I’m ready for spring. The season of renewal and rebirth and the inspiration for this week’s foodie post. Jasmine Lavender IceCream. Not only is it vegan, it’s simple to make, light, floral and delicious. Believe me, it will make you feel like spring has suddenly appeared.
- Pour coconut milk, Jasmine Lavender Simple Syrup and vodka into a blender. Blend well.
- Pour liquid into an ice cream machine bowl, and churn for about 20–25 minutes, or according to manufacturer’s instructions. Serve immediately.
- If you’d like a firmer consistency, transfer into a freezer safe container with lid, and freeze for about two hours to thicken.