Coconut Lavender Blueberry Ice Cream

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Welcome to the first post in our new recipe series! I am so excited to be able to present this awesome new series to you guys as I am a super big fan of cooking and baking and all things made in the kitchen!

 

Last week, I took to social media (IG and FB) and asked YOU  to help me decide which recipe I would be sharing first -- and unanimously you all chose the Vegan Lavender Blueberry Ice Cream!

I have to say -- this is by far my new favorite dessert, especially with the summer days being as brutally hot as they currently are. This sweet treat has really made going outside for any length of time totally bearable.

I love having these little glass containers to hold my herbs and spices!

Full disclosure -- prior to making this recipe,I had never worked with lavender in any dish nor had I ever made ice cream on my own before. Not only was this a dream come true (I've always wanted to try lavender and ice cream recipes), it was also a day filled with lessons!

I adapted my ice cream from this recipe (found via Pinterest). Some notable differences between our recipes include the fact that I do not own an ice cream maker, so my ice cream texture was definitely different than the original recipe (still tasty though!) and I used only organic blueberries in my ice cream instead of a wild berry mix.

I also went ahead and used Coconut Cream as well as honey instead of coconut syrup. I know there is a lot of back and forth as to whether you can TRULY consider yourself vegan if you continue eating honey, but I am one of those vegans who finds it okay to consume honey as long as it is sourced responsibly. The honey I used (Glory Bee Raw Honey)* was purchased from my local Sprouts Farmers Market. They are a B Corp certified company that dedicates a portion of their proceeds to Save the Bee! You can check out what they are all about here.

I also did not use coconut sugar in my recipe. Recently, I found an unrefined, organic, raw cane sugar at Sprouts. I am pretty sure it was the Wholesome Natural Raw Cane Sugar* I purchased, but don't quote me on that as I recycled the original packaging and placed my new sugar in a reusable, thrifted container on my counter!

I think that next time I make this ice cream I will attempt to make coconut whipped cream sweetened with dates much like the Minimalist Baker does. As she explains, dates have an uncanny ability to resist freezing which helps create a wonderful, light and creamy texture which normal coconut ice cream tends to lack as it gets a bit icy and needs to be warmed slightly before serving.

 Are you ready to get ice cream making?!

 

 COCONUT LAVENDER BLUEBERRY ICE CREAM

Ingredients

    ~ 2 (13.5 oz) cans Organic Coconut Cream

    ~ 1/2 cup Almond Breeze AlmondMilk CoconutMilk Blend*

    ~ 1/3 cup Organic Honey (or Coconut Palm Syrup)    

    ~ 1 teaspoon vanilla extract

    ~ 2 teaspoons dried culinary lavender*

    ~ 1 1/2 cups Blueberries

    ~ 2 tablespoons Organic Unrefined Sugar Cane

 

Instructions

    1) Place a medium saucepan over medium heat and add coconut cream, Almond Milk and honey (or syrup); mix until well combined.

    2) Bring mixture to a slight simmer, but do NOT bring the mixture to a full boil.

    3) After mixture comes to a simmer, mix once more.

    4) Transfer mixture to a blender, adding in lavender and vanilla.

    5) Blend for 30 seconds and allow to cool for a few minutes.

    6) While the mixture is cooling, let’s start making the blueberry compote! Add blueberries and sugar to a saucepan and place over medium heat.

    7) Mash the blueberries with a fork and continue to stir mixture until it thickens (about 15 min)

    8) Once the mixture is thick like a syrup, take off heat and set aside.

    9) We are officially ready to make the ice cream! Add the cooled coconut milk mixture to a parchment lined, freezer safe container.

   10) Pour the blueberry compote evenly over the coconut cream mixture and gently swirl with a chopstick or knife (think figure 8’s). This will produce a fun swirl!

   11) Freeze your mixture for ~4 hours. When it has fully solidified, scoop a nice sized serving and ENJOY!

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Want the PDF version of this for your own kitchen? Download here!

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Have you tried this recipe? Tell us about it below!

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