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Before you start making ice cream, you have to put the dish from the ice cream maker to the freezer for at least 12 hours. Follow the manufacturer's instructions. Pour coconut milk in the cooking pot, boil it, and remove from the stove. Shake in the dried lavender leaves in the milk and leave them for 10 minutes. In the second container, measure the frozen blueberries (they can also be fresh) and over the strainer overflow the coconut milk and rice syrup in which the lavender was soaked. Throw away the lavender that in left on the strainer. Leave the mass in the refrigerator for at least half an hour to cool (if you have fresh blueberries, let it in the refrigerator for a longer period). After half an hour (or more), take the mass out of the refrigerator and put it in an ice cream machine. The ice cream should be mixed for at least half an hour (or follow the instructions of the ice cream maker manufacturer). For those who do not have an ice cream machine, just pour it into the freezer appropriate container and freeze it. During the freezing process, take the mass out of the freezer a few times and mix it and return it to the freezer, and repeat the procedure until you get ice cream.