Thursday, June 8, 2017

Wild Blueberry Lavender Ice Cream

A few weeks ago, a local blogger posted her own recipe of lavender honey ice cream and since then I've been on the hunt to find ready made; I have not been so successful in finding it. I found a decent ice cream maker and I already have a list of different flavors I want to make over the summer. When it comes to sweets, I'll typically pass on sweets after dinner. Ice cream - it's a whole different story, give me all the glacé!


Ingredients:

15 oz full fat coconut milk
1/2 cup Almond Breeze Almond Milk Coconut Milk Blend
1/3 cup coconut palm syrup 
1 teaspoon vanilla extract
2 teaspoons dried culinary lavender
1 1/2 cups wild blueberries or wild berry mix
2 tablespoons coconut sugar

Instructions:
  1. Place a medium saucepan over medium heat and add coconut milk, almond milk , coconut milk and coconut palm syrup (or honey); whisk until smooth and well combined and mixture comes to a slight simmer (this should only take a few minutes). DO NOT BRING MIXTURE TO A FULL BOIL. After mixture comes to a slight simmer, whisk once more, then transfer to a blender, add in lavender and vanilla and blend for 30 seconds. Allow to cool for a few minutes, then transfer to a large bowl, cover and refrigerate for 4 hours until very cold. This is an essential step, so please do not skip it!
  2. While the mixture is chilling, you'll make a blueberry syrup. Add blueberries and coconut sugar to a saucepan and place over medium heat. Mash blueberries up with a fork and continue to stir mixture until it thickens; this should take roughly 15-20 minutes. Once mixture is thick like a syrup, transfer to a bowl, cover and stick in the fridge.
  3. Once ready to make the ice cream, add the cold coconut milk mixture to your ice cream maker and churn according to manufacturer's directions until it resembles soft serve.
  4. Transfer half of ice cream to a freezer safe container, then add half of the blueberry mixture, repeat with ice cream and blueberries once more. Swirl mixture a few times with a knife to create layers. Cover ice cream and freeze for 4-6 hours or until ice cream hardens. Before ready to serve let the ice cream sit at room temperature for a few minutes. Makes 8 servings; 1/2 cup each.