Place the base of your ice cream maker in the freezer at least 12 hours prior to making your ice cream (I also like to add the container I'm putting the ice cream in, in the freezer as well).

In a small pot, heat up all of the coconut milk, except for 1/4 cup. Set the extra 1/4 cup of coconut milk aside in a small bowl.

In the saucepan with the coconut milk, add the honey, salt, vanilla, and lavender. Bring up to a low simmer, and stir everything to combine until the honey is completely incorporated. Allow the ice cream base to continue to simmer on a very low/gentle heat for another 15-20 minutes.

Meanwhile, make a slurry in the bowl with the reserved coconut milk and cornstarch. Whisk together to fully incorporate.

Add the slurry to the coconut milk in the pot, and stir to combine. Bring to a low simmer for a few minutes until the slurry helps to thicken the milk. Do not overheat, or bring to a boil.

Once the ice cream base has thickened, strain it through a sieve (or other fine mesh strainer) to remove the lavender. Place the ice cream base in the fridge for 4-6 hours to cool completely.

When you're ready to churn your ice cream, remove the ice cream maker base from the freezer and your ice cream base from the fridge. Churn the ice cream based on your machine's directions.

Once the ice cream is fully churned, transfer to a loaf pan (or another container of your choice). Sprinkle with the chopped pistachios and white chocolate. Give a gentle mix to combine, and then add a few more right on top, along with a sprinkle of lavender.

Place plastic wrap directly on top of the ice cream and place back in the freezer for another 4-6 hours.

To serve, remove the ice cream from the freezer and allow it to sit at room temperature for 5-10 minutes. Scoop into serving dishes of your choice and garnish with chopped pistachios and chocolate. Serve and enjoy!