Blackberry-Lavender Ice Cream
- 20m Prep Time
- 5m Cook Time
- 25m Ready In
A refreshing dairy-free ice cream made with blackberries and lavender, sweetened with maple syrup and coconut milk. The tart berries balance the floral notes for a cool summer treat.
Ingredients
- 473 ml fresh blackberries
- 59.1 ml raw cashews soaked in water for 30 minutes
- 1 can full-fat coconut milk
- 59.1 ml pure maple syrup
- 14.8 ml coconut oil
- 2.46 ml dried lavender flowers
- 29.6 ml freshly squeezed lemon juice
- sea salt
Nutrition (per serving, estimated)
Estimated based off 6 of 8 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 218 mg
- Iron: 8.28 mg
- Magnesium: 271 mg
- Phosphorus: 524 mg
- Potassium: 1537 mg
- Zinc: 6.42 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 473 ml fresh blackberries
- 1 can full-fat coconut milk
- 59.1 ml pure maple syrup
- 14.8 ml coconut oil
- 2.46 ml dried lavender flowers
- 29.6 ml freshly squeezed lemon juice
- sea salt
Prepare
- 59.1 ml raw cashews, soaked in water for 30 minutes
Let's Cook
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Step 1.
Freeze the bowl of an ice-cream maker for at least 24 hours before using.
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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.
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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.
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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.
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Step 5.
Pour the cooled mixture into a lidded container and refrigerate for a few hours until completely chilled.
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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.