Raising a healthy family does NOT mean depriving anyone of summer’s best treat- Ice Cream! It IS possible to enjoy a creamy sweet treat without harmful chemicals or sugars. One of my family’s favorite treat is Wild Blueberry Lavender Ice Cream. I originally found the recipe on Ambitious Kitchen.
I make a few adjustments, and use wild blueberries and raw honey. (Because they are packed with healing nutrients and a little extra sweetness!)
Beautiful vegan coconut ice cream with hints of lavender and swirls of wild blueberries. Creamy, coconutty and satisfying on a summer afternoon.
Vegan Wild Blueberry Lavender Ice Cream Recipe
Raising a healthy family does NOT mean depriving anyone of summer’s best treat- Ice Cream! It IS possible to enjoy a creamy sweet treat without harmful chemicals or sugars.
Ingredients
- 2 15 oz cans full fat coconut milk coconut cream also works
- 1/2 cup almond milk
- 1/3 cup coconut palm syrup or raw honey
- 1 tsp vanilla extract or 10-12 drops of vanilla essential oil
- 2 tsp dried culinary lavender
- 1 1/2 cups wild blueberries
- 2 tbsp coconut sugar
Instructions
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Place a medium saucepan over medium heat and add coconut milk, almond 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!
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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.
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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.
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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.
My recipe for raw almond milk is as follows:
- 1/3 c of raw organic almonds
- 5-6 pitted organic dates
- 5-6 cups of good water
- 5-10 drops of vanilla essential oil
Blend almonds in the Vitamix for 30 seconds. Add dates. Blend for another 30-45 seconds. Add water. Blend on high for 1-2 minutes. Add 5-10 drops of Vanilla essential oil (enter “amberbodilyhealth” for a 10% discount on your oil!). If you want your milk extra smooth, you can strain it through a nut bag. I prefer a little texture and don’t strain it.
Then, sprinkle in some dried culinary lavender for an extra surge of flavor!
Cheers!
*Disclosure: These are affiliate links. At no cost to you, I may earn a small commission from the sale of these products. This assists my work in supporting others on their healing journey to health.
