Wild Blueberry Lavender Coconut Ice Cream

Prepare to be enchanted by this Wild Blueberry Lavender Coconut Ice Cream. This creamy, dreamy dessert combines the sweet tang of wild blueberries with the subtle, fragrant notes of lavender and the rich creaminess of coconut. It’s the perfect treat for warm days or any time you crave something unique and indulgent.

With its vibrant blueberry flavor and delicate lavender essence, this ice cream offers a refreshing twist on traditional flavors. Whether you’re looking to impress guests or simply treat yourself, this recipe is a must-try for anyone who loves a touch of elegance in their desserts.

Resume of the Recipe: Wild Blueberry Lavender Coconut Ice Cream blends the fruity richness of wild blueberries with aromatic lavender and creamy coconut. This delightful frozen treat is easy to make and perfect for a sophisticated dessert or a special summer treat.

Exciting Story: I stumbled upon this flavor combination during a summer trip to a local farmers’ market, where wild blueberries were in abundance and fresh lavender was just coming into season. Inspired by the vibrant colors and fragrances, I decided to create a unique ice cream that captures the essence of a sunny afternoon. The result was this Wild Blueberry Lavender Coconut Ice Cream, which quickly became a family favorite. Every bite brings a touch of luxury and a hint of nostalgia, making it a go-to dessert for special occasions and everyday indulgence.

Why This Wild Blueberry Lavender Coconut Ice Cream?

• Unique Flavor Profile: The blend of wild blueberries, lavender, and coconut creates a sophisticated taste that’s both refreshing and indulgent.
• Creamy Texture: Coconut milk adds a rich creaminess without dairy, making this ice cream perfect for those who are lactose intolerant or vegan.
• Easy to Make: With just a few simple ingredients and an ice cream maker, you can create this elegant dessert at home.

How to Make Wild Blueberry Lavender Coconut Ice Cream:

1. Prepare the Blueberry Lavender Mixture:
   • In a medium saucepan, combine the wild blueberries, honey or maple syrup, dried lavender, and lemon juice.
   • Cook over medium heat, stirring occasionally, until the blueberries break down and the mixture thickens, about 10 minutes.
   • Remove from heat and let it cool slightly. Strain the mixture through a fine mesh sieve to remove the lavender buds, then set aside.
2. Make the Ice Cream Base:
   • In a large bowl, whisk together the coconut milk, coconut cream, granulated sugar, vanilla extract, and salt until well combined and the sugar is dissolved.
3. Combine the Mixtures:
   • Gently fold the blueberry lavender mixture into the coconut ice cream base until evenly distributed.
4. Churn the Ice Cream:
   • Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes.
5. Freeze and Serve:
   • Transfer the churned ice cream to a lidded container and freeze for at least 2 hours, or until firm.
   • Scoop and serve, enjoying the creamy, floral, and fruity delight!

Tips:

• Lavender: Use culinary-grade lavender for the best flavor. Avoid using lavender from non-food sources.
• Sweetener: Adjust the amount of honey or maple syrup based on your taste preferences and the sweetness of the blueberries.

Substitutions and Variations:

• Berries: You can substitute wild blueberries with other berries like raspberries or blackberries for different flavors.
• Sweetener: Use agave syrup or a sugar substitute if you prefer a different sweetener.
• Flavor Boost: Add a splash of lemon zest to the mixture for extra citrusy brightness.

Make a Healthier Version:

• Low-Sugar: Reduce the amount of sweetener or use a sugar substitute like stevia.
• No Added Sugar: Use unsweetened coconut milk and let the natural sweetness of the blueberries shine through.

Closing: And there you have it! This Wild Blueberry Lavender Coconut Ice Cream is a delightful and sophisticated treat that’s sure to impress. Perfect for warm days or special occasions, it offers a unique flavor experience that’s both creamy and refreshing. Don’t forget to let us know how your ice cream turns out and explore more of our delicious recipes!

