Vegan Lavender Raspberry Ice Cream


  • 2 14-ounce cans organic coconut milk
  • ½ cup organic sugar
  • 1 cup local raspberries, frozen
  • ¼ teaspoon crushed dried lavender buds
  • Optional additions: cookie crumbs, other frozen berries, chunks of goat cheese, coconut flakes or crushed Macadamia nuts


  1. Puree coconut milk, sugar, raspberries and lavender in a high-speed blender using the ice cream or smoothie setting, or on high for about 45 seconds. The mixture should be bubbly (you’re aerating it). Make sure the sugar incorporates properly, and that there are no chunks.
  2. Process the blend in your ice cream maker, per your machine’s instructions. My particular Cuisinart needs only 25 minutes.
  3. Enjoy as a soft serve, or scoop into a freezer-safe container and cover.
  4. Freeze for 4 hours to enjoy a scoopable ice cream. If the ice cream becomes too stiff, allow it to rest on your counter to soften.
  5. * if you incorporate additions you must add in the last minute of processing in the ice cream maker.