Lavender Ice Cream with Chocolate Tahini Bits

• Vegan
• Gluten free

• Produce

  • 1 handful Blueberries
  • 1/4 cup Lavender flowers, dried

• Canned Goods

  • 2 cans Thai coconut milk, full fat

• Condiments

  • 1/4 cup Maple syrup
  • 1/4 cup Tahini

• Baking & Spices

  • 1/2 cup Dark chocolate chips or chopped chocolate
  • 1 pinch Salt
  • 1/2 tsp Xanthan gum or 1 tablespoon arrowroot powder

Found on golubkakitchen.com

Description

Ingredients

• ½ cup dark chocolate chips or chopped chocolate
• ¼ cup tahini
• pinch of salt
• 2 cans full fat Thai coconut milk
• ¼ cup plus 1 teaspoon dried lavender flowers
• ¼ cup maple syrup
• ½ teaspoon xanthan gum or 1 tablespoon arrowroot powder
• handful blueberries - for color (optional)

Directions

• In a double boiler, combine chocolate, tahini and salt. Gently heat to melt and stir to achieve a smooth mixture.
• Prepare a parchment paper-covered tray or cutting board. Spread the chocolate over the parchment in a thin layer. Place in the freezer to harden until ready to use.
• In a medium saucepan, combine coconut milk and ¼ cup lavender. Bring to a boil over a medium-high heat, reduce to a simmer and let cook for 5 minutes. Remove from heat, let cool to a room temperature and strain.
• In a blender, combine the lavender milk with the remaining 1 teaspoon of lavender flowers, maple syrup xanthan/arrowroot, blueberries if using, and blend until smooth. Place the mixture in the refrigerator and let cool thoroughly, preferably overnight.
• Process in an ice cream maker for 20 minutes or according to the manufacturers instructions. When the ice cream is almost done, remove the hardened chocolate out of the freezer and chop. Add to ice cream machine with the motor still running.
• Spoon ice cream into a container. Serve immediately as soft serve or place the ice cream in the freezer for 4 hours/overnight to harden. Remove from freezer 5-10 minutes before serving to let soften.