It’s blueberry season here in New Zealand! It’s also pretty damn hot! I’ve been thinking about a blueberry ice-cream recipe for a while. Then I had a look at possible flavour combinations and lavender popped up. That sounded strange and beautiful at the same time. I had to give it a try!
And, oh boy, lavender and blueberries indeed make an amazing pair! The sweet and flowery aromas of lavender infuse deliciously with the blueberries. And it has a refreshing taste to it.
So if you have both lavender and blueberries at hand, I can only recommend to try this recipe for this delicious blueberry lavender ice-dream, that is also vegan, gluten-free and free from refined sugars.
Update: you can make this ice cream recipe with an ice cream maker as well with a high-speed blender. You will find both options below.
For approx. 1 liter you’ll need:
1/2 cup (70g) cashews, soak them in filtered water for at least 3 hours, then rinse and drain
1/2 cup (70g) dates, pitted
1 1/2 cups water
1 tablespoon lavender flowers (approx. 1-2 flower ‘heads’)
1-2 pinches salt
3 cups (approx. 400g) blueberries
Preparation with ice-cream maker:
1. Blend cashews, dates, salt and water until smooth.
2. Add blueberries and pulse a few times.
3. Pour into ice-cream maker and churn until it has reached the desired firmness. If it is too soft, pop it into a container and into the freezer for a while.
Preparation with high-speed blender:
1. Blend all ingredients except the blueberries and lavender until smooth.
2. Pour into freezer safe containers until approx. finger thick high. Sprinkle with blueberries and lavender flowers, scattering them evenly over the surface.
3. Place in freezer until solid.
4. Once frozen, pop the slab(s) onto a chopping board and cut into smaller chunks.
5. Place chunks in high-speed blender and blend on lower medium speed, using a tamper to push the squares into the blades. Blend until smooth. Transfer to dessert bowls immediately or pop it into a freezer safe container to let it firm up again a little more.