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Blackberry Lavender Ice Cream
[Vegan, Grain-Free]

MH By: Melissa Haithcock

Author Bio

Melissa is a Southern girl who learned that traditional southern foods weren’t doing her body... Read More

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Blackberry Lavender Ice Cream [Vegan, Grain-Free]

Dairy Free

Vegan

The combination of tart blackberries, creamy coconut, zesty lemon and calm lavender is just magical. It’s super easy but certainly has a wow-factor. And that’s just what ice cream does, right? Just one lick can bring back the prettiest memories. Make new memories with this light, calming, but also decadent... Read More

Ingredients You Need for Blackberry Lavender Ice Cream [Vegan, Grain-Free]

2 cans full-fat coconut milk
1/2 cup raw sugar or maple syrup
2 tablespoons cornstarch (or 1 tablespoon arrowroot starch)
2 tsp vanilla extract
1/2 tablespoon sea salt
2 tablespoons lemon juice
1 heaping cup frozen blackberries
1/2 cup water
Fresh lavender

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How to Prepare Blackberry Lavender Ice Cream [Vegan, Grain-Free]

If you are using an automatic ice cream machine, prior to preparation, make sure that the machine’s ice cream bowl has been freezing for at least 24 hours. It should be completely frozen solid. Also, shake the coconut milk cans very well, the contents will need to be incorporated.
Pour blackberries, water, and lemon juice into a small sauce pan and set on high temperature. After about 5 minutes the berries will begin to break down and create a sauce. Continue to cook on high for another 15 minutes or until the mixture has created a jam-like consistency. Remove from heat. Once the blackberries have cooled, pour into a blender and blend until smooth. You may need to add another 1/4 cup of water, depending on how thick the mixture is.
Using a sieve (or mesh strainer) separate the seeds from the blended mixture. You can discard the seeds and the blackberry mixture should now be smooth.
Heat 1 1/2 cans of coconut milk in a large pot over low heat.
In a small bowl or measuring cup, combine remaining 1/2 can of coconut milk with starch. Stir and allow to sit for 5 minutes.
Stir starched mixture into warmed coconut milk mixture. Add in sugar and stir. Allow to cook until mixture has become thick, almost pudding-like. This takes about 20-30 minutes. You will know that it is the right consistency when the mixture stays on the mixing spoon for a few seconds without dripping off.
Remove from heat and stir in vanilla. Pour mixture into a glass bowl and add the blackberry mixture. Stir until well combined. Cover, and allow to cool in the refrigerator for at least 3 hours, but preferably overnight.
Once mixture is cool, use with ice cream maker as per manufactures instructions. If it churns too much it gets icy so be sure to keep an eye on it. While its churning, add in a sprinkle of fresh lavender, I use a little over 1 tablespoon.
Now, remove the ice cream from the machine and pour into scooping pan, such as a loaf pan shown in the picture.
Using a spoon, swirl blueberry mixture into ice cream. You may not use all of it but put as much as you desire.
Cover the pan and freeze for another 2-3 hours. If you have the time to stir it every hour, it will help it to remain super creamy.
Remove from freezer, allow to thaw for a couple of minutes, and serve.