Lavender Coconut Ice Cream

Since I live in the cooler Pacific Northwest, summertime is the only time of year that I find myself craving ice cream.  But, when I do have a craving, it hits hard.  Luckily Seattle has an abundance of local ice cream shops that feature non-dairy ice cream.

Even though I am grateful for this, it has kinda turned into a problem.  I had to face the facts last night when I found myself walking to the ice cream shop for the third straight evening in a row.  I think this walk will now be called my “walk of shame.”

Since my ice cream cravings don’t seem to going anywhere soon,  I decided it was time to create my own lighter option that still tastes just as decadent and sweet as any other.  The result?  A relaxing and delicious blend of lavender, coconut, and banana.  And, you don’t even need an ice cream maker to enjoy this one!

A few weeks ago my partner and I visited the Lavender Festival in Sequim, Washington for my birthday.  It had always been a dream of mine to stand in a field of lavender so I was super excited to cross this off my life-list.  These photos still take my breath away.





For my ice cream, I used frozen bananas with a little coconut milk for the base.  You can use either coconut milk beverage or canned coconut milk in this recipe.  Since I wanted a lighter option, I used coconut milk beverage, but if you want a creamier version opt for the full-fat canned coconut milk.  This ice cream can be made using a standard food processor and you won’t need any other special equipment.  The bananas add a wonderful sweetness so I didn’t add any extra sweeteners in mine, but you can add some agave nectar, maple syrup, or another sweetener of your choice if desired.

Lavender Coconut Ice Cream
Prep time
Cook time
Total time
Recipe type: Dessert
Serves: 2
  • 1 cup coconut milk beverage or canned coconut milk
  • 1 - 2 tablespoons edible lavender flowers (depending on how strong you want the flavor)
  • 2 bananas, peeled, chopped and frozen
  • natural sweetener (maple syrup, honey, etc) to taste, if desired
  1. Add coconut milk and lavender to a small saucepan and bring to a boil. Remove from heat and stir thoroughly. Let steep, covered, for 20 - 25 minutes.
  2. Strain mixture, reserving milk and discarding lavender. Pour into a freezer-safe container and freeze for several hours or overnight.
  3. Once frozen, break apart the frozen coconut milk into chunks and add to a food processor. Add the chopped frozen banana. Process until the mixture is smooth and creamy, adding additional sweeteners if desired. This will create a creamy "soft serve." If you want harder "ice cream," put the mixture into the freezer for 15 - 20 minutes to harden, then scoop and serve.


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  1. Lindsay Loves Veggies says

    Gorgeous pictures! I’ve never been to the Lavender Festival, but it looks worth the trip! I’ve also never tried eating lavender, but that ice cream sure looks good!

    Where’s a good ice cream shop with veg options? Since I live a bit south I don’t know too many of the treasures hidden in the city. I’m starting to learn though, since my boyfriend is working in Capitol Hill now. Have you even been to Honey Hole? They have such good veggie sandwiches, and even serve Field Roast, which is one of my faves.

  2. says

    This sounds absolutly delishish! I was actually just about to make banana chocolate “ice cream” but got side tracked and well, here I am reading your blog. I have never used lavender to cook with. I don’t recall seeing fresh lavender to purchase at my local market. Is there a substitute I can use? I hate to say processed, but maybe a lavender oil to use in it’s place? I don’t want to wait to have to grow my own lavender for this recipe! Sounds just wonderful!

    • says

      Hmm, that’s a good question. I don’t know if there’s such a thing as lavender oil. My suggestion would be to try using some sort of tea instead of the lavender. I don’t know if you mind caffeine, but I am thinking Earl Grey would be really interesting. Or I bet vanilla rooibus or green tea would be good. Let me know if you end up trying another variation. Banana chocolate “ice cream” is also great – I make this all the time using simply frozen bananas and cocoa powder. :)

    • Krystina says

      You can definitely use lavender oil, but keep in mind that it is POTENT. Only use a couple of drops or else it will taste like you bit into a flower.

  3. Krystina says

    I love lavender. The scent, the taste – everything. I would absolutely love to be in a setting surrounded by it; if I could escape to Provence I would be a happy girl.

  4. Sharon says

    Oh my gosh, I had NO idea there were lavender fields in Washington! That is going to be SO much easier to visit than France! :) So glad you shared this. And thank you for the healthy ice cream! I LOVE alternatives to junk food treats. You have the best way of putting things together, Sonnet. :) This is lovely!

  5. says

    No shame, since you are actually WALKING to the ice cream shop…LOL! If you had to just get off of the couch and WADDLE to the freezer, that would be shameful!!!Love the fields of lavender-so pretty to see.

  6. Sharon says

    Hey Sonnet! I “awarded” you a Versatile Blogger Award! To see what that means, visit this post on my blog:

    On the one hand I am thrilled to share your blog with my readers because I like it so much, but on the other hand I am sorry because I realize this is kind of like those silly chain letters I always threw away when I was younger. :) If you would rather not post about this on your blog, I will not be offended in the least. Just wanted to include you on my list of favorites, that is all!

    Let me know if you have any questions I can answer, though I don’t know much about this thing myself. :) Have a good day!

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