Low Sodium Honey Lavender Coconut Ice Cream

Total time8 hr 55 min

Prep time15 min

Cook time10 min

Low Sodium Honey Lavender Coconut Ice Cream

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Ingredients

6 servings

2 cans (13.5 oz each) full-fat coconut milk
Thai Kitchen Unsweetened Coconut Milk - 13.66 Fl. Oz.Goya Coconut Milk 13.5oz Thai Kitchen Organic Unsweetened Coconut Milk - 13.66 Fl. Oz.Native Forest Unsweetened Organic Classic Coconut Milk 13.5 fl oz A Taste of Thai Coconut Milk 13.5 Oz
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⅓ cup honey
2 tbsp dried culinary lavender buds
¼ tsp vanilla powder
⅛ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 tbsp arrowroot starch

For serving

fresh lavender sprigs, for serving (optional)

Instructions

1
Combine both cans of coconut milk and the honey in a medium saucepan over medium heat, whisking until the honey is fully dissolved, about 2 minutes.
2
Add the dried lavender buds and bring the mixture to a gentle simmer. Remove from the heat, cover, and let steep for 10 minutes, until the base is fragrant and faintly floral.

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