Gently heat the maple syrup with the 2 Tbsp lavender in a small saucepan. Once warm, remove from heat, cover with a lid & let infuse for 1 hour. Strain out the lavender & set the maple aside.

Drain the soaked cashews & transfer to a blender with 1 cup water; purée until completely smooth. Combine the coconut sugar & 1/2 cup water in a small saucepan over medium‐high heat. Cook until the sugar has dissolved, about 4 minutes. Whisk in the coconut oil, coconut cream & salt.

Heat until the mix begins to simmer & the salt is dissolved, then remove from the heat & add to the blender with the cashew cream. Blend on high for 1 minute (this simmering & blending step is important to avoid a grainy texture from the coconut cream).

Add the lavender infused maple, 1 tsp lavender buds, vanilla extract & xanthan gum to the blender, then blend on high again for 1–2 minutes until smooth & well blended. Pour into a medium mixing bowl & sit the bowl inside a larger bowl filled with a little ice & water. Stir the mix over the ice bath until cool & then refrigerate until completely chilled (preferably overnight).

Transfer to an ice cream maker and churn until the ice‐cream is thick & has a soft‐serve consistency, my cuisinart ice‐cream maker takes about 20 minutes to churn. Quickly transfer to an airtight storage container & freeze until set, at least 4 hours (or eat at soft‐serve consistency if you prefer!). The ice cream will keep, frozen, for up to 1 week (it will freeze for longer than this however homemade ice‐cream becomes icy quite quickly, it really is best eaten in the first 1–2 days!).