Wild Blueberry Lavender Coconut Ice Cream
Total Time
10 hours and 5 minutes
Prep Time
10 hours
Cook Time
5 minutes
Rating
4.58 out of 5 stars
(7)
Ingredients
8 servings
- 2 (15 0z) cans full fat coconut milk (coconut cream also works)
- 1/2 cup Almond Breeze AlmondMilk CoconutMilk Blend
- 1/3 cup coconut palm syrup (honey works if not vegan)
- 1 teaspoon vanilla extract
- 2 teaspoons dried culinary lavender
- 1 1/2 cups wild blueberries or wild berry mix
- 2 tablespoons coconut sugar
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Preparation
Step 1
Place a medium saucepan over medium heat and add coconut milk, almondmilk coconutmilk 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.
Step 2
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!
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
Before ready to serve let the ice cream sit at room temperature for a few minutes. Makes 8 servings; 1/2 cup each.
Step 7
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