Eosinophilic Esophagitis Friendly Honey Lavender Coconut Ice Cream
Total time8 hr 55 min
Prep time15 min
Cook time10 min
5.0(26)
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Learn more →Ingredients
6 servings
- 2 cans (13.5 oz each) full-fat coconut milk
- ⅓ cup honey
- 2 tbsp dried culinary lavender buds
- ¼ tsp vanilla powder
- ⅛ tsp fine sea salt
- 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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