Wild Blueberry Lavender Coconut Ice Cream #lavender#iccream

Wild Blueberry Lavender Coconut Ice Cream 

The first occasion when I at any point had lavender frozen yogurt was at Jeni's here in Chicago. It was a radiant wildberry lavender flavor that was brilliant purple, sweet, flower and uber smooth. Likely one of my most loved frozen yogurts that I've at any point had. Amid the late spring, fruity frozen yogurts are the place it's at. 

I used to believe that adding lavender to desserts was somewhat odd, however at this point I'm totally dependent and need to add it to EVERYTHING. I acquired culinary lavender from a nearby flavor shop half a month prior and I'm so cheerful I did. (You can likewise get it online here.) I've added it to hand crafted teas, biscuits, breads and now dessert. 

This frozen yogurt is EASY to make as well! You'd think dessert making would be entangled however once you start, you become immediately dependent. You'll require a dessert creator, however I think you'll end up utilizing it again and again!

Also try our recipe : FARMERS MARKET VEGAN BREAKFAST BOWL #familyrecipes #foods

Ingredients : 

• 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

Instructions : 

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. 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!
2. 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.
3. 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.
4. 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. 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 : Slashed Thai Chickpea Salad with Curry Peanut Dressing #chickpea

source : bit.ly/2HyItNB