Tony got me personally a wonderful glaciers cream machine for my birthday last December and We finally place it to good make use of with this absolutely amazing vegan crazy blueberry lavender coconut ice cream.

The first time I ever had lavender ice cream was at Jeni’s here in Chicago. It was a wonderful wildberry lavender taste that was bright purple, nice, floral and uber creamy. Probably one of the best ice lotions that I’ve ever had. During the summertime, fruity glaciers lotions are where it’s at.
I used to think that adding lavender to sweets was just a little weird, but now I’m completely addicted and want to include it to EVERYTHING. I bought culinary lavender from an area spice shop a few weeks ago and I’m so happy I did. (You can even buy it online right 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 talk to?
Well, we use full body fat coconut dairy, an ultra creamy and normally sweet milk combined with Almond Air flow AlmondMilk CoconutMilk , which adds a lovely sweetness. Uhhh huhhhh honey, this is gonna end up being goooooddd.
This ice cream is EASY to create too! You’d think glaciers cream making would be difficult but when you begin, you become quickly addicted. You’ll need an glaciers cream machine, but I think you’ll find yourself deploying it over and over again!
So, how do we ensure it is?
First you’ll warm several of your substances up and blend, then stick in the fridge for a couple hours to chill. The secret to this vegan snow cream is to making sure that the coconut milk is Cool before actually placing it into your ice cream maker. It makes all the difference.
While the combination is chilling, you’ll create a blueberry compote on the range top. I love using crazy blueberries for their unique and bright flavor, but regular blueberries will work just fine. Once the compote is performed, you’ll swirl it within the snow cream and freeze everything until prepared to eat!
This recipe does require some patience as ice cream making requires time, however the result is a lot more than worth it.
I hope you love this ice cream as much once we did. Tony and I chomped down onto it after watching Video game of Thrones yesterday evening.
Just too dang good.
P.S. Perhaps you have joined the Summer Sweat Series however? It’s a FREE 30 day fitness & nutrition plan and I’d appreciate for you to sign up for us! More info here + check out our FB group
Wild Blueberry Lavender Coconut Snow Cream
Prep time:
10 hours
Cook time:
5 mins
Total period:
2 (15 0z) cans complete fat coconut dairy (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
1 1/2 cups wild blueberries or wild berry mix
2 tablespoons coconut sugar
Place a medium saucepan over moderate heat and add coconut dairy, almondmilk coconutmilk and coconut hand syrup (or honey); whisk until simple and well combined and mixture comes to a slight simmer (this should only have a short while). DO NOT BRING Blend TO A COMPLETE BOIL. After blend comes to a slight simmer, whisk once more, then transfer to a blender, add in lavender and vanilla and blend for 30 secs. Allow to great for a couple 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 mix is chilling, you’ll make a blueberry syrup. Add blueberries and coconut glucose to a saucepan and place over moderate warmth. Mash blueberries up with a fork and continue steadily to stir mix until it thickens; this will take roughly 15-20 a few minutes. Once combination is thick such as a syrup, transfer to a bowl, cover and stay in the fridge.
Once prepared to make the glaciers cream, put the chilly coconut milk mix to your snow cream manufacturer and churn according to manufacturer’s directions until it resembles soft serve.
Transfer half of ice cream to some freezer safe container, then add fifty percent of the blueberry mixture, repeat with ice cream and blueberries once again. Swirl mixture several times with a knife to create levels. Cover snow 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 mins. Makes 8 portions; 1/2 glass each If you liked this write-up and you would certainly such as to receive even more info relating to calories in stuffed zucchini boats kindly check out the web site. .