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Indulge this spring in a homemade ice cream recipe that’s low in sugar, dairy-free and full of luscious flavor: Grapefruit Lavender Ice Cream. This heavenly recipe has just a hint of tangy citrus, and a whole lotta floral aroma from the real lavender infusion. Enjoy on a sunny patio or while taking a break from gardening in the backyard.

Ingredients

28 ounces of organic coconut milk (use full-fat or lite)
3/4 cup honey
1 tablespoon dried lavender
½ cup grapefruit juice (from about ½ large grapefruit)
1 lemon, zested
1/2 grapefruit, zested

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Method

Combine coconut milk, honey and lavender in a medium saucepan; bring to a boil over medium heat, whisking. Reduce to very low heat, cover, and let steep 30 minutes, checking often to whisk and make sure mixture doesn’t boil (the coconut milk burns easily).

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Strain mixture into a glass pitcher or bowl and chill until cold (a tall food processor pitcher works well).

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Whisk grapefruit juice into chilled coconut mixture. Pour into ice cream machine and follow manufacturer’s instructions, adding zests to mixture after 10 minutes. Then transfer to a container with a lid and freeze until firm, about 2 hours.

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Note: Many cooks recommend adding 1 tablespoon cornstarch or arrowroot to the coconut/juice mixture before pouring into the ice cream machine, which is said to help smooth out the texture of the final ice cream. I made it without and had good results, but if you use it, you may have even better!

All images by Kimberley Stakal

Stay in touch with Kimberley on Twitter @GreenGourmetKim