Blueberry Lavender Jam Ice Cream

Blueberry Lavender Jam Ice Cream requires about 10 minutes from start to finish. This gluten free, dairy free, and lacto ovo vegetarian recipe serves 3 and costs $2.9 per serving. One serving contains 561 calories, 5g of protein, and 46g of fat. 1889 people have made this recipe and would make it again. If you have lavender, salt, coconut cream, and a few other ingredients on hand, you can make it. It can be enjoyed any time, but it is especially good for Summer. It is brought to you by Pale Omg. Taking all factors into account, this recipe earns a spoonacular score of 64%, which is solid. Try Blueberry Lavender Ice Cream, Blueberry-lavender Sauce For Ice Cream, and Wild Blueberry Lavender Coconut Ice Cream for similar recipes.

Servings: 3

Preparation duration: 10 minutes

 

Ingredients:

1 teaspoon almond extract

1 cup fresh blueberries

1 (14 ounce) can of coconut milk or coconut cream (whichever one you can find)

1 tablespoon lavender buds, finely ground (I use a spice grinder to break them down)

¼ cup raw honey

pinch of salt

1 teaspoon vanilla extract

Equipment:

sauce pan

whisk

ice cream machine

Cooking instruction summary:

Place blueberries and honey in a saucepan over medium heat.Let the blueberries cook down until they have burst and become more of a thicken mixture. Like jam!Then add vanilla extract, lavender buds, and salt. Mix well.Once blueberries are almost completely broken down, remove from heat, and place in refrigerator to let cool.While the jam cools, whisk together coconut milk, honey, and almond extract.Pour ice cream mixture into an ice cream maker.*Once the coconut mixture is almost done churning and has become thick, pour in jam into the ice cream maker until it mixes into the ice cream.

 

Step by step:


1. Place blueberries and honey in a saucepan over medium heat.

2. Let the blueberries cook down until they have burst and become more of a thicken mixture. Like jam!Then add vanilla extract, lavender buds, and salt.

3. Mix well.Once blueberries are almost completely broken down, remove from heat, and place in refrigerator to let cool.While the jam cools, whisk together coconut milk, honey, and almond extract.

4. Pour ice cream mixture into an ice cream maker.*Once the coconut mixture is almost done churning and has become thick, pour in jam into the ice cream maker until it mixes into the ice cream.


Nutrition Information:

Quickview
560k Calories
5g Protein
46g Total Fat
40g Carbs
6% Health Score
Limit These
Calories
560k
28%

Fat
46g
71%

  Saturated Fat
40g
254%

Carbohydrates
40g
13%

  Sugar
28g
32%

Cholesterol
0.0mg
0%

Sodium
20mg
1%

Alcohol
0.92g
5%

Get Enough Of These
Protein
5g
11%

Manganese
1mg
96%

Copper
0.54mg
27%

Iron
3mg
19%

Phosphorus
168mg
17%

Fiber
4g
17%

Potassium
486mg
14%

Vitamin C
9mg
11%

Magnesium
40mg
10%

Zinc
1mg
9%

Vitamin K
9µg
9%

Folate
33µg
8%

Vitamin B3
1mg
7%

Vitamin B6
0.1mg
5%

Vitamin B5
0.43mg
4%

Vitamin B1
0.06mg
4%

Calcium
30mg
3%

Vitamin B2
0.03mg
2%

Vitamin E
0.28mg
2%

covered percent of daily need
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