It is officially cherry season! Are you as excited about that as I am? Since I am in the Okanagan right now I can just head outside and pick some from my neighbour’s tree. It is glorious. I think I have given myself a cherry coma. If that is even possible. I am putting cherries in everything right now. With pork tenderloin, coconut butter, ground beef… you name it I have probably tried it. And so far I have not found a combination I haven’t liked. So to celebrate my current cherry obsession you are getting a cherry inspired dessert. 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. I hope you like it!
And keeping with the ice cream theme, this is a reminder to check out the amazing We Can All Scream for Ice Cream recipe book which can be purchased by clicking here!
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Lavender Infused Cherry Ice Cream
(Paleo, SCD, GAPS, Dessert)
Ingredients
- 1 can full fat coconut milk
- lavender flowers from 4 sprigs
- 1 tsp organic vanilla extract
- 1 pinch sea salt
- 3 small ripe bananas (or 2 large ones should be fine)
- 1/3 cup coconut butter
- 1 tbsp grass-fed gelatin
- 1 cup de-pitted and chopped cherries
Instructions
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Place a medium pot on low heat on the stove
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Add coconut milk, lavender flowers, vanilla extract and sea salt to pot
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Allow to come to a low boil and simmer for 10 minutes, stirring frequently
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Remove pot from heat, cover, and let sit for 30 minutes to let the lavender infuse
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Remove the lavender flowers (I used a small strainer)
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Place the pot back on the stove on low heat
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Add the ripe bananas and break into pieces
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Heat for a few minutes, stirring frequently to break up the bananas (you want to remove the chunks if possible)
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Add the coconut butter and stir well to combine
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Add the gelatin and stir well to dissolve the gelatin
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Add the cherries, stir well and allow to simmer for another 5-10 minutes
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Remove from heat and let sit for 5-10 minutes to allow flavours to blend
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Stir once more and transfer ingredients to a freezer safe bowl and place the bowl in your freezer
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Freeze for approximately 2 hours, stirring every 20-30 minutes
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Serve and enjoy! Keep this in the fridge if you don't eat it all right away
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This ice cream looks lovely! I can't wait to try it. Local, organic cherries are just coming to our Farmer's Market!
Thanks Katja! Let me know what you think 🙂 I love cherry season!
I've come to believe that lavender makes everything taste better! Thanks so much sharing this recipe at the Paleo AIP Recipe Roundtable. I hope you'll join us again.
I know I have just discovered the wonders of lavender! I will definitely join your roundtable again. Happy to participate 🙂
Is it possible to substitute the banana in your coconut milk ice cream recipes or leave out?
I have never tried either. The bananas make up a large portion of this so I wouldn't dare just leaving them out. Not sure what you could substitute that would give a similar consistency though? good luck if you try anything else.