How to make Vegan Lavender Ice Cream
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We made this delicious lavender ice cream vegan, low-fat, and sugar-free using mashed bananas, coconut milk, and erythritol.
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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.
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.
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{{/ items}} {{^ items}} {{/ items}}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.
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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.