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Wild Blueberry Lavender Coconut Ice Cream #desserts #cakerecipe #chocolate #fingerfood #easy

Lovely veggie lover coconut frozen yogurt with traces of lavender and whirls of wild blueberries. Rich, coconutty and fulfilling on a mid year evening.

Tony got me a great frozen yogurt creator for my birthday last December and I at long last put it to great use with this completely astounding veggie lover wild blueberry lavender coconut dessert.

The first occasion when I at any point had lavender frozen yogurt was at Jeni's here in Chicago. It was a superb wildberry lavender flavor that was splendid purple, sweet, botanical and uber velvety. Most likely one of my preferred frozen yogurts that I've at any point had. During the late spring, fruity desserts are the place it's at.

I used to feel that adding lavender to desserts was somewhat bizarre, yet now I'm totally dependent and need to add it to EVERYTHING. I bought culinary lavender from a neighborhood zest shop half a month prior and I'm so glad I did. (You can likewise get it online here.) I've added it to custom made teas, biscuits, breads and now frozen yogurt.

This dessert is EASY to make as well! You'd think frozen yogurt making would be muddled however once you start, you become immediately dependent. You'll require a frozen yogurt creator, however I think you'll end up utilizing it again and again!
Wild Blueberry Lavender Coconut Ice Cream #desserts #cakerecipe #chocolate #fingerfood #easy
Also try our recipe Almond Butter and Strawberry Jelly Slices #desserts #cakerecipe #chocolate #fingerfood #easy


  • 2 (15 0z) cans full fat coconut milk (coconut cream also works)
  • 1/2 cup Almond Breeze AlmondMilk CoconutMilk Blend
  • 1/3 cup coconut palm syrup (honey works if not vegan)
  • 1 teaspoon vanilla extract
  • 2 teaspoons dried culinary lavender
  • 1 1/2 cups wild blueberries or wild berry mix
  • 2 tablespoons coconut sugar


  1. Place a medium saucepan over medium heat and add coconut milk, almondmilk coconutmilk and coconut palm syrup (or honey); whisk until smooth and well combined and mixture comes to a slight simmer (this should only take a few minutes). DO NOT BRING MIXTURE TO A FULL BOIL. 
  2. After mixture comes to a slight simmer, whisk once more, then transfer to a blender, add in lavender and vanilla and blend for 30 seconds. Allow to cool for a few minutes, then transfer to a large bowl, cover and refrigerate for 4 hours until very cold. This is an essential step, so please do not skip it!
  3. While the mixture is chilling, you'll make a blueberry syrup. Add blueberries and coconut sugar to a saucepan and place over medium heat. Mash blueberries up with a fork and continue to stir mixture until it thickens; this should take roughly 15-20 minutes. Once mixture is thick like a syrup, transfer to a bowl, cover and stick in the fridge.
  4. Once ready to make the ice cream, add the cold coconut milk mixture to your ice cream maker and churn according to manufacturer's directions until it resembles soft serve.
  5. Transfer half of ice cream to a freezer safe container, then add half of the blueberry mixture, repeat with ice cream and blueberries once more. Swirl mixture a few times with a knife to create layers. Cover ice cream and freeze for 4-6 hours or until ice cream hardens. 
  6. Before ready to serve let the ice cream sit at room temperature for a few minutes. Makes 8 servings; 1/2 cup each.

Read more our recipe Marshmallow Frosting #desserts #cakerecipe #chocolate #fingerfood #easy

Source : bit.ly/2OD9ZdO

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