Dairy-free Lavender-Blueberry Ice Cream

Yay! Just got my first blueberries of the summer . . . and made this scrumptious ice cream. 

You can find this recipe, Blueberry Ice Cream, and lots more in my new cookbook Lick It! Creamy Dreamy Vegan Ice Creams Your Mouth Will Love.

Lavender-Blueberry Ice Cream

Makes 1 quart

I thought my original Blueberry Ice Cream couldn’t get any better, but this flavor proved me wrong! This recipe is actually worth growing fresh lavender for—but if it’s not in your garden, look for it at a farmers’ market or natural food store.

1/2 cup soymilk or other nondairy milk

2 tablespoons fresh lavender flowers and buds (about 4 large sprigs) 

2 cups blueberries

1 (14-ounce can) full-fat coconut milk

1/2 cup granulated sugar or agave syrup

1 teaspoon vanilla extract

Pour the soymilk into a small saucepan and warm it on medium-low heat until it just begins to boil. Stir in the lavender flowers and buds. Cover and remove from the heat. Steep for 20 minutes.

Place a fine-mesh strainer over a blender jar. Pour the soymilk mixture through the strainer to remove the lavender. Add the blueberries, coconut milk, sugar, and vanilla extract to the blender and process until smooth. Cover and chill in the refrigerator for at least 3 hours. Then freeze in an ice cream maker according to the manufacturer’s directions.

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