The very first time I ever had lavender ice cream was at Jeni’s within Chicago. It was a marvelous wildberry lavender flavor that was shiny purple, special, floral and uber creamy. Probably one of the best ice lotions that I’ve ever endured. Through the summertime, fruity ice 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 add it to EVERYTHING. I purchased culinary lavender from an area spice shop a few weeks back and I’m so happy I did so. (You can even buy it online here) I’ve added it to homemade teas, muffins, breads and today ice cream.

Oh yes, snow cream that just so happens to be vegan & naturally sweetened. How, you question?

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

This ice cream is EASY to make too! You’d think ice cream making will be difficult but as soon as you begin, you feel quickly addicted. You’ll need an snow cream manufacturer, but I believe you’ll find yourself using it over and over again!

So, just how do we allow it to be?

First you’ll warm several of your substances up and blend, after that stick in the fridge for a couple hours to chill. The trick to this vegan glaciers cream is to ensuring the coconut dairy is Cool before actually putting it into your ice cream machine. It makes all of the difference.

While the mixture is chilling, you’ll create a blueberry compote for the range top. I love using wild blueberries for their exclusive and bright flavor, but regular blueberries will continue to work just fine. Once the compote is done, you’ll swirl it in the glaciers cream and freeze everything until ready to eat!

This recipe does require some patience as ice cream making requires some time, however the result is more than worth it.

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

Just as well dang good.

P.S. Perhaps you have joined the summertime Sweat Series yet? It’s a free of charge 30 day fitness & nourishment program and I’d appreciate for you to join us! More info here + check out our FB group

Wild Blueberry Lavender Coconut Glaciers Cream

Prep period:

10 hours

Cook time:

5 mins

Total time:

Ingredients

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

1/2 cup Almond Air flow AlmondMilk CoconutMilk Blend

1/3 cup coconut palm syrup (honey functions 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 moderate heat and add coconut dairy, almondmilk coconutmilk and coconut palm syrup (or honey); whisk until clean and well mixed and mixture involves a slight simmer (this will only have a few minutes). DO NOT BRING MIXTURE TO A FULL BOIL. After blend comes to a slight simmer, whisk once again, then transfer to a blender, add in lavender and vanilla and blend for 30 secs. Allow to awesome for a couple minutes, then transfer to a big bowl, cover and refrigerate for 4 hours until cold. This is an essential stage, so please usually do not skip it!

While the mixture is chilling, you’ll create a blueberry syrup. Add blueberries and coconut glucose to some saucepan and place over moderate temperature. Mash blueberries up with a fork and continue steadily to stir mixture until it thickens; this will take roughly 15-20 a few minutes. Once combination is thick like a syrup, transfer to a bowl, cover and stick in the refrigerator.

Once prepared to produce the ice cream, put the cool coconut milk combination to your ice cream maker and churn based on manufacturer’s directions until it resembles soft serve.

Transfer 1 / 2 of ice cream to some freezer secure container, then add fifty percent of the blueberry mixture, repeat with ice cream and blueberries once again. Swirl mixture a few times with a knife to create layers. Cover glaciers cream and freeze for 4-6 hours or until snow cream hardens. Before prepared to serve let the ice cream sit at area temperature for a few minutes. Makes 8 portions; 1/2 glass each.

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