Coconut Lavender Ice Cream With Five Spice Chocolate

servings: 4
Prep Time: 10 Min
Chill Time: 25 Min

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  • 1/3 cup shredded sweetened coconut plus 8 Tbsp for plating
  • 1/3 cup sugar
  • 1/2 cup light coconut milk (high percentage of fat in regular will interfere with freezing)
  • 1/4 tsp imitation coconut extract (recommended: McCormick)
  • 1/4 tsp vanilla extract
  • 1/2 cup whole milk
  • 3/4 cup heavy cream
  • 2 tbsp cocoa powder
  • 6 tbsp lavender honey


Add one at a time through the feed opening of a running blender, shredded coconut, sugar, coconut milk, coconut extract, and vanilla extract. Pour into a bowl and stir in the milk and cream. Freeze in ice cream maker until desired consistency is achieved, about 20 to 25 minutes and reserve in freezer until needed.

Additional Tips

See 'Five Spice Chocolate' recipe

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