Blueberry Lavender Vegan Ice Cream

Get ready for a Maxx and Brookes Culinary Craft recipe.  This one, split into two entries. This being the first.

(Here is the link to part TWO of this ice cream entry extravaganza).

While dating this fantastic man, one of the many small but interesting shifts Ive seen occurring within myself has included going from neutral feelings towards ice cream, to full out loving it.  Before dating Maxx, sure, I liked ice cream fine and would enjoy if it was around, but never would I crave nor seek it out for myself.  That has since changed.

Sometimes now, finding myself in the grocery store on which a lightbulb going off overhead says, ice cream aisle!  Just go take a gander, the voice whispers.  And more than once, I have left with a new flavor for sampling.  Clutching my sweet treat with the mischievous wide eyed coupled with the death grip of Gollum from Lord of the Rings, complete with mental whisperings of “my precious.”  Yup, I’m a woman transformed.

However, recently Ive been feeling that, while I love it, all this dairy isnt doing my stomach the most kind of favors.  Hence the recipe below.  Ice cream, minus the dairy.  Talk about a sweet solution 😉

This ice cream recipe is bold, while light and lovely.  Its creamy.  Yet, there is no dairy, nor any refined sugar within.  Its sweet, smooth, so delicious.  Summer days and ice cream are, to me, the quintessential pairing.  What better way to enjoy this sweet treat, but without all the heavy ingredients (boatloads of sugar, dairy, cream) than to make your own??

Here is a fabulous, and pretty easy recipe, so that you can do just that!

Ingredients

2 cans coconut milk

1/2 cup of oat milk (though you can use any type of non dairy milk)

1/3 cup of honey

1 tablespoon of vanilla extract

1.5 tablespoons of lavender

 

For the blueberry “sauce”

1.5 cup of fresh blueberries

2-3 tablespoons of honey

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  1. On medium heat in a saucepan, stir together the coconut milk, oat milk, and honey.  Whisk until smooth and well combined.  Let come to a slight simmer.  DO NOT boil.
  2. Once the mixture has reached a simmer, turn off the heat.  Whisk a few times more.  Then pour into a blender.  Add the lavender and vanilla to the mixture.  Blend for 30 seconds.
  3. Allow to cool for a few minutes.  Then transfer to a large bowl, cover, and refrigerate for 4 hours.
  4. Meanwhile, now make the blueberry “sauce.”  Add the blueberries and honey to a saucepan.  Mash the blueberries with a fork, so they are mostly smashed.  Allow the berries and honey to heat (on medium heat) for 15-20 minutes, until the mixture thickens.  Then remove from heat, pour it into a bowl, cover, and into the fridge it goes as well.
  5. Once the 4 hours has passed for the ice cream batter, add to your ice cream maker and churn until it resembles soft serve (about 20 minutes).
  6. Stop the maker then.  Transfer half the ice cream to a freezer safe container, smoothing a layer of it along the bottom of the container.  Next layer half the blueberry mixture on top of the ice cream.  Repeat the layering, with another layer of the ice cream, finishing off with a final blueberry layer on top.
  7. Swirl with a knife a few times to create layers.
  8. Cover ice cream and freeze for 4-6 more hours, or until hard.

Prior to enjoying a bowl, remove from the freezer and allow to soften for 10 minutes or so.

Enjoy!! 😀  Happy Summer!

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2 thoughts on “Blueberry Lavender Vegan Ice Cream

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