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5 from 1 vote

Lavender Infused Cherry Ice Cream

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 mins
Cook Time40 mins
Freeze4 hrs
Total Time5 hrs 20 mins
Course: Dessert
Cuisine: American
Servings: 4 servings
Calories: 366kcal



  • 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


Make sure to purchase culinary-grade lavender.


Calories: 366kcal | Carbohydrates: 29g | Protein: 6g | Fat: 27g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 31mg | Potassium: 560mg | Fiber: 5g | Sugar: 15g | Vitamin A: 86IU | Vitamin C: 11mg | Calcium: 42mg | Iron: 4mg