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.”
- 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 (agave nectar, maple syrup, etc) to taste, if desired
- 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.
- Strain mixture, reserving milk and discarding lavender. Pour into a freezer-safe container and freeze for several hours or overnight.
- 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.