No-Egg Blueberry And Lavender Ice Cream – a delicious recipe with fresh blueberries, honey, vanilla, dried lavender, salt, Cream. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Combine blueberries and honey in a saucepan and bring to a simmer over medium heat until mixture thickens, about 5 minutes. Add vanilla extract, lavender, and salt and mix well. Reduce heat to low and continue to simmer until the berries have completely broken down and resemble a chunky jam, about 45 minutes. Remove from heat and transfer to a bowl. Chill in the refrigerator.
2
Whisk coconut milk, honey and nutmeg together in a bowl. Pour into an ice cream maker and freeze according to manufacturer's instructions until mixture has thickened, 10 to 20 minutes. Add chilled blueberry jam and churn until jam is well mixed into the ice cream, about 2 minutes more.
3
Transfer to an airtight container and freeze until firm, about 4 hours.
74
kcal
Calories
1
g
Fat
16
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: Blueberry Jam:, 1 cup fresh blueberries, 2 tablespoons raw honey, 1 teaspoon vanilla extract, and more.
Yes, No-Egg Blueberry And Lavender Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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