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!
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
- 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!
- 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.
- 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.
- 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.