Blackberry-Lavender Ice Cream

Let's Cook

1. Step 1.

   Freeze the bowl of an ice-cream maker for at least 24 hours before using.

2. Step 2.

   In a blender or food processor, puree the blackberries until smooth. Strain the puree through a fine-mesh sieve into a bowl, pressing on the solids to extract as much liquid as possible. Discard the pulp and seeds.

3. Step 3.

   Rinse and drain the soaked cashews. In a blender, combine the blackberry puree, cashews, full-fat coconut milk, maple syrup, coconut oil, dried lavender flowers, lemon juice, and a pinch of sea salt. Blend on high for 1 minute until smooth and creamy, scraping down the sides as needed.

4. Step 4.

   Pour the mixture into a small saucepan and bring to a simmer over low heat. Simmer for 5 minutes, then turn off the heat and let the mixture cool to room temperature.

5. Step 5.

   Pour the cooled mixture into a lidded container and refrigerate for a few hours until completely chilled.

6. Step 6.

   Once the mixture is cold, churn it in the ice-cream maker according to the manufacturer's instructions until it resembles soft serve. Transfer the churned ice cream to an airtight container, press a sheet of parchment paper directly onto the surface, and freeze for at least 1 hour before serving.