No-Churn Lavender and Honey Ice Cream

This fragrant summer treat will make you a lavender lover

Summer is such a beautiful time of year and there is nothing better than getting outside for some fresh air and a walk in the sunshine.  The countryside is blooming with beautiful flowers, and lavender is currently at the height of its season.

With it’s soft purple hues that will make any boarder or patio in your garden look gorgeous in a flash, it really is a wonderful flower that is loved by many at this time of year. 

In recent years, not only has lavender become increasingly popular in country gardens, but it has also become a regular ingredient featured in many recipes.   Although some people may think that it can be too overpowering in baked goods and reminds them of the scent of their granny’s chest of drawers, when used correctly it can add a lovely flavour to food.  The trick is to use very little to get the best out of the lavender. 

If you’re not a lavender fan, then this No-Churn Lavender and Honey Ice Cream from blogger Jemma will surely make you a convert. 

You will need:

  • 2 tbsps edible lavender
  • 1 can of full fat coconut milk
  • 2-4 tbsps honey (depending on your sweet tooth)
  • 2 frozen chopped bananas

Method:

  1. On a low heat, bring the coconut milk with the edible lavender and honey to the boil.  Take it off the heat and allow it to steep for 30-40 minutes.
  2. Once the mixture has steeped for long enough, strain it using a sieve to remove the lavender.
  3. Once cooled, put the lavender mixture in the freezer until it sets solid.
  4. In a food processor, add the frozen lavender ice cream to the frozen bananas and blend until smooth and well combined. 
  5. Serve immediately or return to the freezer for a later date. 

With only 4 ingredients, this ice cream couldn’t be any easier to make.  The best part is that it doesn’t require an ice cream maker, which means less hassle and results in a wonderful soft scoop consistency. 

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