We made this delicious lavender ice cream vegan, low-fat, and sugar-free using mashed bananas, coconut milk, and erythritol.
It's healthy, creamy, and full of flavour — and you can make it even without an ice cream machine.
Blend the blueberries into a puree.
Next, add them to a pot, followed by coconut milk, lavender, and erythritol.
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Bring the milk to a boil and simmer for 5 minutes.
Next, transfer the milk into a bowl, filtering the lavender and blueberries' pulp with a fine-mesh sieve.
Blend the bananas with lemon juice in a food processor and then incorporate them into the lavender milk.
If you don't have an ice cream machine, pour the mixture into a container and freeze it for 5 hours.
Then, take out the ice cream, stir it well to break the ice crystals, and put it back. Then, freeze it for 5 more hours.
Stir the ice cream once more, and then keep it in the freezer overnight.
Before serving it, let the ice cream soften at room temperature for 15 minutes and enjoy.