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Coconut-Banana Ice Cream with Pistachios and Lavender Honey

This ice cream is so luxuriously creamy, you won't even notice that it's dairy-free! Please note: this recipe requires use of an ice cream maker.
Servings 4 servings

Ingredients

Lavender Honey

  • 1/2 cup honey
  • 2 tsp. dried, culinary-grade lavender

Ice Cream

  • 1 frozen banana
  • 2 13.5-oz. cans unsweetened full-fat coconut milk
  • 1/4 cup lavender honey, plus more to use as topping
  • 1 tbs. pure vanilla extract
  • 3/4 cup pistachios, plus extra for garnish

Instructions

Lavender Honey

  1. Add honey and lavender to a small saucepan over medium-low heat and simmer, stirring frequently, until thinned and slightly boiling. Remove saucepan from heat, cover and let sit in the fridge for an extended period of time, preferably overnight.
  2. When ready, remove saucepan from the fridge and put over medium-low heat again, simmering honey until it again becomes thin and has just started boiling. Remove from heat and strain the lavender from the honey by pouring it through a fine-mesh strainer. Store in a sealable container.

Ice Cream

  1. Add the banana, coconut milk, one-fourth cup of the lavender honey, and vanilla extract to a blender and process until creamy. Let sit for at least an hour in the refrigerator.
  2. After the ice-cream mixture has chilled sufficiently, add it to the bowl of your ice cream maker and process per the machine instructions. It should take about 20 to 30 minutes for it to achieve a thick, gelato-like consistency. During the last few minutes of processing, add the pistachios to the mixture (if the ice cream is looking too thick for you to add them to it while it's in the ice cream maker, you can mix them in to the ice cream manually afterwards).
  3. And you're done! You have a richly creamy, plant-based frozen treat to enjoy. Serve topped with extra pistachios and drizzled with the remaining lavender honey.