Lavender-Infused Cherry Ice Cream

• 1 can (13 1/2 Oz. Size) Coconut Milk, Full-Fat
• 4 sprigs Lavender Flowers
• 1 teaspoon Vanilla Extract
• 1 pinch Sea Salt
• 3 whole Bananas, Peeled And Broken Into Pieces
• 1/3 cups Coconut Butter
• 1 Tablespoon Gelatin
• 1 cup Pitted Cherries

1. 1. Place a medium-sized pot on low heat on the stove.
2. 2. Add coconut milk, lavender flowers, vanilla extract and sea salt into the pot.
3. 3. Allow it to come to a low boil and simmer for 10 minutes, stirring frequently.
4. 4. Remove pot from heat, cover, and let it sit for 30 minutes to let the lavender infuse.
5. 5. Remove the lavender flowers (I used a small strainer).
6. 6. Place the pot back on the stove on low heat.
7. 7. Add the ripe banana pieces.
8. 8. Heat for a few minutes, stirring frequently to break up the bananas (you want to remove the chunks if possible)
9. 9. Add the coconut butter and stir well to combine.
10. 10. Add the gelatin and stir well to dissolve the gelatin.
11. 11. Add the cherries, stir well and allow to simmer for another 5-10 minutes.
12. 12. Remove from heat and let it sit for 5-10 minutes to allow flavors to blend.
13. 13. Stir once more and transfer ingredients to a freezer safe bowl and place the bowl in your freezer.
14. 14. Freeze for approximately 2 hours, stirring every 20-30 minutes.
15. 15. Serve and enjoy! Keep this in the fridge if you don't eat it all right away.
16. Yields 4-6 servings .

coconut milk, flowers, vanilla, salt, bananas, coconut butter, gelatin, cherries

Taken from tastykitchen.com/recipes/desserts/lavender-infused-cherry-ice-cream/ (may not work)