Wild Blueberry Lavender Coconut Ice Cream

• Produce

  • 2 tsp Culinary lavender, dried

• Condiments

  • 1/3 cup Coconut palm syrup

• Baking & Spices

  • 1 1/2 cups Blueberries or wild berry mix, wild
  • 2 tbsp Coconut sugar
  • 1 tsp Vanilla extract

• Nuts & Seeds

  • 1/2 cup Almond breeze almondmilk coconutmilk blend

• Other

  • 2 (15 0z cans full fat coconut milk (coconut cream also works

Found on ambitiouskitchen.com

Description

Ingredients

• 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

Directions

• 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. 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, youll 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 manufacturers 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.

Nutrition