Gluten-Free, Vegan, Serves 8

• 1 1/4 cup vegan greek yogurt
• 2 Tbsp Stevia Monk Fruit Sugar
• 3 cups Full Fat Coconut Milk
• 3/4 cup Maple Syrup
• 2 Tbsp Pure Vanilla
• 1/4 tsp sea salt
• 2 Tbsp dried lavender
• 3 cups fresh blackberries

Directions: 

In a medium pot, whisk together yogurt and sugar until combined. Slowly stir in milk, syrup, vanilla, salt, and lavender. Set the pot over medium heat. Bring to a boil, stirring consistently until the mixture thickens and easily coats the back of the spoon (about 8-10 minutes). Once thickened remove from heat and strain out the lavender. Add the blackberries to a bowl and gently mash them. Stir the berries into the custard mixture. Cover and place into the fridge for 4 hours. Place into ice cream maker or you can transfer into an airtight container and freeze for 4-6 hours or until firm (this will make less smooth ice cream).