Honey Lavender Ice Cream Directions:
- In a medium saucepan, combine the almond milk, honey, and dried lavender. Heat over medium heat until it just begins to simmer, stirring occasionally. Remove from heat and let the mixture steep for about 15 minutes to infuse the lavender flavor.
- Strain the mixture through a fine mesh sieve to remove the lavender buds.
- In a large bowl, whisk together the strained almond milk mixture, Greek yogurt, vanilla extract, and a pinch of salt until smooth.
- Cover the mixture and refrigerate for at least 2 hours, or until thoroughly chilled.
- Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
- Transfer the ice cream to a lidded container and freeze for at least 2 hours, or until firm.
WW Points and other Slimming or Weight Loss programs:
Due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
WW Points Calculation
To calculate the WW points for this recipe, we can break down the points for each ingredient. Here's an approximation:
- Unsweetened almond milk (2 cups): 1 point
- Fat-free plain Greek yogurt (1/2 cup): 0 points
- Honey (1/4 cup): 12 points
- Dried culinary lavender (1 tablespoon): 0 points
- Vanilla extract (1 teaspoon): 0 points
- Salt (pinch): 0 points
Total for the entire recipe: 13 points
Divided by 6 servings: 2.2 points per serving (rounded to 2 points per serving for simplicity).
I await your comments! Enjoy!
