Low FODMAP Honey Lavender Coconut Ice Cream

Total time8 hr 55 min

Prep time15 min

Cook time10 min

5.0

(26)

Low FODMAP Honey Lavender Coconut Ice Cream

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Ingredients

6 servings

2 cans (13.5 oz each) full-fat coconut milk
⅓ cup honey
Chef's tip
Use the same amount. Maple syrup is a little thinner and less sticky than 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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