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:
covered percent of daily need
