents prior to placing in your ice cream maker; it makes all the difference in yielding a firmer ice cream. Peek at the top photo because I intentionally sprinkled some of the dried lavender on top of the ice cream so you could see it. It's not something I shop for often, so I didn't even know what to look for. It's not in a jar like a spice. I bought mine from a loose bin at my local Sprout's Market. Whole Foods carries it too, but they were out the day I went to purchase.
- Prep Time : 5 minutes
- Cook Time : 35 minutes
- Yield : 8
- 1 can light coconut milk - chilled is best
- 1 can full fat coconut milk
- 1/4 cup granulated sugar substitute
- 1-2 tablespoons honey - 2 TBS tastes great, but to keep carbs low, you can do just 1 TBS
- 3/4 tablespoon dried lavender
- 2 teaspoons vanilla extract
- 1/4 teaspoon sea salt
- 1/4 teaspoon vanilla beans (optional, but so yummy) - (or 1 large pod)
- 1 scoop vanilla protein powder (totally optional) - I've used egg white and whey
- In a large blender, add all ingredients. Blend on low for 5 seconds, then crank up to medium high for 10 seconds.
- Place entire blender carafe in freezer for 20 minutes.
- Remove from freezer and scrape sides. Pour into an ice cream maker. Ice creamy should be smooth, thick, creamy and semi-firm within 20 minutes. Mine is thicker than soft-serve but less hard than grocery store ice cream. If you like is firmer, remove ice cream from ice cream maker and into a large bowl. Place in freezer for up to one hour.
- Portion into 8 chilled bowls, and serve. Top with some TruWhip, if desired. TruWhip is like Cool Whip but without all the chemicals.