- 2 (14 ounce) cans full fat coconut milk
- 1/4 cup maple syrup, or sugar
- 2 tablespoons lavender
- 1 teaspoon vanilla extract
- 1 pinch salt
In a saucepan heat the coconut milk and slowly bring to boil. When it starts to bubble, remove from heat and stir in the lavender. Cover and let infuse for an hour.
Strain out the lavender buds, put back on low simmer, and stir in remaining ingredients slowly. Let the mixture cool in the fridge. If you’re in a rush, an ice bath helps expedite the process.
Transfer to pre-frozen ice cream maker. Churn according to manufacturer’s directions.
Garnish with a sprinkle of lavender sprigs.