Honey lavender frozen yogurt
Ingredients
- 2 cups coconut yogurt
- 1 Tbsp raw, local honey (use more if you like it sweeter), more for the garnish
- 1/4 tsp lavender extract for culinary use (see notes for AIP option)
Instructions
- In a medium bowl combine coconut yogurt, honey, and lavender extract. Whisk until you have a smooth cream. Taste and add more honey if you like it sweeter.
- Place in a brownie pan or bread loaf pan and spread out evenly. Cover with beeswax wrap and place in the freezer for 1 hour.
- After 1 hour, mix the slightly frozen yogurt well with a spoon until smooth. Make sure you break off larger frozen pieces, that have formed on the edges. Cover and place back in the freezer for another hour. You can serve it now if it has reached your desired consistency. Or you could repeat the step of mixing it thoroughly and placing it back for another 30 minutes before serving.
- Serve immediately.
- You can also put it back in the freezer, but if it stays in there for too long it will harden too much. You can let it thaw on the counter if that happens. The consistency won't be as creamy but it still tastes great - more like bark.
Notes
Lavender extract is made with alcohol, which is not AIP. I have yet to find a brand that is alcohol-free like there is for vanilla extract. You can simply use dried crushed food-grade lavender. The amount will vary so start small (1/4 tsp) taste and see if you want to add more. If you cannot access culinary lavender you can also use vanilla extract. I would start with 1/2 tsp and taste, possibly add 1 tsp.