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.
- 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
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!
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.
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!
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