Tony got me a wonderful ice cream maker for my birthday last December and I finally put it to good use with this absolutely amazing vegan wild blueberry lavender coconut ice cream.
The first time I ever had lavender ice cream was at Jeni’s here in Chicago. It was a marvelous wildberry lavender flavor that was bright purple, sweet, floral and uber creamy. Probably one of my favorite ice creams that I’ve ever had. During the summertime, fruity ice creams are where it’s at.
I used to think that adding lavender to sweets was a little weird, but now I’m completely addicted and want to add it to EVERYTHING. I purchased culinary lavender from a local spice shop a few weeks ago and I’m so happy I did. (You can also buy it online here.) I’ve added it to homemade teas, muffins, breads and now ice cream.
Oh yes, ice cream that just so happens to be vegan & naturally sweetened. How, you ask?
Well, we use full fat coconut milk, an ultra creamy and naturally sweet milk paired with Almond Breeze AlmondMilk CoconutMilk, which adds a lovely sweetness. Uhhh huhhhh honey, this is gonna be goooooddd.
This ice cream is EASY 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!
So, how do we make it?
First you’ll warm some of your ingredients up and blend, then stick in the fridge for a few hours to chill. The trick to this vegan ice cream is to making sure that the coconut milk is COLD before actually putting it into your ice cream maker. It makes all the difference.
While the mixture is chilling, you’ll make a blueberry compote on the stove top. I enjoy using wild blueberries because of their unique and bright flavor, but regular blueberries will work just fine. Once the compote is done, you’ll swirl it in the ice cream and freeze everything until ready to eat!
This recipe does require some patience as ice cream making requires some time, however the result is more than worth it.
I hope you love this ice cream as much as we did. Tony and I chomped down on it after watching Game of Thrones last night.
Just too dang good.
If you make this, I’d love to hear from you! Leave a comment below or tag #ambitiouskitchen on Instagram!
Wild Blueberry Lavender Coconut Ice Cream
- 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, 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, you'll 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 manufacturer's 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.
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