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Honey Lavender Coconut Ice Cream

2009 July 13

Now that summer is finally here and things are starting to heat up around town, I’ve totally been on a coconut ice cream craze lately.  As with the other recipes, this one utilizes the good fats in coconut milk to replace dairy cream. This method, in my opinion, rivals that of ice cream made from dairy.

Special Equipment

  • Double boiler (or a makeshift one)
  • Ice cream maker (optional but greatly helps)


  • 1 (14-oz) Can coconut milk (skip the light and get the regular/full-fat kind)
  • 2 Eggs
  • 2 Tsp Vanilla extract
  • 2 Tsp Chopped lavender flowers
  • 2 Tbsp raw honey


  1. Add coconut milk, lavender, and vanilla to a double boiler. Stir frequently until the mixture is hot, but not boiling.
  2. Whisk eggs in a separate bowl. When the coconut milk is hot, add it to the eggs 1/2C at a time while continuing to whisk until the eggs mixture is hot.
  3. Add the egg mixture back into the double boiler and whisk until it thickens (similar to a custard). Do not allow the mixture to scramble – if it does, remove it from the double boiler while continuing to whisk.
  4. When thickened, remove the mixture from the double boiler and allow it to cool.
  5. Once the mixture is cool enough to dip your finger in without burning it, whisk in the honey until dissolved.
  6. Add the mixture to your ice cream maker’s manufacturer’s instructions and enjoy! If you don’t have access to an ice cream maker, place the mixture in the freezer for a few hours until it’s set. It’s not the preferred way, but it will do.
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