In a high speed blender, add ingredients from coconut milk to honey and blend until smooth, about 1 minute.
Pour mixture into ice cube trays. Cover with a lid or wrap with cling wrap. Store the trays in the freezer until solid, overnight best.
In the meantime, make lavender blueberry simple syrup. Set it aside to cool then store the syrup in a glass container in the fridge until ready to use.
Right before serving, remove the cubes from the silicone mold. Only blend the amount that you need per serving. Crush and blend the frozen cubes until they break apart, scraping down or tampering as needed.
You can eat straight from the machine with lavender blueberry syrup or freeze for 30 minutes for a firmer texture.
The extra ice cream cubes can be stored in the freezer for up to a month. Blend right before serving.
You can add a few tablespoons of lavender-blueberry syrup to the blender to blend with the ice cream cubes or serve the syrup on the side as a topping/sauce.
You can swap the blueberry-lavender syrup for strawberry compote or any toppings you like.
For Keto, make the ice cream base without the lavender-blueberry syrup. You can enjoy it without any toppings or add some nut crumbles if you like!
The nutritional label is calculated without the syrup.