Ice cream season is officially here – HIP-HIP-HOORAY! It’s time for Coconut-Banana Ice Cream with Pistachios and Lavender Honey!
This ice cream is officially a NICE CREAM because it’s plant-based. And it’s processed-sugar-free (being naturally sweetened with honey) and gluten-free, too. It’s a triple threat in the ice cream-pantheon!
Who would have thought that dairy-free, plant-based ice cream could be so luxuriously creamy?
I’ve always wanted to try cooking with lavender, and I’ve always wanted to make baked pears, so that’s pretty much the origin story behind this recipe. Man, cooking with lavender – not exactly for the faint of heart. That stuff is potent!
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