Honey Lavender Ice Cream

First of all, welcome! This feels so crazy to be writing to you because I feel like this blog has kind of been a secret for so long. I had the official launch party this past weekend so now that the cat is out of the bag I'm so crazy excited to share all that I've been creating (slash eating) this summer. I will also be posting all the details of my debut dinner with you folks in the next little while so stay tuned because I made a doughnut piƱata and seven different summer pizzas so good things are coming your way.

I've been wanting to create a new blog for a while but I guess it took me closing one huge chapter/opening another chapter of my life (graduating from university and moving back to Ottawa) to give me the inspiration and final push that I needed. I love my old blog Breakfast at Midnight and it's not going anywhere but I will only be posting new recipes on Breakfast and Business and transferring some of the most popular recipes over to this bad boy. Trust me, you're not the only one that goes insane for my famous ginger molasses cookies

So let's kick things off with a recipe I tried the other day after chatting with a local ice cream maker. She let me taste some of her honey lavender ice cream and I went bonkers and rushed home to make my own version. But I was craving something with a little less cream and a little more ease so I turned to my tried and true banana ice cream recipe with some snazzy new additions. 


2 bananas
1 tsp lavender
1 tsp honey


  1. Peel and slice bananas and place in a parchment lined air sealed container. If you're going to pile the sliced bananas pieces up, lay a sheet of parchment paper between the layers.
  2. Freeze for at least five hours (sorry guys, It's a rough life)
  3. Blend the banana mixture in a food processor. At first it will look crumbly but just keep blending away as the ice cream magically starts to look like soft serve ice cream.
  4. You can add some milk of your choosing if it is hard to blend together but try to keep at it without milk to get that optimal ice cream texture. 
  5. Add in the lavender and honey! You can find cooking lavender in your mother's garden, at farmers' markets, at specialty food stores or spice stores, and online. Most people like to grind it up with sugar in baked goods, but I like just chucking it in to give the ice cream little bits of life.
  6. This recipe is also half vegan because some vegans still eat honey, while others don't. So just clear that up if you're making this for your animal loving friends!
(see my original recipe for step by step pictures)


One more thing, if you are interested in what I'm cooking check out #gabyblogs.


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