Makes 4 Sundaes

GLUTEN-FREE, REFINED SUGAR-FREE, DAIRY-FREE, SOY-FREE, NO-BAKE, VEGAN OPTION

Prep Time - Overnight & 20 minutes         Freeze Time - 5 hours

Prepare ahead

- Place one can of coconut milk- full fat - in the fridge over night

- Soak 1 cup cashews for 4 hours, covering them in filtered water

Ingredients

Lavender Ice Cream

 

• 3 Tbsp. dried lavender - flower part only

• 1 cup cashews, soaked and rinsed

• 1 can coconut milk- full fat, cream only

• 2 Tbsp. unpasteurized honey or agave nectar

• 2 tsp. pure vanilla extract or 1/2 vanilla bean, seeds only

 

 

• 1/2 cup maple granola

• 1 banana, sliced

 

 

Chocolate Sauce

 

• 1/2 Tbsp. coconut oil

• 1/4 cup dark chocolate chips

 

 

What to do

 

 

1. Lavender Ice Cream: Place a can of coconut milk in the fridge over night. Soak 1 cup of cashews, covered in filtered water, for 4 hours previously. In a large pan, on low heat, add honey, vanilla and the hard cream from the coconut milk, save the water for a smoothie. Stir until coconut cream has melted and all the ingredients are combined. Add to a high speed blender, nitrubullet, or vitamix. Add soaked cashews, discard soaking water, and lavender. Blend ingredients until smooth. Add to a freezer safe bowl and freeze for 5 hours.

 

 

2. Chocolate Sauce: In a small pan melt coconut oil on low heat. Add chocolate chips and melt. Stir to combine. Take off heat.

 

 

3. Build sundae by layering ice cream, sliced banana, granola and chocolate sauce. Enjoy!