Gluten-freeVegetarian Ice Cream
Low-Sugar Lavender Ice Cream
A low-sugar lavender ice cream sweetened with honey and monk fruit.
Recipe
Ingredients
| Metric | US | ||
|---|---|---|---|
| 240 ml | 1 cup | whole milk | |
| 240 ml | 1 cup | double cream | |
| 18 g | 2 tbsp | dried lavender | |
| 40 g | 2 tbsp | honey | |
| 75 g | ⅜ cup | monk fruit sweetener | |
| 1 g | ⅛ tsp | salt |
Ingredients
Method
- Combine the milk and double cream in a medium saucepan.
- Heat over a medium heat until wisps of steam appear.
- Add the lavender and steep for 20 minutes.
- Take off the heat and strain through a fine sieve into a medium bowl.
- Add the honey, sweetener and salt and whisk.
- Pour the base into a Creami pint. Stand the pint in an ice bath until cool. Once cool, cover and freeze for 24 hours.
- Press: ICE CREAM Take the pint out of the freezer, remove the lid, lock it into the outer bowl with the paddle lid, place it on the machine and select ice cream.
- Serve straight away.
Nutrition per serving estimated
- Calories
- 327 kcal
- Fat
- 30 g
- of which saturates
- 18 g
- Carbohydrate
- 12 g
- of which sugars
- 12 g
- Fibre
- 0 g
- Protein
- 3 g
- Sodium
- 140 mg
We add up the nutrition in each ingredient, using standard food data from the US Department of Agriculture's FoodData Central (and typical packet values where it has no match, such as UK double cream), then divide by the 4 servings this recipe makes. Brands vary, so treat it as a guide. Optional extras and the liquid you top up with before spinning aren't counted.
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