Summer is the season of fruit and fruit ice cream. For me the signature of the summer is the fruit ice cream. You can make chocolate or vanilla ice cream all year round but you can only use certain kind of fresh fruit during one season. Fruit is healthy too. Have I mentioned that this Wild Blueberry Lavender Coconut Ice Cream Recipe makes vegan ice cream and contains natural sweeteners. This ice cream is simple to make too! You’d think ice cream making would be complicated but once you begin, you become quickly addicted. You’ll need an ice cream maker, but I think you’ll find yourself using it over and over again. This recipe does require some patience as ice cream making requires some time, however the result is more than worth it. Let’s get straight to the recipe.
Wild Blueberry Lavender Coconut Ice Cream Recipe
- 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
Place a medium saucepan over medium heat and add coconut milk, almond milk and honey (as sweetener). Whisk until it gets smooth and the mixture comes to a slight simmer (takes only few minutes). Try to avoid bringing the mixture to boiling point. Next you should add in lavender and vanilla and process it in a blender for 30 seconds. Let it sit for a few minutes to cool and then transfer to a large bowl. Cover it and refrigerate for 4 hours until very cold (essential step).
While you wait, you will make the blueberry syrup. Add the blueberries and coconut sugar (honey) to a saucepan and place over medium heat. Use a fork to mash he blueberries while you stir the whole mixture to thicken. Do so for about 15-20 min. Once mixture is thick like a syrup, transfer to a bowl, cover and stick in the fridge.
Turn on the ice cream maker and pour the mixture into the frozen freezer bowl and let mix until thickened, about 30 minutes.
The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours.
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.