Lavender Coconut Ice Cream

Since I live in the cooler Pacific Northwest, summertime is the only time of year that I find myself craving ice cream.  But, when I do have a craving, it hits hard.  Luckily Seattle has an abundance of local ice cream shops that feature non-dairy ice cream.

Even though I am grateful for this, it has kinda turned into a problem.  I had to face the facts last night when I found myself walking to the ice cream shop for the third straight evening in a row.  I think this walk will now be called my “walk of shame.”

Since my ice cream cravings don’t seem to going anywhere soon,  I decided it was time to create my own lighter option that still tastes just as decadent and sweet as any other.  The result?  A relaxing and delicious blend of lavender, coconut, and banana.  And, you don’t even need an ice cream maker to enjoy this one!

A few weeks ago my partner and I visited the Lavender Festival in Sequim, Washington for my birthday.  It had always been a dream of mine to stand in a field of lavender so I was super excited to cross this off my life-list.  These photos still take my breath away.





For my ice cream, I used frozen bananas with a little coconut milk for the base.  You can use either coconut milk beverage or canned coconut milk in this recipe.  Since I wanted a lighter option, I used coconut milk beverage, but if you want a creamier version opt for the full-fat canned coconut milk.  This ice cream can be made using a standard food processor and you won’t need any other special equipment.  The bananas add a wonderful sweetness so I didn’t add any extra sweeteners in mine, but you can add some agave nectar, maple syrup, or another sweetener of your choice if desired.

Lavender Coconut Ice Cream
Prep time
Cook time
Total time
Recipe type: Dessert
Serves: 2
  • 1 cup coconut milk beverage or canned coconut milk
  • 1 - 2 tablespoons edible lavender flowers (depending on how strong you want the flavor)
  • 2 bananas, peeled, chopped and frozen
  • natural sweetener (maple syrup, honey, etc) to taste, if desired
  1. Add coconut milk and lavender to a small saucepan and bring to a boil. Remove from heat and stir thoroughly. Let steep, covered, for 20 - 25 minutes.
  2. Strain mixture, reserving milk and discarding lavender. Pour into a freezer-safe container and freeze for several hours or overnight.
  3. Once frozen, break apart the frozen coconut milk into chunks and add to a food processor. Add the chopped frozen banana. Process until the mixture is smooth and creamy, adding additional sweeteners if desired. This will create a creamy "soft serve." If you want harder "ice cream," put the mixture into the freezer for 15 - 20 minutes to harden, then scoop and serve.


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