All I am going to say is that lavender and lemon are made for each other. The zesty flavor of lemon and the sweet herbal sent of lavender are one of my favorite combinations. I have to admit spring fever has finally hit me and despite the cold weather I am craving some homemade ice cream. This ice cream combines both these wonderful flavors to create a whole new unique dessert sensation. Coconut milk makes this ice cream guilt free to boot, what more could you ask for?
Lavender, a common garden herb, gives this recipe a sweet yet herbal tone while also unifying the underlying flavors. This fragrant herb is mainly used for aromatherapy to help in relaxation, sooth migraines, and even benefit those with dementia or Alzheimer’s. It can also be used in anything from savory desserts to sweet baked goods! Lavender can be found in most health food stores in the form of a tea, but I also find it easy to grow in my garden at home!
Lemon not only provides a contrast in the flavors of this recipe but also a healthy dose of nutrients. This vibrant fruit is known to help in detoxification while also providing a hefty dose of Vitamin C. Lemons can also protect against rheumatoid arthritis and immune system health.
Coconut milk is the star ingredient in this recipe; it provides a creamy ice cream- like texture and flavor while at the same time being good for your health! Coconut milk provides tons of healthy fats, which can actually (ironically) aid in weight loss. I enjoy using coconut milk in anything from smoothies to spicy curries. This creamy milk can now be found in almost all grocery stores in the Asian food section.
Lavender, a common garden herb, gives this recipe a sweet yet herbal tone while also unifying the underlying flavors. This fragrant herb is mainly used for aromatherapy to help in relaxation, sooth migraines, and even benefit those with dementia or Alzheimer’s. It can also be used in anything from savory desserts to sweet baked goods! Lavender can be found in most health food stores in the form of a tea, but I also find it easy to grow in my garden at home!
Lemon not only provides a contrast in the flavors of this recipe but also a healthy dose of nutrients. This vibrant fruit is known to help in detoxification while also providing a hefty dose of Vitamin C. Lemons can also protect against rheumatoid arthritis and immune system health.
Coconut milk is the star ingredient in this recipe; it provides a creamy ice cream- like texture and flavor while at the same time being good for your health! Coconut milk provides tons of healthy fats, which can actually (ironically) aid in weight loss. I enjoy using coconut milk in anything from smoothies to spicy curries. This creamy milk can now be found in almost all grocery stores in the Asian food section.
Lavender and Lemon Ice Cream
Gluten Free, Vegan, Low Carb
Ingredients:
2 cans full fat coconut milk, chilled
1/2 tsp xanthan gum
juice of about 3 -4 lemons
1 1/2 tsp lemon zest
1/3 cup raw honey
1-2 lavender tea bags (I used 1)
Instructions:
Pour about 1/2 cup liquid coconut milk (the part below the cream) to a small bowl and add in the xanthan gum, quickly whisk to combine.
Add the rest of the coconut milk to a large pot and heat to a simmer. Next, toss in the lavender tea bag (I removed the string off of my tea bag) and continue to simmer for about 30 seconds. Remove the pot from the burner and add in the raw honey, lemon juice, xanthan/milk mixture and zest. Continue to whisk and combine until the mixture is fully incorporated.
Let the mixture cool to room temperature (leaving the tea bag in to soak) then place it in the fridge over night (or about 4 hours). Once the mixture is fully cooled, place it in an ice cream maker and follow the makers instructions. To finish it up, place your ice cream in the freezer for about an hour. Serve garnished with fresh lavender and lemon slices, enjoy!
Alternately you can also freeze the ice cream mixture in small ice cube trays, then blend it along with about 1/2 cup almond milk in a high speed blender until smooth.
Ingredients:
2 cans full fat coconut milk, chilled
1/2 tsp xanthan gum
juice of about 3 -4 lemons
1 1/2 tsp lemon zest
1/3 cup raw honey
1-2 lavender tea bags (I used 1)
Instructions:
Pour about 1/2 cup liquid coconut milk (the part below the cream) to a small bowl and add in the xanthan gum, quickly whisk to combine.
Add the rest of the coconut milk to a large pot and heat to a simmer. Next, toss in the lavender tea bag (I removed the string off of my tea bag) and continue to simmer for about 30 seconds. Remove the pot from the burner and add in the raw honey, lemon juice, xanthan/milk mixture and zest. Continue to whisk and combine until the mixture is fully incorporated.
Let the mixture cool to room temperature (leaving the tea bag in to soak) then place it in the fridge over night (or about 4 hours). Once the mixture is fully cooled, place it in an ice cream maker and follow the makers instructions. To finish it up, place your ice cream in the freezer for about an hour. Serve garnished with fresh lavender and lemon slices, enjoy!
Alternately you can also freeze the ice cream mixture in small ice cube trays, then blend it along with about 1/2 cup almond milk in a high speed blender until smooth.
Post by: Rebecca
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