Frequently Asked Questions:

1. Can I use regular blueberries instead of wild blueberries?
   • Yes, regular blueberries can be used if wild blueberries are not available. Adjust the sweetness as needed.
2. Can I make this ice cream without an ice cream maker?
   • Yes, you can make it using a no-churn method by freezing the mixture in a container and stirring every 30 minutes until it reaches the desired consistency.
3. How long can I store this ice cream in the freezer?
   • The ice cream can be stored in the freezer for up to 3 months. Make sure it is in an airtight container to prevent freezer burn.
4. Is there a substitute for coconut milk?
   • If you’re not a fan of coconut, you can use almond milk or another non-dairy milk, though the texture may vary.
5. Can I use fresh lavender instead of dried?
   • Fresh lavender can be used, but it may have a more intense flavor. Adjust the amount based on your preference.
6. How can I make the ice cream extra creamy?
   • Using full-fat coconut milk and adding coconut cream ensures a rich, creamy texture.
7. Can I add mix-ins like chocolate chips or nuts?
   • Yes, add your favorite mix-ins during the last few minutes of churning for added texture.
8. How do I make the ice cream more or less sweet?
   • Adjust the amount of honey or maple syrup to suit your taste preferences.
9. What if I don’t have an ice cream maker?
   • You can freeze the mixture in a container, stirring every 30 minutes until firm, to achieve a similar texture.
10. Can I make this recipe ahead of time for a party?
    • Absolutely! Make the ice cream a few days in advance and store it in the freezer until ready to serve.

Wild Blueberry Lavender Coconut Ice Cream

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Recipe by Alexandra Course: All Word Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

1

Cook Mode

Keep the screen of your device on

Ingredients

• For the Blueberry Lavender Mixture:

• 2 cups 2 wild blueberries (fresh or frozen)

• 1/4 cup 1/4 honey or maple syrup

• 1 tablespoon 1 dried lavender

• 1 teaspoon 1 lemon juice

• For the Ice Cream Base:

• 2 cans 2 (14 ounces each) full-fat coconut milk

• 1 cup 1 coconut cream

• 1/2 cup 1/2 granulated sugar

• 1 teaspoon 1 vanilla extract

• 1/2 teaspoon 1/2 salt

Directions

• Prepare the Blueberry Lavender Mixture:
• In a medium saucepan, combine the wild blueberries, honey or maple syrup, dried lavender, and lemon juice.
• Cook over medium heat, stirring occasionally, until the blueberries break down and the mixture thickens, about 10 minutes.
• Remove from heat and let it cool slightly. Strain the mixture through a fine mesh sieve to remove the lavender buds, then set aside.
• Make the Ice Cream Base:
• In a large bowl, whisk together the coconut milk, coconut cream, granulated sugar, vanilla extract, and salt until well combined and the sugar is dissolved.
• Combine the Mixtures:
• Gently fold the blueberry lavender mixture into the coconut ice cream base until evenly distributed.
• Churn the Ice Cream:
• Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes.
• Freeze and Serve:
• Transfer the churned ice cream to a lidded container and freeze for at least 2 hours, or until firm.
• Scoop and serve, enjoying the creamy, floral, and fruity delight!Prepare the Blueberry Lavender Mixture:
• In a medium saucepan, combine the wild blueberries, honey or maple syrup, dried lavender, and lemon juice.
• Cook over medium heat, stirring occasionally, until the blueberries break down and the mixture thickens, about 10 minutes.
• Remove from heat and let it cool slightly. Strain the mixture through a fine mesh sieve to remove the lavender buds, then set aside.
• Make the Ice Cream Base:
• In a large bowl, whisk together the coconut milk, coconut cream, granulated sugar, vanilla extract, and salt until well combined and the sugar is dissolved.
• Combine the Mixtures:
• Gently fold the blueberry lavender mixture into the coconut ice cream base until evenly distributed.
• Churn the Ice Cream:
• Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes.
• Freeze and Serve:
• Transfer the churned ice cream to a lidded container and freeze for at least 2 hours, or until firm.
• Scoop and serve, enjoying the creamy, floral, and fruity delight!

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