Tony got me a wonderful snow cream machine for my birthday last December and We finally place it to great use with this absolutely amazing vegan crazy blueberry lavender coconut glaciers cream.
The very first time I ever had lavender ice cream was at Jeni’s within Chicago. It was a wonderful wildberry lavender taste that was bright purple, sweet, floral and uber creamy. Probably one of the best ice lotions that I’ve ever had. Through the summertime, fruity glaciers creams are where it’s at.
I used to think that adding lavender to sweets was a little strange, but now I’m completely addicted and want to include it to EVERYTHING. I purchased culinary lavender from a local spice shop a few weeks back and I’m therefore happy I did. (You can even purchase it online here) I’ve added it to homemade teas, muffins, breads and now ice cream.
Oh yes, glaciers cream that just so is actually vegan & naturally sweetened. How, you inquire?
Well, we make use of full fat coconut dairy, an ultra creamy and normally sweet milk combined with Almond Air flow AlmondMilk CoconutMilk , which provides a lovely sweetness. Uhhh huhhhh honey, this is gonna end up being goooooddd.
This ice cream is simple to make too! You’d believe glaciers cream making would be complicated but once you begin, you feel quickly addicted. You’ll need an glaciers cream machine, but I think you will discover yourself using it again and again!
So, how do we ensure it is?
First you’ll warm a few of your substances up and blend, after that stick in the fridge for a couple hours to chill. The secret to the vegan ice cream is to ensuring the coconut dairy is Cool before actually placing it into the ice cream manufacturer. It makes all of the difference.
While the combination is chilling, you’ll create a blueberry compote in the stove top. I enjoy using wild blueberries for their exclusive and bright flavor, but regular blueberries will work just fine. After the compote is done, you’ll swirl it within the snow cream and freeze everything until ready to eat!
This recipe does require some patience as ice cream making requires 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 viewing Video game of Thrones yesterday evening.
Just as well dang good.
P.S. Have you joined the Summer Sweat Series yet? It’s a free of charge 30 day fitness & nutrition program and I’d appreciate for you to join us! More info here + have a look at our FB group
Wild Blueberry Lavender Coconut Snow Cream
Prep time:
10 hours
Cook period:
5 mins
Total time:
Ingredients
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
Instructions
Place a medium saucepan over moderate heat and put coconut dairy, almondmilk coconutmilk and coconut palm syrup (or honey); whisk until soft and well combined and mixture comes to a slight simmer (this should only have a few minutes). USUALLY DO NOT BRING Mix TO A COMPLETE BOIL. After blend comes to a slight simmer, whisk once again, then transfer to a blender, add in lavender and vanilla and mix for 30 secs. Allow to great for a couple minutes, then transfer to a large bowl, cover and refrigerate for 4 hours until cold. This really is an essential stage, so please usually do not skip it!
While the mix is chilling, you’ll create a blueberry syrup. Add blueberries and coconut sugar to some saucepan and place over medium warmth. Mash blueberries up with a fork and continue steadily to stir blend until it thickens; this will take roughly 15-20 moments. Once blend is thick just like a syrup, transfer to some dish, cover and stick in the fridge.
Once prepared to make the ice cream, increase the chilly coconut milk mix to your ice cream manufacturer and churn according to manufacturer’s directions until it resembles soft serve.
Transfer half of ice cream to a freezer secure container, then add half of the blueberry mixture, repeat with ice cream and blueberries once again. Swirl mixture a few times with a knife to create layers. Cover ice cream and freeze for 4-6 hours or until snow cream hardens. Before ready to serve let the glaciers cream sit at room temperature for a couple mins. Makes 8 servings; 1/2 glass each.
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