Blueberry Lavender Ice Cream
Here we have a delicious new default for your grown-up ice cream. Vibrant macerated blueberries swirl with subtly sweet coconut and almond cream. This ice cream begs to be eaten whenever you're in need of a sweet indulgence that isn't colored in neon sprinkles.
We used full fat coconut milk instead of conventional milk as our base because it mimics that rich, decadent creaminess of dairy but also contributes a subtle flavor of its own. Using honey as a sweetener with the lavender complements the floral notes of the honey, so you can get creative seeking out different honeys that were made from different blossoms, like wildflower or orange.
Prep Time:
Preparation Time
30
min.
Cooking Time:
Cook Time
30
min.
Servings:
Recipe Yield
6-8
Cooking Method:
Cooking Method
Stovetop
Cuisine:
Recipe Cuisine
French
Ingredients:
- 2 cans full fat coconut milk
- ½ cup coconut flavored almond milk
- ⅓ cup honey
- 1 teaspoon vanilla extract
- 2 teaspoons Culinary Lavender
- 1 ½ cups blueberries
- 2 Tablespoons Coconut Sugar
Instructions:
- In a medium saucepan over medium heat, combine coconut milk, almond milk, and honey and whisk until it comes to simmer. Do not boil. Place mixture in a food processor or blender, add vanilla and lavender and process 45 seconds to a minute. Pour mixture in a bowl and chill for 4 hours.
- Make blueberry syrup. Combine blueberries, and 2 Tbsp coconut sugar in a small saucepan over medium heat. Mash blueberries with a fork and stir while cooking, for about 10 minutes. Cover and refrigerate.
- After chilling 4 hours, place mixture in ice cream maker and follow manufacturer’s directions.
- After churning, place half the ice cream in a pan or bowl, and add half of the blueberry mixture. Top with the other half of the ice cream, and blueberries and make a swirl using a knife or spatula. Cover and freeze 4-6 hours. Serve!
