My adventures in raw and plant based desserts and the occasional savory recipe creation!
Saturday, April 7, 2012
Blueberry Lavender Ice Cream
One of my favorite things about running in the spring is the lavender bushes I get to enjoy along the way. The aroma hits you far before you are running past them...the floral beautiful sweet fragrance that makes me happy and want to stop and smell the lilacs. Although I never stop, I do admire their beautiful hues of purple as I stride past. The varieties of deep purple, light lavender and white making my run just a bit more scenic and colorful. This moring I couldn't help but notice that the lilac buds are out once again, which makes it officially spring in my mind...I look forward to when they are in full bloom next week! The color of lilacs brings to mind an ice cream I recently made, blueberry lavender. It was a bright shade of purple remeniscent of the beautiful spring flowers!
I had decided to make ice cream, and needed a flavor. The first thing that came to mind was lavender since I haven't used it in ice cream in a while, and I am in love with lavender anything in desserts these days. But not plain lavender, with something fruity. I had frozen blueberries, and I know they are lovely with the fragrant little flowers...so that is how the combination came to be!
I wanted to infuse the coconut milk for my ice cream base with the lavander so the flavor carried throughout, so I did that, but also stirred some in at the end so the flowers would be visible. I lightly sweetened the base with agave as well, since berries are sweet already. I also added a bit of vanilla since I couldn't resist.
The base was delicious, and so I knew the finished product would be as well, once it ripened in the freezer overnight to be scoopable. I dished myself up a large bowl, and topped it with a bit of blueberry lavender jam I happened to have on hand...how perfect!
It was amazing! It was silky and melt in my mouth, sweet from the berries, fragrant and almost herbal with lavender! So refreshing and delicious, it would be wonderful in the summer when I have access to fresh berries! I will definately be making it again.
If you would like to make some as well, it is easy as long as you have an ice cream maker! I have included the recipe for you so you can. Hope you all are having a wonderful weekend!
Blueberry Lavender Ice Cream
Makes 6 cups
1 cup lite coconut milk
2 Tbsp dried lavender, divided
2 cups organic full fat coconut milk, chilled
3/4 cup agave nectar
12 oz fresh organic blueberries or 12 oz bag frozen blueberries
1 Tbsp pure vanilla extract
1/4 tsp sea salt
In a small saucepan, bring 1 cup lite coconut milk to a simmer and remove from heat. Add 1 Tbsp dried lavender flowers and stir in. Let cool, then chill in the fridge until very cold to let lavender infuse. Strain coconut milk, discarding lavender then add chilled milk to a blender, along with all other ingredients (except remaining 1 Tbsp dried lavender) in a blender, and process until well blended. Pour the mixture into an ice cream maker and process according to package directions (mine takes about an hour, and is still a little soupy like the consistency of a malt, but firms up in the freezer later). Once processed, stir in remaining Tbsp lavender and pour into a freezable container with a lid, and place in the freezer for at least 8 hours, or overnight to firm up for best results.