Tony got me a wonderful glaciers cream manufacturer for my birthday last December and We finally put it to great use with this absolutely amazing vegan wild blueberry lavender coconut ice cream.
The very first time I ever endured lavender ice cream was at Jeni’s within Chicago. It had been a marvelous wildberry lavender taste that was bright purple, lovely, floral and uber creamy. Most likely one of the best ice lotions that I’ve ever endured. Through the summertime, fruity ice lotions are where it’s at.
I pigs feet used as food to believe that adding lavender to sweets was a little strange, however now I’m completely addicted and want to include it to EVERYTHING. I purchased culinary lavender from a local spice shop a few weeks ago and I’m so happy I did so. (You can also purchase it online here) I’ve added it to homemade teas, muffins, breads and now ice cream.
Oh yes, snow cream that just so is actually vegan & naturally sweetened. How, you consult?
Well, we use full body fat coconut milk, an ultra creamy and normally sweet milk paired with Almond Breeze AlmondMilk CoconutMilk , which provides a lovely sweetness. Uhhh huhhhh honey, that is gonna be goooooddd.
This ice cream is simple to make too! You’d think ice cream making would be difficult but as soon as you begin, you become quickly addicted. You will need an ice cream manufacturer, but I believe you’ll find yourself using it over and over again!
So, just how do we allow it to be?
First you’ll warm a number of your substances up and blend, after that stick in the fridge for a couple hours to chill. The secret to the vegan snow cream would be to making sure that the coconut milk is Chilly before actually placing it into the ice cream machine. It makes all the difference.
While the mix is chilling, you’ll make a blueberry compote in the range top. I love using outrageous blueberries for their exclusive and bright taste, but regular blueberries will continue to work just fine. Once the compote is done, you’ll swirl it in the ice cream and freeze everything until prepared to eat!
This recipe does require some patience as ice cream making requires time, nevertheless the result is a lot more than worth it.
I hope you love this ice cream just as much once we did. Tony and I chomped down on it after viewing Video game of Thrones yesterday evening.
Just too dang good.
P.S. Perhaps you have joined the summertime Sweat Series yet? It’s a FREE 30 day fitness & diet system and I’d appreciate for you to join us! More information here + have a look at our FB group
Wild Blueberry Lavender Coconut Glaciers Cream
2 (15 0z) cans full fat coconut milk (coconut cream also functions)
1/2 cup Almond Air flow AlmondMilk CoconutMilk Blend
1/3 cup coconut palm syrup (honey works if not vegan)
1 teaspoon vanilla extract
1 1/2 cups wild blueberries or wild berry mix
2 tablespoons coconut sugar
Place a medium saucepan over moderate heat and increase coconut dairy, almondmilk coconutmilk and coconut hand syrup (or honey); whisk until clean and well mixed and mixture involves hook simmer (this will only take a few minutes). DO NOT BRING Mix TO A FULL BOIL. After blend comes to hook simmer, whisk once again, then transfer to some blender, add lavender and vanilla and blend for 30 mere seconds. Allow to cool for a few minutes, after that transfer to a large dish, cover and refrigerate for 4 hours until cold. This is an essential step, so please usually do not skip it!
While the blend is chilling, you’ll make a blueberry syrup. Add blueberries and coconut sugars to a saucepan and place over medium warmth. Mash blueberries up with a fork and continue steadily to stir mixture until it thickens; this should take approximately 15-20 moments. Once mixture is thick just like a syrup, transfer to a dish, cover and stay in the refrigerator.
Once prepared to help to make the glaciers cream, add the cool coconut milk mixture to your ice cream machine and churn according to manufacturer’s directions until it resembles soft serve.
Transfer half of ice cream to some freezer safe container, after that add fifty percent of the blueberry mixture, repeat with ice cream and blueberries once again. Swirl mixture several times with a knife to create layers. Cover snow cream and freeze for 4-6 hours or until glaciers cream hardens. Before ready to serve let the glaciers cream sit at room temperature for a couple moments. Makes 8 portions; 1/2 cup each.