Tony got me personally a wonderful snow cream manufacturer for my birthday last December and We finally place it to great use with this absolutely amazing vegan wild blueberry lavender coconut ice cream.

The very first time I ever endured lavender ice cream was at Jeni’s within Chicago. It had been a marvelous wildberry lavender flavor that was bright purple, nice, floral and uber creamy. Probably one of the best ice creams that I’ve ever had. During the summertime, fruity ice creams are where it’s at.

I used to think that adding lavender to sweets was a little strange, but now I’m completely addicted and want to add it to EVERYTHING. I bought culinary lavender from an area spice shop a couple weeks ago and I’m so happy I did. (You can also buy it online here) I’ve added it to homemade teas, muffins, breads and today ice cream.

Oh yes, glaciers cream that simply so happens to be vegan & naturally sweetened. How, you request?

Well, we use full body fat coconut dairy, an ultra creamy and normally sweet milk paired with Almond Breeze AlmondMilk CoconutMilk , which adds a lovely sweetness. Uhhh huhhhh honey, this is gonna end up being goooooddd.

This ice cream is simple to create too! You’d think ice cream making would be complicated but once you begin, you feel quickly addicted. You will need an glaciers cream maker, but I think you’ll find yourself using it over and over again!

So, just how do we make it?

First you’ll warm a number of your elements up and blend, after that stick in the fridge for a couple hours to chill. The secret to the vegan glaciers cream would be to making sure that the coconut milk is COLD before actually placing it into the ice cream manufacturer. It makes all of the difference.

While the blend is chilling, you’ll create a blueberry compote around the stove top. I enjoy using crazy blueberries because of their unique and bright taste, but regular blueberries will continue to work just fine. If you have any type of inquiries relating to where and how you can make use of how to make stuffed zucchini boats, you can call us at the web site. After the compote is done, 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 a lot more than worth it.

I hope you like this ice cream as much once we did. Tony and I chomped down on it after viewing Game of Thrones last night.

Just too dang good.

P.S. Have you joined the Summer Sweat Series however? It’s a free of charge 30 day fitness & diet program and I’d like for you to sign up for us! More information here + check out our FB group

Wild Blueberry Lavender Coconut Snow Cream

Prep time:

10 hours

Cook time:

5 mins

Total time:

Ingredients

2 (15 0z) cans complete fat coconut milk (coconut cream also works)

1/2 cup Almond Air flow AlmondMilk CoconutMilk Blend

1/3 cup coconut palm syrup (honey works if not vegan)

1 teaspoon vanilla extract

1 1/2 cups wild blueberries or wild berry mix

2 tablespoons coconut sugar

Instructions

Place a moderate saucepan over medium heat and increase coconut dairy, almondmilk coconutmilk and coconut hand syrup (or honey); whisk until smooth and well mixed and mixture involves hook simmer (this will only have a short while). DO NOT BRING MIXTURE TO A FULL BOIL. After mix comes to hook simmer, whisk once again, then transfer to a blender, add lavender and vanilla and mix for 30 seconds. Allow to cool for a few 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 blend is chilling, you’ll create a blueberry syrup. Add blueberries and coconut sugars to a saucepan and place over moderate temperature. Mash blueberries up with a fork and continue steadily to stir combination until it thickens; this should take roughly 15-20 minutes. Once mix is thick such as a syrup, transfer to some dish, cover and stay in the refrigerator.

Once prepared to make the snow cream, add the chilly coconut milk combination to your glaciers cream maker and churn based on manufacturer’s directions until it resembles soft serve.

Transfer half of ice cream to some freezer secure container, after that add fifty percent of the blueberry mixture, repeat with ice cream and blueberries once more. Swirl mixture a few times with a blade to create layers. Cover snow cream and freeze for 4-6 hours or until ice cream hardens. Before prepared to serve allow ice cream sit at space temperature for a couple minutes. Makes 8 servings; 1/2 glass each.