Mexican Lavender Ice Cream
One of my favorite desserts is ice cream. In fact if you asked me what’s the one food I could eat forever and only that food, it would be ice cream. But am I crazy? Who doesn’t love ice cream? Mexico has a special form of ice cream. Nieves.
It’s kind of like a mixture between creamy ice cream and shaved ice. During my time in Oaxaca, Mexico I would seek out the nieves man. More like he would seek me out. Our neighborhood nieves man always went down our street past our apartment, and probably because he knew he would always get a sale from me. I just can’t resist. The most common flavors rotated between vanilla, lime, Nescafe, melon and coconut. I’m a sucker for coconut. SOOOO GOOD!
If I was feeling fancy, I’d drag my husband to the infamous Iglesia de la Soledad where they sell every flavor you could imagine. I remember I once stumbled upon a cheese flavor. Cheese flavored ice cream I know sounds super crazy but I HAD to try it. You know what it takes like? CHEESECAKE!! Gaahhh! I was in heaven.
But since I’m a creature of habit I’d always find myself gravitating to the same flavor over and over just because it was so unique. Rose petals. Yes, rose petals nieves. And it tastes just as you would imagine. Delicious.
To make this lavender ice cream I wanted to base the recipe off of the Oaxacan ice cream I knew to be oh so good. I used a rose petals nieves recipe and switched it up by using lavender instead and adding a little honey sweeten the flavor.
The best part about this recipe is that it is a no-churn ice cream. Just boil and freeze. Simple. If you want to get creative you could switch up the ingredients as well. Maybe try chocolate milk instead. Mix in some fruit if you’re into that after you pour it into the bowl you’ll be freezing. I do want to share a few tricks I learned along the way (the hard way to be exact).
When I first read the original recipe I thought a whole cup of sugar? That seems excessive. But after I read the recipe and decided to do it my way anyway, I found out that that much sweetener is in fact necessary. Without it I was left with semi sweetened milk. The sweetness actually seemed to help the floral flavor pop more.
Be sure to keep an eye on the mixture as it’s boiling. Milk, even plant milk tends to bubble up and boil over. Learned that the hard way so you don’t have to. You’re welcome!
Then when you’re ready to strain the mixture into a container you’ll be freezing look for something you could easily get an ice cream scooper into. A bread pan works nicely, but if you don’t have one (or it’s dirty like mine) then any other dish big enough to hold a liter of liquid will do the trick.
- 1 can coconut milk
- 1 liter milk (I used soy)
- ⅓ cup dried lavender for cooking (not fresh lavender–learned that the hard way)
- 1 cup sugar
- 1-2 tbs honey (optional)
- Add coconut milk, milk to medium pan and bring to a boil.
- Add dried lavender, sugar and honey if using. Stir until sugar is completely dissolved and let simmer for 15-20 minutes. Be sure to stir occasionally and keep an eye on it so that the mixture does not boil over. (Also learned that the hard way.)
- After boiling, cover ice cream dish with cheese cloth (A bread pan would work nicely.) and pour in ice cream mixture.
- Strain out the cheese cloth, cover with aluminum foil and let freeze overnight.
If you’re in love with this recipe leave me a comment and let me know! Meanwhile you might also like these refreshing treats.