It would not be summer without a cone of ice cream – but the ice cream man may not know about this that might just just be among one of the world’s best kept secrets. You might not be able to buy it at the store (even a health foods store) – so you’ll have to get out your ice cream maker for this one.
Or don’t if you don’t have one. Actually, if you don’t have an ice cream maker and am craving lavender ice cream, this post is especially for you so you still gotta roll up your sleeves. We’re going to have ice cream! (Hey, I’m a poet and I apparently didn’t know it?)
Please don’t quote me if lavender is one of the world’s best secrets – but a brief overview of of it’s healing properties dictates that it may as well just be. Lavender stems from the latin word lavare which means “to wash” – people would bathe using lavender soap or oil because it cleansed not only the body but the mind. However, this herb has been used extensively for a range of ailments including anxiety, insomnia, depression and fatigue. Research shows that lavender produces a soothing, calming and almost sedative effect.
Lavender ice cream is my favorite type of ice cream. It’s refreshing as a cone of ice cream I remember from my childhood but not high in sugar… in fact, the only sweetener added to it is agave nectar. It’s also vegan and gluten-free. Just as lavender has universal healing properties, this is a refreshing cup that everyone can enjoy that everyone can enjoy together.
Lavender Blueberry Vanilla Ice Cream
- 1 quart fresh organic blueberries
- 1/2 cup agave nectar
- 1 cup spring water
- 2 1/2 cups full-fat coconut milk
- 2 tbsp dried culinary lavender
- 1 vanilla bean (or 1-2tbsp organic vanilla extract)
- 1 cup unsweetened almond milk
- 1 tsp vanilla extract
- chopped frozen banana (for texture)
1. To a large saucepan over medium-heat, add agave nectar, spring water with blueberries and bring to a boil. Simmer for about 5-8 minutes until the berries begin to pop open. Pour mixture through a fine mesh strainer over a pot. Transfer the liquid back to the pan and the blueberries to your blender.
2. Add coconut milk and lavender to syrup. Add vanilla. Over medium-high heat, allow mixture to simmer for five minutes then remove from pan, cover and allow vanilla to infuse for 15 minutes.
3. Using the fine strainer, strain the liquid into the blender w/ the blueberries, pressing down on lavender to incorporate flavor. Add extra vanilla and almond milk. Add chopped frozen banana. Blend until very smooth.
4. Pour into a large glass bowl and freeze overnight, stirring or whisking occasionally. Once chilled, add to a freezable container for eight hours or longer to firm up.