Add 2 cups of heavy cream to the bowl of a stand mixer with the whisk attachment. Beat on medium-high until soft peaks form, about 3 minutes.

In a medium bowl, combine coconut milk, lavender syrup, lavender buds, maple syrup, and optional vanilla extract or lemon juice. Stir until blended.

Slowly pour the mixture into the whipped cream while mixing on low speed. Once combined, increase speed slightly and whip until thick and creamy.

Pour the mixture into a freezer-safe container. Smooth the top with a spatula. Place plastic wrap directly on the surface before sealing with the lid.

Freeze for 6–8 hours. For the first 2 hours, remove every 30 minutes and stir well to break up ice crystals and create a creamier texture.

Once frozen, remove from the freezer. Let sit at room temperature for 5 minutes before scooping. Serve plain or with toppings like fresh blueberries, wild blueberries, or a drizzle of maple syrup.