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Vegan Lavender Ice Cream

Recipe created by Almond Breeze Australia

Serves 4
Prep Time 3.5 hours

INGREDIENTS

  • 2 cups Original Almond Breeze
  • 2 tbsp dried lavender flowers
  • 1/4 cup corn flour
  • 1/2 cup granulated sugar
  • Pinch of salt
  • 3 tbsp coconut oil
  • 1 tbsp vanilla paste

METHOD

  1. Place almond milk and lavender flowers in a medium saucepan over medium heat and heat until the almond milk is beginning to boil
  2. Remove from the heat and sit for 5 minutes before straining out lavender flowers and returning almond milk to saucepan
  3. Add corn flour, sugar and salt to saucepan. Whisk together until no clumps remain
  4. Add vanilla paste and whisk to combine
  5. Set over medium heat, whisking continuously until the mixture comes to a boil. Remove from heat and whisk in coconut oil until its melted and combined then allow to cool completely
  6. Once chilled, whisk again vigorously. Place mixture in an ice cream maker and churn according to directions
  7. Transfer to an airtight container and freeze for at least 3 hours before serving
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