Lavender Infused Cherry Ice Cream

5 from 1 vote

This Lavender Infused Cherry Ice Cream is perfect for the hot weather, and has no added sweeteners so you can feel good about eating it. This one also contains grass-fed gelatin and is made without an ice cream maker so everyone should be able to make it.

Prep Time40

Cook Time40

Freeze4

Total Time5 20

Course: Dessert

Cuisine: American

Servings: servings

Calories: 366kcal

Author: Dr. Erin Carter

Ingredients

1 can full fat coconut milk
lavender flowers from 4 sprigs
1 teaspoon organic vanilla extract
1 pinch sea salt
3 small ripe bananas (or 2 large ones should be fine)
1/3 cup coconut butter
1 tablespoon grass-fed gelatin
1 cup de-pitted and chopped cherries

Instructions

Place a medium pot on low heat on the stove
Add coconut milk, lavender flowers, vanilla extract and sea salt to pot
Allow to come to a low boil and simmer for 10 minutes, stirring frequently
Remove pot from heat, cover, and let sit for 30 minutes to let the lavender infuse
Remove the lavender flowers (I used a small strainer)
Place the pot back on the stove on low heat
Add the ripe bananas and break into pieces
Heat for a few minutes, stirring frequently to break up the bananas (you want to remove the chunks if possible)
Add the coconut butter and stir well to combine
Add the gelatin and stir well to dissolve the gelatin
Add the cherries, stir well and allow to simmer for another 5-10 minutes
Remove from heat and let sit for 5-10 minutes to allow flavours to blend
Stir once more and transfer ingredients to a freezer safe bowl and place the bowl in your freezer
Freeze for approximately 2 hours, stirring every 20-30 minutes
Serve and enjoy! Keep this in the fridge if you don't eat it all right away

Notes

Make sure to purchase culinary-grade lavender.

Nutrition