Makes: about 4-1/2 cups

For the ice cream:
2 13.5-oz. cans coconut milk (full fat)
3/4 to 1 cup Jasmine Lavender Simple Syrup, chilled (see recipe below)
1 tbsp gluten-free vodka or white rum, optional

For the Jasmine Lavender Simple Syrup:
1/2 cup dried jasmine flowers
1 tbsp dried lavender flowers
1-1/2 cups water
1 cup sugar