Blueberry Lavender Coconut Ice Cream
This is the perfect hot weather treat for the ice cream lover in us all. This is a healthier version that is dairy-free, made with oat milk instead of the traditional almond or soy versions. The addition of blueberries and lavender are in perfect harmony in this delicious treat. You can find oat milk in your local health food market.
Ingredients
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2 (15 0z) cans
full fat coconut milk
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½ cup
unsweetened Oat Milk (I use Oatly
brand)
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⅓ cup
honey
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1 tsp
vanilla extract
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2 tsp
dried culinary lavender
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½ tsp
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2 cups
frozen or fresh blueberries or wild berry mix
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2 tbsp
coconut palm sugar (or more depend-
ing on the tartness of your berries)
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*Ice cream maker and pre-frozen bowl needed
frozen or fresh blueberries or wild berry mix
For the Ice Cream
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In a medium saucepan under low heat, add the two cans of coconut cream, oat milk, honey and vanilla extract.
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Whisk the ingredients making sure its smooth and no lumps are remaining from the coconut mill. Gently simmer (do not boil) for 5 minutes then remove from heat.
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Carefully transfer the mix to a high-powered blender and add in the dried lavender and Lavender Fields Forever sea salt
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Blend for 30 to 40 seconds, allow to cool, transfer to a container and set in the fridge to cool for 2 hours.
Carefully transfer the mix to a high-powered blender and add in the dried lavender and Lavender Fields Forever sea salt
Prepare the blueberry mixture
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Place the berries in a small saucepan, add the sugar and gently heat. With a long fork, smash down on the blueberries until they break and begin to liquefy.
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Once the mixture becomes jammy (about 12-15 minutes), transfer to a bowl and refrigerate.
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When ready, pour the ice cream mixture into the pre-frozen ice cream maker bowl and turn on low speed for 15-20 minutes until the mixture is thick and sticks to the paddle.
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Working in layers, pour an inch layer of the coconut lavender mix into a freezer safe container, then add a thin layer of the blueberry mixture. Add another layer of the coconut lavender mix, and repeat ending with the blueberry mixture on the top.
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Cover and freeze for 4-6 hours or overnight if you have the time. When ready, remove from the freezer and allow to soften for 10 minutes before serving. Enjoy!
Place the berries in a small saucepan, add the sugar and gently heat. With a long fork, smash down on the blueberries until they break and begin to liquefy.
Once the mixture becomes jammy (about 12-15 minutes), transfer to a bowl and refrigerate.
When ready, pour the ice cream mixture into the pre-frozen ice cream maker bowl and turn on low speed for 15-20 minutes until the mixture is thick and sticks to the paddle.
Working in layers, pour an inch layer of the coconut lavender mix into a freezer safe container, then add a thin layer of the blueberry mixture. Add another layer of the coconut lavender mix, and repeat ending with the blueberry mixture on the top.
Cover and freeze for 4-6 hours or overnight if you have the time. When ready, remove from the freezer and allow to soften for 10 minutes before serving. Enjoy!
