Ending our chamomile week on a sweet tastey note with a chamomile lavender ice cream. There is no better way to end the week, right? Ice cream is a summer staple, so we are getting a head start and helping ourselves to a cone or two! Making ice cream is pretty easy, and there are endless possibilities, you can literally have a different flavor every day of summer. Chamomile and lavender go together like lamb and tuna fish (name that movie). Both floral herbs have a sweet fruity taste to them, and of course a calming effect. Add some mint in there for digestion, and you have yourself a healthy ice cream. This warrants at least two bowls a day!
I’m not sure if you know this, but I’m not a coffee drinker. Yup! Never had a sip. I’m a big tea drinker! When the weather starts to warm up, I switch out my honey citrus tea for the green tea lemonade at Starbies. It’s super refreshing and gives you that little pep in your step. I wanted to do an ice cream that could have that same sort of infusion. If you are a tea lover, then this one is for you!
Six fresh, large organic spearmint leaves
¼ teaspoon dried organic lavender blossoms
1 cup filtered water
¼ cup light-colored raw honey
One teaspoon real vanilla extract
¼ teaspoon sea salt
2 cups full-fat coconut milk
Prepare your ice cream maker. Remember to freeze your bowl the night before so its ready to go! Turn ice cream maker on and pour ice cream mixture into the ice cream maker. Churn according to the manufacturer’s instructions. Ice cream will start to have a “soft serve” texture. Serve immediately or freeze until desired consistency. I like to have it be more on the soft side. Pour out the ice cream into a freezer tight container and freeze if you like it a bit more hard.
Hurry and eat this before it melts away!