Tony got me a wonderful ice cream maker for my birthday last December and We finally place it to great make use of with this absolutely amazing vegan crazy blueberry lavender coconut ice cream.
The very first time I ever endured lavender ice cream was at Jeni’s within Chicago. It was a wonderful wildberry lavender flavor that was shiny purple, sugary, floral and uber creamy. Probably one of the best ice creams that I’ve ever endured. During the summertime, fruity glaciers lotions are where it’s at.
I used to believe that adding lavender to sweets was just a little strange, but now I’m completely addicted and want to include it to EVERYTHING. I purchased culinary lavender from an area spice shop a couple weeks back and I’m so happy I did so. (You can also buy it online right here) I’ve added it to homemade teas, muffins, breads and now ice cream.
Oh yes, ice cream that simply so happens to be vegan & naturally sweetened. How, you question?
Well, we use full body fat coconut milk, an ultra creamy and naturally sweet milk paired with Almond Air flow AlmondMilk CoconutMilk , which provides a lovely sweetness. Uhhh huhhhh honey, this is gonna end up being goooooddd.
This ice cream is EASY to create too! You’d believe snow cream making will be complicated but once you begin, you become quickly addicted. You will need an snow cream maker, but I think you will discover yourself using it over and over again!
So, how do we make it?
First you’ll warm some of your substances up and blend, then stick in the fridge for a few hours to chill. The secret to the vegan ice cream would be to making sure that the coconut milk is Chilly before actually putting it into the ice cream machine. It makes all of the difference.
While the mix is chilling, pigs feet price you’ll make a blueberry compote for the range top. I love using outrageous blueberries because of their exclusive and bright taste, but regular blueberries will continue to work just fine. After the compote is performed, you’ll swirl it within the ice cream and freeze everything until ready to eat!
This recipe does require some patience as ice cream making requires a while, nevertheless the result is more than worth it.
I hope you like this ice cream just as much as we did. Tony and I chomped down on it after viewing Video game of Thrones yesterday evening.
Just too dang good.
P.S. Have you joined the Summer Sweat Series yet? It’s a free of charge 30 day fitness & diet plan and I’d appreciate for you to join us! More info here + have a look at our FB group
Crazy Blueberry Lavender Coconut Ice Cream
2 (15 0z) cans complete fat coconut milk (coconut cream also works)
1/2 cup Almond Breeze AlmondMilk CoconutMilk Blend
1/3 cup coconut palm syrup (honey functions otherwise vegan)
1 teaspoon vanilla extract
1 1/2 cups wild blueberries or wild berry mix
2 tablespoons coconut sugar
Place a medium saucepan over moderate heat and put coconut milk, almondmilk coconutmilk and coconut palm syrup (or honey); whisk until smooth and well mixed and mixture involves a slight simmer (this will only have a few minutes). DO NOT BRING Blend TO A FULL BOIL. After combination comes to a slight simmer, whisk once more, then transfer to a blender, add lavender and vanilla and mix for 30 seconds. Allow to awesome for a couple minutes, then transfer to a large dish, cover and refrigerate for 4 hours until cold. This really is an essential step, so please do not skip it!
While the combination is chilling, you’ll make a blueberry syrup. Add blueberries and coconut glucose to some saucepan and place over moderate heat. Mash blueberries up with a fork and continue to stir blend until it thickens; this should take roughly 15-20 minutes. Once combination is thick just like a syrup, transfer to some bowl, cover and stick in the refrigerator.
Once ready to make the glaciers cream, increase the cold coconut milk mixture to your glaciers cream machine and churn according to manufacturer’s directions until it resembles soft serve.
Transfer half of ice cream to a freezer safe container, after that add half of the blueberry mixture, repeat with ice cream and blueberries once more. Swirl mixture several times with a blade to create levels. Cover glaciers cream and freeze for 4-6 hours or until glaciers cream hardens. Before ready to serve let the snow cream sit at room temperature for a few minutes. Makes 8 portions; 1/2 cup each.